Taam Tov

• Succah On Succot: No
• Nine Days Menu: Yes
  
• Open for Pesach: Yes

Taam Tov, perched two floors above 47th Street, is a darling of the Diamond District and acclaimed by the New York Times as “the best deal on a street where you can end up spending a fortune.” It is also highly-ranked as one of the city’s top restaurants by The Village Voice and was noted as one of the best and most reasonably-priced eateries by New York Magazine.

Bukharian cuisine is enjoying a renaissance, said owner Roman Kanatov. Taam Tov, which means good taste in Hebrew, is the perfect place to become acquainted with the exotic, flavorful and zesty cooking of the Central Asian/ Russian region.The succulent spices of Bukharian cuisine waft from the third-floor kitchen to the street level, beckoning visitors to the 47th Street jewelry district to try the offerings at Taam Tov.

The dining area is open and airy, with floor-to-ceiling windows to take in the lively locale down below. Chef/Owner Avi Koyonov stays true to the classic recipes of homeland, while creating a distinct menu of main dishes that include Manty, an appetizer of steamed dumplings with beef and spices, Golubtsy, stuffed cabbage with meat and rice, and Uzbek Pilaf, juicy meat with rice and carrots.

Perhaps the best known of Bukharian fare are Shish Kebabs, succulent meats on skewers, and the variety here astounds with a choice of lamb, beef, chicken and veal, salmon, tilapia and sea bass. Other options include house favorites

Rib-Eye Steak, which is marinated Bukharian-style and charcoaled to perfection, and grilled Tilapia. For dessert, home-made pastries filled with nuts are a stand-out. Taam Tov hosts private parties with music on-site, and caters special events in homes and halls.