This month, we're embracing Spring transitioning into Summer which is the perfect time to try out new places that have been on our list. It hasn't missed our attention that National Hummus Day is May 13th. In this month's issue, we talk with Balade's chef and restaurateur, Roland Semaan to find out more about his Lebanese-American restaurants.

ATHLEISURE MAG: Tell us about your background in culinary and how you came about opening Balade?

CHEF ROLAND SEMAAN: Balade is the Lebanese word for “produce of the highest quality.” That’s what diners can expect at Balade in the East Village. I am a native of Beirut, Lebanon’s Capital City. My interest in hospitality started in the kitchen of my childhood home in Lebanon as I watched my mother and grandmother cook. My father was a diplomat, and my family home was the host site of elaborate dinner parties that welcomed political guests from around the world.

At eighteen, I traveled to Le Bouveret, Switzerland where I attended Cesar Ritz College and studied hotel and restaurant management. After graduating, I went to Dubai for a year to work in the hotel industry. I came to the United States to attend Johnson and Wales University in Providence, Rhode Island where I earned my Master’s in culinary arts. From there, I moved to New York City where I began my career at Great Performances, a catering and events company managing the company’s large-scale events. Then, I took a management position with the Atlantic Grill, part of B.R. Guest Hospitality. From there, I worked at Hilton Hotel in Times Square to serve as its food and beverage director.

My entrepreneurial spirit led me to develop my own restaurant concept. I found the perfect location in the East Village and returned to my Lebanese roots with the opening of Balade Restaurant in 2010. My mission is to introduce Lebanese cuisine to New Yorkers. The restaurant has since a staple serving the neighborhood and destination clientele.

AM: What can guests expect when they come to dine at Balade?

CHEF RS: The interior design reflects the culture of Lebanon adorned with circular cut pieces of wooden cedar trees and Arabesque tiles – all imported from Lebanon. Outdoor seating is offered in a heated space with transparent partitions, picnic tables and chairs, and astro turf. Hardcover cookbooks line a top shelf above the outdoor dining area.

Guests can also expect food authenticity, all our cooking is made from scratch and grandma recipes. (Items such Olive oil and Zatar are imported from Lebanon).

AM: What are foods and/or spices that are indicative of Lebanese cuisine?

CHEF RS: Hummus, Taboulé, baba gha nouj, Warak einab, Shawarma.

AM: What would you say is a signature of Balade that we can enjoy?

CHEF RS: Hummus is our secret. The steps from cooking the chickpeas, to grinding and mixing it to get out our fine Hummus are very delicate and specific. Hummus is our home run signature and one of our best sellers!

AM: In honor of National Hummus Day on May 13th, what are 3 that we should enjoy at Balade?

CHEF RS: Hummus Beiruté: Chickpeas purée, with tahini, cumin, cucumbers, tomatoes and scallions.

Hummus Lahme: Chickpease purée with lamb topped with pine nuts.

Hummus Kebbe: Chickpeas purée served with kebbe krass garnished with nuts and pistachios.

I also suggest the hummus sharing plates which can pair well with Balade’s curated selection of Lebanese wines/beers.

AM: To start our meal, what are 3 dishes you suggest that we should order?

CHEF RS: Dinner can begin with a spread of savory, shareable plates called Mezze. Jwaneh are chargrilled chicken wings that are marinated for 48 hours with Balade proprietary spices and imported olive oil from Lebanon; there is also Mouhmara, freshly-ground red peppers and walnuts topped with pomegranate; Makanek beef sausages flamed table side with fresh lemon juice.

AM: For family platters, what are 3 dishes you suggest that we should order for the table?

CHEF RS: Family-style platters like the Supreme Mixed Grill is served covered in Balade’s famous house-made bread and edged-open to reveal a medley of grass fed beef kafta, lamb kabab, chicken tawook, and lamb chops served with chargrilled vegetables. The Samke Mechwiye is a whole grilled branzino, bone-in, marinated in lemon, olive oil and salt served with tahini dipping sauce. Djej Al Fahem is a half chicken marinated with their Balade’s signature recipe of fresh herbs and spices served with hand-cut fries.

AM: And for dessert?

CHEF RS: Ashta consists of “white pudding,” a rich cream traditionally made by repeatedly skimming the film that appears on the surface of boiled milk. The pudding is then coated with honey and topped with pistachio and fresh strawberries. Mouhallabie is a recipe handed down from his grandmother. It consists of a milk pudding topped with ground pistachios and orange blossom. Lebanese Ice Cream is available in pistachio and vanilla made from rose water.

AM: What do you offer in terms of beer and wine?

CHEF RS: We have a well-curated wine list that consists of mostly red and white wine imported from Lebanon, in addition to France and Italy. Our beer selection comes from Lebanon, Jordan, Turkey and Morocco.

AM: In addition to your restaurant, Balade, you have Balade Your Way, what can you tell us about this?

CHEF RS: Balade Your Way, the healthy fast-casual eatery exuding the allure of middle eastern markets, and is the sister restaurant of Balade. We also offer hummus as a cold appetizer and dip.

Balade Your Way can be a grab-and-go option for a picnic in the park, an office lunch, or an option to take home for dinner.

I suggest enjoying our Hummus: Puréed chickpeas, tahini, garlic, lemon.

Hummus Ginger: Puréed chickpeas, tahini, ginger, lemon.

Hummus Jalapeño, & Cilantro: Puréed chickpeas, tahini, jalapeños, cilantro.

AM: It has been quite a year and very challenging for a number of restaurants. How were you able to navigate this time between Balade and Balade Your Way?

CHEF RS: Restaurants are the heart of many communities and so is Balade. Due to Covid-19, consumer behavior has changed and our Management Team lead by myself has been working very hard to adapt and adjust to the changes by putting the main focus on the safety of our diners. We have put in place strict sanitation measures and we are following the DoH guidelines to 100% to keep a safe and happy environment for our dinners and staff!

All our Employees are now vaccinated!

Even though we never closed, this whole year has been a transition. It was a tough year but thanks to the continued support of our customers we made it through the hardest times! Surviving the pandemic will for sure make us stronger and stable in this world! Brighter days are coming for us and our Community. We cant wait to welcome you all back at Balade!

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@BaladeYourWay

PHOTOGRAPHY | Balade NYC