Babylon Mediterranean Restaurant
606 Kinderkamack Road
River Edge, NJ
In August of 2006, Babylon, one of our favorite Turkish/Middle Eastern restaurants was forced to close when its lease was not renewed along with several other stores in the ill-fated Huffman-Koos shopping center in River Edge. Needless to say, I was totally bummed out by this development — not only was Babylon a great dining value but it also made some of the best Turkish and Middle-Eastern food that you could find in Bergen County. To get anything comparable, you had to go to Patterson or Union City. While we still had Kervan in Cliffside Park (a restaurant that has seen better days, its hardcore Turkish crowd long gone) and Samdan in Cresskill (admittedly solid Turkish place, but just didn’t have the precise atmosphere or taste I was looking for) they just weren’t the same — Babylon’s doner and other kebabs were made fresh from scratch daily, and had a definitively home made flavor that couldn’t easily be duplicated.
However, all was not lost. In Late March of 2007, Babylon re-opened only about a mile away from its original location, on Kinderkamack Road on the site of Shanghai Restaurant, which had closed six months before. The owners completely renovated the interior, and now Babylon, menu unchanged, with prices more or less the same, is back and better than ever.
Babylon storefront on Kinderkamack Road in River Edge
Babylon returns! Click on the “Read the rest of this entry” link below for more.
The space, previously a beat up Chinese restaurant, has been completely renovated to be a charming white tablecloth Middle Eastern casual dining restaurant.
Cold Eggplant/Tomato Appetizer, served with toasted Turkish bread. A great starter on a balmy evening.
Acili Ezeme, a spicy dip made with red peppers.
Coban Salatsi, the Turkish Version of a Meditteranean/Greek Salad. This can also be ordered with sharp crumbled Feta cheese.
A spicy Lentil Soup, which is seasoned with dried mint.
This is a Kibbe appetizer which are fried balls of bulghur wheat and meat seasoned with an Arabic seven spice powder and pomegranate. Although not specifically Turkish, it was very tasty and one of the better versions I’ve had.
A generous plate of stuffed cabbage leaves with rice and ground meat inside.
Iskender Kebab, a popular Turkish dish of Doner Kebab (Gyro) with tomato sauce over fried bread covered with yogurt.
Chicken Adana Kebab, served with Rice and Bulghur Wheat Pilafs and salad.
A side of grilled vegetables
Doner Kebab (Gyro) and Kofta Kebab (spiced ground beef patties) combo. Like all of Babylon’s kebabs, The Doner is made from scratch daily using Kosher Lamb and Veal. I’d easily rank it as good as Beyti Kebab in Union City, which is my current Turkish benchmark.