Vegetarians, vegans and connoisseurs of Mediterranean food: Babylon restaurant in Lowell is the spot you’ve been waiting for. Make no mistake, there’s plenty here for meat eaters to try, but as an overlooked vegetarian diner, I can’t help but celebrate.
Babylon specializes in traditional Iraqi and Middle Eastern cuisine. The restaurant, open since June, is owned by Ahmad Al Zubaydi, a journalist by trade, and his family. Originally from northern Iraq and Uzbekistan, they came to the United States in November 2010.
Babylon’s dining room is decorated with gilded artwork from the Middle East, offsetting the otherwise retro-mod furniture and bar. The clean space is well lit by distinctive glass lamps featuring swirls and spirals reminiscent of American glass sculptor Dale Chihuly’s, work.
Main courses include chicken, beef and lamb variations on beriyani (rice-based dishes made with spices, meat, fish, eggs or vegetables). The menu also features beef and lamb kebabs, lamb chops and chicken shawarma (cubed chicken sautéed with garden vegetables in a garlic tomato sauce).
But why rush to order an entrée when appetizers such as fresh hummus, baba ghanoush, stuffed grape leaves (with or without meat), tabouli and fatoosh are on the menu?
Babylon’s owner, Ahmad Al Zubaydi. Photos by Kevin Harkins
Babylon was out of the more-familiar-to-us choice of tabouli, so we tried the fatoosh. A salad with a light Babylonian-style dressing, fatoosh is tossed with plenty of exotic spices — including my new favorite, sumac—vegetables and pita chips. The fatoosh went nicely with the pitas that came with the hummus. The serving was more than enough for two.
Babylon’s hummus was delicious, much fresher and far more flavorful than the store-bought variety. But it was the falafel that impressed me most. As a non-meat eater, I often order falafel and wind up being disappointed by a soggy mess. I gave it one last go at Babylon and was delighted. This restaurant’s version is the reason people love falafel — fresh and flavorful inside, and perfectly crisp outside. Spices were plentiful. I finished the generous portion without realizing that my guest hadn’t had a chance to sample the goods.
The stuffed grape leaves arrived warm, different from what we’re used to, but as our time at Babylon continued, we learned that different can be delectable. The warm combination of Middle Eastern spices, fresh grape leaves and vegetables was far better than the cold variety.
We tried both meat and spinach pastries, flatbread-style medallions that are topped with olive oil, spices and spinach or ground beef. Though we enjoyed them, the thick bread of the pastry was quite heavy and filling, a definite contrast to the light, fresh flavors of the other foods we tasted.
Upon arrival, Babylon's guests are greeted with spiced tea.
Babylon does not serve alcohol, but the restaurant offers Babylonian tea (comparable to black tea, but a bit spicier with a sugar cube on the side), Arabic coffee, a cold yogurt drink called Ayran, and a selection of sodas and bottled water.
One last pleasant surprise at Babylon was the check. The two of us ate well for less than $40, including the generous gratuity we added in response to the excellent service. We were seated immediately, greeted with Babylonian tea, and our meals came out quickly.
You may go to Babylon for the hummus and the culinary adventure, but you’ll return for the service and the healthy, well-seasoned dishes. The restaurant is open Monday through Friday from 11 a.m. to 10 p.m. and weekends from 12 p.m. to 10 p.m.
Babylon: 25 Merrimack Street Lowell, Mass. (978) 710-4278
Good Eats – Babylon
Babylon's delicious falafel.
Vegetarians, vegans and connoisseurs of Mediterranean food: Babylon restaurant in Lowell is the spot you’ve been waiting for. Make no mistake, there’s plenty here for meat eaters to try, but as an overlooked vegetarian diner, I can’t help but celebrate.
Babylon specializes in traditional Iraqi and Middle Eastern cuisine. The restaurant, open since June, is owned by Ahmad Al Zubaydi, a journalist by trade, and his family. Originally from northern Iraq and Uzbekistan, they came to the United States in November 2010.
Babylon’s dining room is decorated with gilded artwork from the Middle East, offsetting the otherwise retro-mod furniture and bar. The clean space is well lit by distinctive glass lamps featuring swirls and spirals reminiscent of American glass sculptor Dale Chihuly’s, work.
Main courses include chicken, beef and lamb variations on beriyani (rice-based dishes made with spices, meat, fish, eggs or vegetables). The menu also features beef and lamb kebabs, lamb chops and chicken shawarma (cubed chicken sautéed with garden vegetables in a garlic tomato sauce).
But why rush to order an entrée when appetizers such as fresh hummus, baba ghanoush, stuffed grape leaves (with or without meat), tabouli and fatoosh are on the menu?
Babylon’s owner, Ahmad Al Zubaydi. Photos by Kevin Harkins
Babylon was out of the more-familiar-to-us choice of tabouli, so we tried the fatoosh. A salad with a light Babylonian-style dressing, fatoosh is tossed with plenty of exotic spices — including my new favorite, sumac—vegetables and pita chips. The fatoosh went nicely with the pitas that came with the hummus. The serving was more than enough for two.
Babylon’s hummus was delicious, much fresher and far more flavorful than the store-bought variety. But it was the falafel that impressed me most. As a non-meat eater, I often order falafel and wind up being disappointed by a soggy mess. I gave it one last go at Babylon and was delighted. This restaurant’s version is the reason people love falafel — fresh and flavorful inside, and perfectly crisp outside. Spices were plentiful. I finished the generous portion without realizing that my guest hadn’t had a chance to sample the goods.
The stuffed grape leaves arrived warm, different from what we’re used to, but as our time at Babylon continued, we learned that different can be delectable. The warm combination of Middle Eastern spices, fresh grape leaves and vegetables was far better than the cold variety.
We tried both meat and spinach pastries, flatbread-style medallions that are topped with olive oil, spices and spinach or ground beef. Though we enjoyed them, the thick bread of the pastry was quite heavy and filling, a definite contrast to the light, fresh flavors of the other foods we tasted.
Upon arrival, Babylon's guests are greeted with spiced tea.
Babylon does not serve alcohol, but the restaurant offers Babylonian tea (comparable to black tea, but a bit spicier with a sugar cube on the side), Arabic coffee, a cold yogurt drink called Ayran, and a selection of sodas and bottled water.
One last pleasant surprise at Babylon was the check. The two of us ate well for less than $40, including the generous gratuity we added in response to the excellent service. We were seated immediately, greeted with Babylonian tea, and our meals came out quickly.
You may go to Babylon for the hummus and the culinary adventure, but you’ll return for the service and the healthy, well-seasoned dishes. The restaurant is open Monday through Friday from 11 a.m. to 10 p.m. and weekends from 12 p.m. to 10 p.m.
Babylon: 25 Merrimack Street Lowell, Mass. (978) 710-4278