Our Weddings

Tabrizi's Brunch

Starting July 4th Tabrizi's will be offering Saturday and Sunday Brunch from 11:00 am until 3:00 pm in a Bottomless Buffet style setting. Please make your reservations before hand to avoid longer waiting times. The seats will be limited since it is a pilot program. For reservations please call 410.727.3663. $20.00 per person, free Mimosas and Bloody Mary all day.

Guest Testimonials

Michael,

What a wonderful evening! We cannot thank you and your staff enough for being so accommodating, friendly, efficient, etc, etc. We had such a great time and the atmosphere, food, and experience we had at your restaurant added to that. I hope that we were able to show people what a great place Tabrizi’s is, and we hope they go back for seconds, thirds, and fourths, haha!

New Banquet Facility

Tabrizi's on the water

Tabrizi's has finished renovating the second floor Banquet facility facing the Harborview Marina. The new facility will accomodate up to 300 people in a cocktail style setting, dance floor and a DJ, or 200 people in a formal sit-down style. The facilty has two balconies facing north and east.

For reservations: Please call Mr. Jared Fischer-General Manager at 4107273663

The new web site

The new web site has been launched today replacing the Flash technology with the current HTML, so visitors can access the information via cellular phones. We have added the blog link to our website, and published our catering menu along with a sample of our hand selected wines.

Voted Best of Baltimore

Tabrizi’s
500 Harborview Drive, 410-727-3663.

$-Moderate.

We love a comeback story, especially when the narrative involves the welcome return of a successful and much beloved local restaurateur. Sometime in the 1990s, at the peak of his success, Michael Tabrizi left the business to explore other opportunities, leaving behind a legion of fans devoted to his Mediterranean cooking—his elegant, utterly authentic homemade hummus and baba ghanoush, his lamb-stuffed grilled grape leaves, his tabboulehs and kibbes and kabobs. Back then, such ethnic delights were relatively new to Baltimore; now, the cuisine of the Middle East is everywhere. But when Tabrizi moved into his new, stylish digs at 500 Harbor View last summer, food fans quickly learned that the Master was still, well, the Master. Tabrizi is back, and is, as the tagline goes, better than ever. His Middle Eastern favorites will remind you of why you fell in love with all those lovely mezze in the first place; his way with grilled seafood gives the local competition a serious run for its money; and his sophisticated French, Asian, and Italian-inflected entrees open up the repertoire just enough to keep things interesting. Add to that the quietly posh surrounds, the spectacular view (this may be the one place in town where view and food are evenly matched), crack service, a decidedly interesting wine list, and it’s easy to see why we’re expecting the Michael Tabrizi story to be a blockbuster hit.

Baltimore Magazine

Local Flavor
Dining Review: Tabrizi's

Chef reinvents Middle Eastern cuisine in
glitzy waterside setting.

By Bianca Sienra

TABRIZI'S STYLE: Splashy waterside digs for an old Baltimore favorite.

CUISINE: A lively mix of Middle Eastern and other Mediterranean cuisines.

YOU'LL FIND: An airy, upscale venue that gives new life to a longtime, long-gone Baltimore restaurant.

Michael Tabrizi’s eponymous restaurant was a wildly popular Federal Hill eatery back in the day, specifically the 1990s, when ethnic cuisine beyond Chinese and Italian was still relatively new to Baltimoreans. It was a time when you could generate a buzz just by presenting mild, Americanized versions of, say, Thai or Indian or Vietnamese.
Tabrizi’s, by contrast, went a long way toward popularizing Middle Eastern cuisine here by turning out excellent, authentic versions of the real thing. Housed in the space now occupied by Corks, Tabrizi’s in its first incarnation is easy to imagine, even if, like me, you’d only heard the raves secondhand: warm, cozy, and crowded with diners jazzed by the novel tastes of instantly lovable but relatively exotic flavors.
Michael Tabrizi left the restaurant—and later the food business—even as his place, co-owned with Susan Daniel, was thriving. But now, a decade after the Federal Hill venue closed, Tabrizi has recommitted to his old passion, choosing a splashy, new venue for his re-entry into a now changed local restaurant scene.
Middle Eastern food is all over the place, from neighborhood tavernas to chain restaurants, and what we used to call ethnic food is now “global cuisine.” Can this updated Tabrizi’s offer something new to the mix?
Well, yes, I think it can. Naysayers have pooh-poohed the location at 500 Harborview, which hasn’t worked out for the parade of previous restaurants that failed to make headway there. Sitting hard by the marina amidst a rash of new waterfront condos, the place is hard to find from Key Highway. (Signage, folks, signage.) But if people do find the place—and if those new condo residents flock to it, too—they’ll discover a restaurant that’s well worth searching for.
First, among the numerous places that ring the harbor, it’s one of the most pleasant dining rooms around. The view is spectacular, and the restaurant itself—done up mostly in neutrals, with an exhibition kitchen and lots of glass and open space—takes full advantage. But more importantly, unlike so many waterside food emporiums (can you say chain?), Tabrizi’s is turning out terrific, creative cuisine that doesn’t need a water view to sell it. This is a place that, like an obscure indie film with a favorite old star, needs some word-of-mouth to build its box office, but if word gets out, it could be a smash.
The restaurant has already gone through some start-up pains. When I first visited Tabrizi’s last summer, it had barely opened and was suffering from typical opening-night nerves. Service was eager but shaky, and the food seemed by turns overly ambitious and ordinary.
I remember a perfectly lovely wild salmon drowning in a heavy Stilton veloute and some unexceptional lamb kebabs. To be expected, even when the chef/owner is an old pro, and I figured a review could wait.
Since then, the original chef, Joshua Hill, has left (there seems to be an epidemic of fleeing chefs around town these days), and a new executive chef, Ryan Worthington from Florida, is manning the kitchen. Tabrizi also is doing some cooking.
I’m glad I waited. Four months after that initial visit, Señor M and I returned for a successful foray into Tabrizi’s considerable menu.
There’s a lot to choose from, and plenty of variety. You can get, for example, beautiful renditions of straightforward Middle Eastern dishes, like a marvelous appetizer of smoky baby eggplants to be swooshed through soft mounds of mild goat cheese. They’re superlative, as is a small plate of kibbeh, it’s a fragrant, savory mix of ground lamb and beef encased in a perfectly crisp shell and served with excellent tahini.
Other plates mix Middle Eastern ingredients with Asian or Mediterranean touches. An appetizer of calamari and baby octopus is sautéed and served with a sauce composed of soy, garlic, orange marmalade, and enough hot pepper flakes to give it subtle but unmistakable heat. Baby zucchini and leeks napped in gorgonzola cream sauce are a luscious inducement to eat your vegetables.
The only starter that didn’t knock our socks off was the fattoush—a bread salad that’s pretty on the plate with lots of tomatoes and green herbs, but blandly innocuous compared to the other standout beginnings.
Entrees feature that same eclectic bent—our friend’s French-inspired plate of tender calf’s liver in mustard cream sauce was as successfully executed as my chicken Casablanca, tender, dry-marinated cubes of chicken kebab sprinkled with lots of oregano and pine nuts. Another friend—one with a small appetite—thought she’d be dining modestly by ordering yet another small plate of tortalacci (a sort of giant-sized tortellini) stuffed with lobster. Enough for an entrée arrived, and good thing—we all wanted to share these tender packages of goodness.
M’s was the only plate that failed to satisfy entirely. The roast breast of duck was a fine specimen spoiled by a thick application of overly sweet sauce, a heavy-handed variation of the Asian concoction that successfully graces the calamari-octopus appetizer. This, coupled with a curiously non-Asian side of roasted fingerlings, made the dish a rare miss.
But other plusses override such glitches, for example, a lovely, reasonably priced wine list with cool, offbeat varietals like an Argentine Torrontes that pairs beautifully with seafood and Chilean Carmenere, perfect with meaty entrees. Service was pretty much flawless—knowledgeable, accommodating, efficient—and how many places can you say that about?
Desserts, true to form, range from baklava to crème brûlée, but if you want something fabulous and decidedly different, go for the kunafa, an alarmingly red but wonderful concoction of crushed phyllo, pomegranate juice, honey, and sweet Albanian cheese. Yum.
We are betting on the success of the new Tabrizi’s, once people figure out how to find it. Come summer, this is going to be one killer place for outside dining, an adult alternative to those waterfront places where the best you can hope for are an assembly line meal and a passable sex on the beach cocktail. We’ve got our fingers crossed.

Mayor Dixon Birthday

Mayor Dixon birthday dinner at Tabrizi's, it seems the Mayor loves seafood and exotic desserts.

Upcoming Events

Tabrizi's offers the followings entertainment:


Every Tuesday Ladies Night and half price bottled wines.
Every Wednesday Six wine tastings along with a sample from our menu
Every Thursday a Jazzy Trio Night
Every Friday and Saturday Jazz Piano

Come and have fun with us.

The New Tabrizi's

Tabrizi's
500 Harborview Dr.
Baltimore, MD 21230

Tel: 410-727-3663
www.tabrizis.com

Ratings:

Food:
Service:
Atmosphere:

Rating system: Outstanding: **** Good *** Fair or uneven ** Poor*

Named after its owner, Tabrizi's offers modern Mediterranean and Middle Eastern Cuisine and a respectful array of wines. Chef-owner Michael Tabrizi has previously owned and operated the first Tabrizi's on South Charles street in the charming Federal Hill, where he introduced the first Mediterranean restaurant to Baltimore in 1990 in an open kitchen concept. Combining casual Mediterranean elegance, an eclectic menu, intimate ambience and unparalleled service, Tabrizi's has been appreciated by the local media and many visitors as a true value for its dining experience. Tabrizi's offers Catering an Banquets events at its Marina Pier Terrace which can seat about 200 people, and another 120 seats indoors. Their new second floor banquet facility is now open.

"Baltimoreans loved Tabrizi's, a Mediterranean and Middle Eastern restaurant, when it was located on South Charles Street in Federal Hill. Tabrizi draws from various countries for his inspiration. There are traditional Middle Eastern appetizers like baba ghannouj [em dash] although it's made with "charcoaled eggplant hearts." But you can also start with three enormous ivory sea scallops, with just an edge of char, floating in a rosemary beurre blanc.Not to be missed is Tabrizi's interpretation of stuffed grapevine leaves, smaller and more delicate than usual, although they are plump with ground lamb and rice. They are grilled and served warm with goat cheese. You can also get grilled eggplant treated the same way.It's a tough choice.Equally good was a starter that paired grilled octopus with calamari, all of it extraordinarily tender and served with lemon zest and a tomato relish that had some real zip to it.Some dishes are French in inspiration, like medallions of pork (served medium unless you object) edged with a green peppercorn sauce, or succulent rack of lamb chops with an herb-scented demi-glace. Accompaniments to the meats are modest, so as not to attract attention from the star, but satisfying: a mix of grilled baby vegetables and roast potatoes." (Elizabeth Large - Baltimore Sun)

"The new Tabrizi's has much to love: good food; servers who are anxious to please; a handsome, contemporary decor that looks good in candlelight; a great view of the water; tables outside when the weather permits; and free parking." (Elizabeth Large - Baltimore Sun)

"Enter Michael Tabrizi, whose namesake Federal Hill restaurant played to packed houses throughout the '90s but who hasn't been heard from much this decade। Now teamed with general manager Stevin Warrick, Tabrizi is back in business with his uplifting interpretations of Middle Eastern/Mediterranean cuisine। In what's shaping up to be a busy season for restaurant openings, the new Tabrizi's is worth looking into, at least for old time's sake।" (Richard Gorelick- City Paper)

"Tabrizi and Warrick took their time re-opening after acquiring the location, and it shows। The new interior is posh but sunny, with goldenrod and sea-blue splashes throughout on the tile floors, on the neatly dressed tables, and in the diamonds of an Islamic hanging over the new open kitchen; Tabrizi's in Federal Hill rode the first wave of Baltimore's open kitchens. A grand piano is positioned near the bar, and it all does feel kind of classy. Renovations to the outdoor seating area are on the way." There's more on Tabrizi's menu that intrigued, such as veal scaloppine rolled with prosciutto and sage, a grilled rack of lamb with baby organic vegetables. The bar is someplace we'd hang out on a cold winter night, perhaps because support from the Harborview community is going to be vital for its success. Tabrizi's menu does offer a few lower-priced, everyday options--a spaghetti carbonara with real pancetta and a burger composed of lamb, beef, garlic, and onions accompanied by shoestring potatoes and homemade sweet Persian pickles. Free parking, too. (Richard Gorelick-City Paper)

"There's more on Tabrizi's menu that intrigued, such as veal scaloppine rolled with prosciutto and sage, a grilled rack of lamb with baby organic vegetables। The bar is someplace we'd hang out on a cold winter night, perhaps because support from the Harborview community is going to be vital for its success। Tabrizi's menu does offer a few lower-priced, everyday options--a spaghetti carbonara with real pancetta and a burger composed of lamb, beef, garlic, and onions accompanied by shoestring potatoes and homemade sweet Persian pickles. Free parking, too." (Richard Gorelick- City Paper)

By: David Dudley (Urbanite Magazine)

Tabrizi’s In its brief but beloved 1990s incarnation, Tabrizi’s was a bright, narrow restaurant carved out of a South Charles Street rowhouse (a space now occupied by Corks). Israeli-born chef Michael Tabrizi’s pan-Mediterranean menu, laced with upscale updates of kibbeh and hummus and quasi-Moroccan exotica like “gagi mish-mish” (chicken and dried fruit in cream sauce), signaled the first stirrings of that neighborhood’s culinary cosmopolitanism. After a decade-long sabbatical, Tabrizi is back in South Baltimore, and his new namesake serves as a reminder of how things have changed. Tabrizi’s 2.0 isn’t a cozy rowhouse but a sprawling 110-seat dining room in the Harborview development off Key Highway.

Inside, floor-to-ceiling windows offer a view of bobbing yachts and an outdoor deck, well suited for al fresco cocktails with the Top-Sider set. The menu offers hints of the old restaurant’s uninhibited spirit: There’s that gagi mish-mish, along with Moroccan shrimp with couscous and a vibrant, tender tangle of just-cooked squid and pillowy baby octopus in a fiery-sweet chile sauce. Other dishes seem burdened with an excess of formality and luxe ingredients: a sturdy but undistinguished rack of lamb, barely registering of rosemary and coolly underdone; a slab of perfectly grilled salmon perched on a slick of Stilton sauce so rich that it threatens to overwhelm the delicate fish. Both arrive with sides of thick asparagus and wintry au gratin potatoes, the black-clad servers are eager to please, and one hopes that this returning favorite can beat the odds. (Dinner Tues–Sun. 500 Harborview Drive; 410-727-3663; www.tabrizis.com)