Rural Missouri - September 2013 - (Page 19)

O U T O F T H E W A Y E A T S LaBinnah Bistro A jewel of an eatery in historic Hannibal with American, European and Mediterranean inﬂuences. Appetizers range from dolmas (Turkish stuffed grape leaves) to Middle Eastern-inspired hris Bobek and Arif Dagin hummus and Japanese edamame. came to Hannibal on There’s also Santa Fe spinach artichoke vacation and fell in love dip served with French bread, and the with the historic charm Ulysses — a fresh pesto made with the town offers. After admiring the basil, Parmesan and Romano cheeses, homes, the duo ended up buying and homemade salsa one and turning it into with olive oil. It’s served a bed-and-breakfast. over warm rosemary and A few years later, sea salt focaccia bread. they bought another For your insalata (salhome down the block To watch a video featuring LaBinnah Bistro in Hannibal, ad), you might try the and turned a few click this button inside Labinnah Signature, with rooms into an eatery our digital edition at fresh apples, walnuts where they could www.ruralmissouri.coop. and greens topped with serve their guests. a homemade maple vinThe 1870 Federalaigrette; or the Turkish Adana Salade, style residence was once home to a plate of fresh cucumbers and sliced Mayor W. A. Munger. He was the photo by Alyssa Goodman tomatoes enrobed in a delicately seafounder of the LaBinnah Social Since 2008, Arif Dagin, left, and Chris Bobek have been sharing American food soned yogurt sauce. The Trojan salad Club, the city’s “place to be” to with a delicious international ﬂair at their cozy eatery in Hannibal’s historic district. offers the lightly salted bite of Greek host shows, play cards or fraterfeta with olives, tomato, cucumber, nize. In 1902, famed Hannibal of shrimp tossed with tomatoes, carrot and fresh greens drizzled with resident Samuel Clemons even Chicken fans have many delicious garlic, golden raisins and a secret a homemade lemon dressing. Grilled signed the club’s register under his choices. The local favorite, Gemini, is blend of spices. Wild salmon is chicken may be added to any salad. popular pseudonym, Mark Twain. a boneless, baked breast stuffed with offered four ways, one of which is While you wait for dinner, be sure “People ask us if LaBinnah is a fresh spinach, cheese, mushrooms, Vancouver, pan seared in a garlicto peruse the wine list and try a local French or Mediterranean name,” tomatoes, garlic and exotic seasonings. ginger butter. Tilapia comes New or international wine with your meal. says Chris. “LaBinnah is Hannibal There’s also the Mediterranean-inﬂuOrleans style, or Le Poisson de la For your main course, steak lovspelled backward. We’ve only had enced Chicken Ajvar, a boneless breast Salson, herbed with a rich Beurre ers can choose between a cowboy-cut a handful of people catch that.” with a purée of eggplant, tomato, seaBlanc sauce and lemon. New York strip or rib-eye that’s handIn 2008, Chris and Arif opened soned peppers and spices. “Personally, I cater toward the cut in a hefty 14- to 16-ounce serving LaBinnah Bistro to the public. The Seafood fans should try the Turkishlamb,” says Chris. “People who’ve and grilled to perfection. well-traveled duo knew they loved inspired Shrimps Istanbul, a mixture tried lamb in the past and weren’t the cozy feel of European-style keen on it fall in love with it.” bistros and wanted to bring that The lamb is offered with a charm into their restaurant. LaBinnah Bistro French or Mediterranean preparaCozy it is, seating only 32. An tion and prepared to perfection. eclectic mix of art collected from Specialties: American, European and Mediterranean-inﬂuenced Skip the 5-ounce petite chop and their travels, as well as local works, cuisine including signature salads, Missouri-raised, hand-carved order The Ritz (two 5-ounce chops) garnish the walls, while tables are rib-eye steaks and New York strips; African Peri-Peri and French — you’ll be glad you did. topped with white cloths, fresh or Mediterranean-style lamb chops. Vegetarian and gluten-free Pork is prepared several ways, ﬂowers and ﬂickering candles. options also available. including African Peri-Peri, which Crooners such as Frank Sinatra and has international guests raving. Nat King Cole sing softly in the “It’s a pork chop with a unique background as you dine. Price: Appetizers from $7 to $12; entrées from $15 to $25. Cash, blend of pepper and seasonings,” When you arrive, you’re usuVisa, Mastercard and American Express accepted. says Arif of the spicy entrée. ally greeted, seated and served by “We’ve had customers from Africa Arif, who manages the front of the Details: Open daily from 5 p.m. to 10 p.m. tell us it’s spot on.” house. Chris is the chief cook and S Seats 32 inside; 8 on porch. Smoking outside. Don’t be in a rush to eat — bottle washer, and he prides him• Reservations strongly suggested. dinner could take two hours, but self on the meals they serve. Hannibal that’s how the Europeans do it. “You can rest assured that anyDirections: Located at 207 N. 5th St. in Enjoy your drinks, chat with comthing on our menu has been provhistoric downtown Hannibal. pany and linger over a great meal. en again and again,” says Chris, “We have a passion for excepa Vietnam-era Air Force veteran tional food,” says Chris. “It’s a who worked with several chefs to Contact: 573-221-8207 place to dine and spend some ﬁnesse his cooking abilities. time.” LaBinnah’s menu offers dishes C by Heather Berry hberry@ruralmissouri.coop SEPTEMBER 2013 19 http://www.ruralmissouri.coop

Table of Contents for the Digital Edition of Rural Missouri - September 2013

Rural Missouri - September 2013
Contents
Comments
Columns
Merchant miniatures
Scorching the border
All aboard
Blasts from the past
Outdoors
Out of the Way Eats
Mowing down the competition
Hearth and Home
A place for Pershing
Around Missouri
Marketplace
Neighbors
Just4Kids

Rural Missouri - September 2013