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It was a trip across the world that sparked an idea that would soon become an NYC restaurant staple. Little did Danny Hodak know as he packed up his suitcase and boarded the plan to visit his wife’s native state of Israel that his life would change forever. As a self-proclaimed foodie, Hodak was overwhelmed by the quality of the cultural cuisine. It was while he was sitting in a restaurant in Palestine watching long boards filled with dough slide into a massive wood-fired oven and transform into perfect, fluffy breads that was then served straight from the Taboon to table, that he knew it was an experience and taste he needed to bring back home.   While abroad, he met renowned Israeli chef and international rising star, Efi Naon, and right then and there, he knew he had the perfect combination to make this dream a reality. The two came together to bring a new “Middleterranean” concept to New York –Taboon. Now known as one of the most recognizable and recently ranked one of the best restaurants in New York Cit