Rural Missouri - September 2013 - (Page 19)
O U T
T H E
W A Y
E A T S
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
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
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.
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
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.
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
place to dine and spend some
ﬁnesse his cooking abilities.
LaBinnah’s menu offers dishes
by Heather Berry
Table of Contents for the Digital Edition of Rural Missouri - September 2013
Rural Missouri - September 2013
Scorching the border
Blasts from the past
Out of the Way Eats
Mowing down the competition
Hearth and Home
A place for Pershing
Rural Missouri - September 2013
If you would like to try to load the digital publication without using Flash Player detection, please click here.