Adam Hegsted opens Mediterranean restaurant Baba

Food is love, an art dedicated to fulfilling the needs of others. And with any form of art comes vulnerability. With chef and restaurateur Adam Hegsted, it’s easy to disassociate his passion from his Inland Northwest empire.

Section:Gallery

Tue., Feb. 23, 2021

New Mediterranean restaurant Baba’s lamb shank tagine is a slow-cooked lamb shank over couscous with preserved lemon, spices, olives, barberries and a red wine demi-glace sauce, and the deviled eggs are stuffed with tahini egg yolk with pomegranate molasses and Dukkah, an Egyptian spice mixture, pictured here Saturday in the former space of Wandering Table in Kendall Yards.

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Baba sous chef Isaac Provo and chef de cuisine Trevor Stratton sit for a photo in the dining room of the new Mediterranean restaurant from Adam Hegsted in the former space of Wandering Table on Saturday at 1242 W. Summit Parkway in Kendall Yards.

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Baba owner and chef Adam Hegsted stands for a photo in his new Mediterranean restaurant in the former space of Wandering Table on Saturday at 1242 W. Summit Parkway in Kendall Yards.

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Fresh yogurt donuts at Adam Hegsted's Baba in Kendall Yards.

Don Chareunsy The Spokesman-Review
Hummus at Adam Hegsted's Baba in Kendall Yards.

Don Chareunsy The Spokesman-Review
A Za'atar Old Fashioned and Baba-Hattan at Adam Hegsted's Baba in Kendall Yards.

Don Chareunsy The Spokesman-Review
Pomegranate sorbetto at Adam Hegsted's Baba in Kendall Yards.

Don Chareunsy The Spokesman-Review
A Tamarind Sour at Adam Hegsted's Baba in Kendall Yards.

Don Chareunsy The Spokesman-Review
Clams and lamb at Baba in Kendall Yards.

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Deviled eggs at Baba in Kendall Yards.

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Hummus with wild mushrooms at Baba in Kendall Yards.

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Labneh fritters at Baba in Kendall Yards.

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Sweet and sour cauliflower at Baba in Kendall Yards.

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