For some ridiculous reason I find heading uptown for a meal undesirable.

I travel downtown all the time and never think twice.

I have been meaning to try Dagon, located on the upper west side, for a while.

I recently made the travel commitment.

Dagon is a wonderful surprise. The interior has a spacious, plant-filled dining room with an attractive tiled floor and open kitchen.

Dagon creates an interesting, upscale take on Mediterranean food.

The upper west side restaurant is named for the Phoenician and Philistine god of agriculture and the earth.

Helmed by Israeli chef, Ari Bokovza, the food and environment are a delight.

Executive chef/partner, Bokovza, born to a Tunisian-Israeli father, is French-trained and has worked in Barcelona, Spain, Israel and New York. He was chef de cuisine for three years at Danny Meyer’s, The Modern.

The pricing is standard NYC, but you get a scrumptious bang for the buck.

We began our middle eastern food journey with Kubaneh Bread with a side of labneh. It was very good. Loved the dip, but I am a crispy breadhead and the similar style to Monkey bread is soft and delicate. The bread was our only miss…still tasty just not my favorite ($19).

The Levantine Caesar was fabulous made with romaine, crunchy chick peas, tahini, Parmesan, toasted sesame and tempura anchovies ($20).

Our main was spectacular and a monumental portion of outstanding Crispy Roasted Lamb. It was tender and tasty abounding with cucumbers, dates, walnuts and wild rice. A wonderful pickled cucumber side dish was a lovely accompaniment.

The lamb was an amazing combination of sweet and savory. We split the dish and still took home a huge portion ($41).

My husband ordered the Dorade & Fish Kofta Sanyia and he said it was fabulous with flash fried Brussel sprouts, Jerusalem artichokes, warm creamy tahini and spicy tomato sauce ($35).

Let us not forget the super crispy, absolutely delicious Zaatar potatoes ($9).

Believe me we were satiated yet the server was able to sell us on the Silan dessert which was unbelievable.

The dessert is comprised of caramel rice crisps, almonds, pistachios, tahini mousse, vanilla sponge, vanilla ice cream and silan which is date syrup ($12).

Owner Simon Oren owns a dozen successful Manhattan spots, including long-running hits Barbounia, L’Express, Marseille and Café d’Alsace. Many of his places have endured for decades.

No matter what section of the city you live Dagon is a real treat and worth any trek…superb food, ample portions, lovely 70’s throwback setting with beautiful tiled floors, inviting bar areas and hanging plants.

Dagon 2454 Broadway New York City. Open Sunday through Thursday from 5:00-10:30 pm, Fridays and Saturdays from 5:00-11:00 pm. Lunch Monday-Friday 11:30am-3pm. Brunch Saturday and Sunday 10:30am-3pm. Reservations on OpenTable.com.