At the top of my wish list for Los Angeles restaurants: more chefs articulating the spice-fragrant, sun-soaked flavors of North Africa and western Asia (a.k.a. the Middle East, a term many friends and peers from the area increasingly reject). Bavel is one booming, energized affirmation of the possibilities. No map can pinpoint the exact geographic influences of Ori Menashe and Genevieve Gergis’ second Arts District restaurant. Menashe was raised in Israel and comes from Turkish and Moroccan roots; Gergis’ family is of Egyptian ancestry. With Bavel’s menu they pay respect to their personal lineages, but the food also crisscrosses Southern California and the topography of their imaginations.From iterations of hummus and baba ghanoush at their silkiest to chicken liver pâté sequined with tarragon leaves and pickled blueberries, the spreads with their sides of hot pita or buckwheat toast are the menu’s nucleus. Anchoring ingredients — roasted cauliflower, grilled prawns, lamb chops both charred and blushing — are canvases for brushstrokes of chile pastes, herbs and many forms of deliciously soured dairy. Of the three restaurants she and Menashe run, Gergis chooses Bavel as the most dazzling showcase for her pastry skills. Finales like licorice root ice cream bonbon (try it to understand) or clove-scented chocolate doughnuts with sherried cream deserve their due attention, even after all the amazing bread. Also, after four years and a pandemic, it’s lovely to see the vines that trail from the dining room rafters looking so healthy.
Best new restaurants in downtown Los Angeles
