Some could say the Israeli cuisine revolution started a long time ago in the kitchens of grandmas and army trained chefs in Israel. But the world’s acceptance of Israeli cuisine and the food trend really started heating up after the acclaim received by chef Michael Solomonov and his restaurant Zahav opened in Philadelphia a decade ago. Since then Tel Aviv chef Eyal Shani has begun his very own conquering of New York City and on the west coast it is Los Angeles based @chefori who already was considered one of the best chefs and restauranteurs in town for his @bestiadtla who decided to throw down the gauntlet and open @baveldtla and make his mark on his own heritage’s cuisine.
Mensahe and his wife Genevieve did not disappoint with their second restaurant. Bavel was awarded last year’s LA Times coveted “restaurant or the year” award in its very first year and along with that award Bavel practically won every other award except for a Michelin Star which in my mind completely negates the Michelin guide’s authority in this city. (At least until this injustice is rectified) Anyhow, it was mt first go at Bavel and I was blown away by a lot of the familiar flavors to my own Israeli palate but also because what Menashe is best at is elevating simple and traditional food to the highest level imaginable. Start with his duck hummus and tahina accompanied by oven baked pita bread, then try the most magical cherry tomatoes (fun fact they originated in Israel) atop a creamy labne yogurt, then delight yourself in a Yemenite pastry dish called “malawach” which is accompanied with boiled eggs, a crème fraîche and tomato salsa. And last do not skip out on the lamb neck schawarma which is the most tender part of meat on the animal and is accompanied by the spices and pickles needed to make the perfect bite every time achievable. Bestia may be the best Italian restaurant on the west coast but Bavel may be the best Israeli restaurant on the planet. I’ll be back soon to try some of the dishes I missed, hope to see you there. #baveldtla#orimenashe#eatwelltraveloften#foodie#dtla#losangelesfoodies
Of course we’re known for our delightfully savory bowls. It is never-the-less Southern California... which means an abundance of organically grown, wonderfully tree (or vine) ripened fruit... which we’ll happily include before or after (or all throughout!) any of your Rainbowlz parties. How sweet it is. 💚❤️💜 #rainbowlz#rainbowlzcatering#rainbowls#eattherainbow#treeripened#organicfruit
Destress with one of our Capri-Sojus! 😛 Tag your friends who needs one of these! 😁 #shabuya
recently encountered some of the tastiest pizza in town with even more amazing company...this meal got us thinking maybe just maybe LA has the potential to be a pizza 🍕 city after all (our favorite was the DIAVOLA with spicy salami and honey in the back left - but honorable mentions also featured are the CACIO E PEPE front and center & the UOVO with bacon jam/prosciutto back right)