Bavel is one of the hottest restaurants in LA and thanks to the fortitude of my cousin, she was able to secure dinner reservations. My wife and I were grateful to be included and we recently joined them for dinner.
Located in the Arts District of LA, Bavel is owned by husband-and-wife team Ori Menashe and Genevieve Gergis. Upon entering the restaurant, I was impressed with the beautiful décor, white-washed brick walls, high ceiling, open kitchen, hanging plants, and gold lighting. It is the perfect setting to enjoy a special experience.
The entrance to Bavel is through their covered outdoor patio. I was happy that our table was inside because it was interesting to watch the scene at the kitchen and for general people watching. While we were there, I was amazed at how many people entered the restaurant.
Marinated Okra on top of a bed of whipped feta
Their okra starter changed from “Confit Okra” to “Marinated Okra”. It arrived arranged on a bed of whipped goat’s milk feta, mint leaves, and thinly sliced radishes. Unlike fried okra, it was not slimy. The whipped feta was delicious.
Roasted Cauliflower; in the foreground, creme fraiche mixed with crushed pistachios and dried flowers
Another vegetable we selected was the Roasted Cauliflower. It was topped with a hawaij spice chili sauce and served with a small dish of creme fraiche mixed with crushed pistachios and dried flowers. I thought the hawaij spice closely resembled saffron in flavor.
Duck Anduja Hummus
Duck Anduja Hummus was served with housemade pita bread. The pita was airy and fluffy. Our server suggested that we take a piece of pita and dip it into the duck anduja, making sure that you scoop up some hummus on the way up. The hummus was creamy and quite tasty.
Chicken Liver and Mushroom flatbread
Of the three different flatbreads on the menu, my wife selected Chicken Liver and Mushroom. This was accompanied with sour sumac onion, merguez spice, and fresh dill. Merguez made the flatbread a bit spicy.
Grilled Prawns with eggplant tzatziki
Grilled Prawns were served on a bed of eggplant tzatziki. Our server explained that after we tear the head off the prawn, we use the head to scoop up some tzatziki. Then you suck the tzatziki out of the prawn’s head. The mixture of the harissa marinade on the prawns and the tzatziki was very good.
Grilled Lamb Saddle topped with fresh herbs
For our large plate, we chose the Lamb Saddle. Lamb chops were topped with fresh herbs and tossed with a light vinaigrette. The lamb was marinated in yogurt and lime and was nicely seasoned, tender and prepared medium.
Cardamom Apple Prune Cake with a date toffee sauce
For dessert, my cousin selected the Cardamom Apple Prune Cake which was served with a delicious date toffee sauce. This resembled bread pudding in texture and the date toffee sauce was absolutely fantastic. The Chocolate Donuts were similar to airy donut holes covered with coarse white sugar.
Rose Clove chocolate donuts
Rose Clove chocolate donuts were round without a hole and were served with chocolate ganache and sherry diplomat cream dipping sauces.
I’d definitely like to come back and try some other items. I noticed that many diners ordered the Confit Turmeric Chicken Leg with Yemenite Pancake. Beef Cheek Tagine is a popular Moroccan dish that I’d also like to try.
Since this is currently one of the most popular restaurants in LA, you may have to wait a couple of months before you can experience their food.
Bavel, 500 Mateo St, Los Angeles, CA 90013; 213.232.4966
baveldtla.com