Stories about Bavel

Take-Out Tip of the Day: Bavel and Bestia Are Making Family Meals To-Go

Hailey Eber • Los Angeles Magazine • March 24, 2020

There’s a bright spot on this bleak Tuesday. Beloved restaurants Bestia and Bavel have announced that they will be starting curbside takeout Wednesday. ‪Both of chefs Ori Menashe and Genevieve Gergis’s restaurants will offer family-style diners for

two to six people at $49 per person. View this post on Instagram A post shared by Bavel Restaurant (@baveldtla) on Mar 23, 2020 at 9:07pm PDT ‪Menus will change weekly. This week from Bestia, the meal includes house-cured meats, marinated olives, house

Bestia    Bavel   

L.A. special occasion takeout and delivery recommendations

Bill Addison • Los Angeles Times • April 15, 2020

District. (Bill Addison / Los Angeles Times) Bavel/Bestia It is surreal, when picking up meals from either of Ori Menashe and Genevieve Gergis’ Arts District restaurants, to peer into their emptiness. These dining rooms have been among the most consistently

raucous draws in Los Angeles. People are still clamoring. The couple’s family-style meals (packaged for two, four or six people at $49 per person) usually sell out weekly; check early in the week to reserve. Bavel whirls together Israeli, Egyptian

Auburn    Bavel    Bestia    Bon Temps    Broken Spanish    The Brothers Sushi    Cassia    Crustacean    Dialogue    Pasjoli    Felix    n/naka    Shunji    Vaca    Vespertine   

101 Best Restaurants: 15 dining destinations in downtown Los Angeles

Patricia Escárcega, Bill Addison • Los Angeles Times • February 7, 2020

online reservation. They’re nearly as difficult to score as a dinner booking, but persevere. — B.A. 1320 E. 7th St., Suite 126, Los Angeles, CA 90021, (Mariah Tauger / Los Angeles Times) 11. Bavel No atlas exists that can trace the

exact geographic influences of Ori Menashe and Genevieve Gergis’ second Arts District restaurant. Menashe was raised in Israel and also comes from Turkish and Moroccan roots; Gergis’ family is of Egyptian ancestry. With Bavel’s menu they pay homage to

Sonoratown    Orsa & Winston    Bar Amá    Bäco Mercat    Hayato    Bavel    Rossoblu    Grand Central Market    Bon Temps    Bestia    Broken Spanish    Shibumi    Q    Nightshade    The Exchange    Little Sister    Badmaash   

Found Oyster Has a Short Menu That’s Long on Simple Pleasures

Hailey Eber • Los Angeles Magazine • February 26, 2020

worked with Bestia and Bavel: Found Oyster co-owners Adam Weisblatt and Holly Fox. A lobster roll avoids the perennial question—Maine or Connecticut style?—in favor of a superior creation in which the lobster is tossed in a rich, tomatoey bisque. The

Found Oyster   

Review: At Middle Eastern restaurants, it all starts with hummus. Jonathan Gold says Bavel's is magnificent

Jonathan Gold • Los Angeles Times • June 15, 2018

French baker might over her baguettes. Great hummus must never be taken for granted. So while the overwhelming popularity of Bavel may have a lot to do with the grilled octopus with yogurt or the marinated okra with whipped feta and mint, or Genevieve

, through the oil or not, the dish becomes an essay in the nuances of texture and fragrance, a nifty, chefly trick. Bavel is a soaring converted warehouse near downtown’s 4th Street Bridge, on a block where Sonic Youth once played a free show on the street

Newsletter: Here's why we stopped italicizing 'foreign' foods

Patricia Escárcega • Los Angeles Times • January 4, 2020

; and salsa roja. Seeing the foods many of us grew up eating italicized can feel jarring and alienating. Bavel’s platter of slow-roasted lamb neck shawarma. (Silvia Razgova / For The Times) Who are we writing for when we decide to italicize “salsa roja

A New Beverly Grove Seafood Joint Takes Cooking with Fire to the Next Level

Garrett Snyder • Los Angeles Magazine • August 29, 2019

Cooking with fire is hot these days. At Hatchet Hall, Brian Dunsmoor prepares nearly everything in a blazing brick hearth. At Bavel, Ori Menashe sears his lamb neck over a roaring fire and bakes fresh pita in a wood-fueled oven. But at the new

Review: The surprise at Santa Monica's hot spot Élephante? The carb situation is on point

Bill Addison • Los Angeles Times • August 15, 2019

Pugliese flatbread often used for sandwiches that here recalls the fresh-from-the-oven pita from Israeli restaurants like Bavel. Hot bread, cool dip, sudden raging hunger, empty plates. By all means, order seconds. Élephante’s whipped eggplant with puccia

What rings true and false for Los Angeles in Michelin's new California guide

Bill Addison • Los Angeles Times • June 4, 2019

. (Silvia Razgova / For The Times) Republique, one of the great all-day restaurants in Los Angeles and the United States, merits nothing more than a Plate by Michelin’s grading standards, which is a joke. Same with Bavel, Ori Menashe and Genevieve Gergis

Review: At the fast-casual Hasiba, luxuriate over hummus and other Israeli classics

Patricia Escárcega • Los Angeles Times • March 20, 2019

matter where you fall on this spectrum, it’s clear that Hasiba is tapped into the current zeitgeist of hummus obsession. It’s the kind of obsession that famously led Ori Menashe of Bavel to spend years perfecting his harissa-spiked hummus, hailed by our