 California cuisine with very strong Eastern Mediterranean influences not only comprises the menu, but it also directly inspires MEZZE’s décor: the sleek, sandy hues that cover the walls are reminiscent of the sand in the countries from that part of the world. It’s rather simple (perhaps too much so), but there’s energy coming from the glass-paned kitchen and the bar, the source of the handcrafted cocktails. “Mezze” means “sharing” in Arabic, and chef Micah Wexler has composed a market-driven menu of small plates to share. Start with the very elegant plates of wild smoked salmon or foie gras terrine with saffron lebne (yogurt), green plum and pistachio. Cucumber salad is served with avocado, a smoked egg and white trout, while blue prawns are paired with radish in a saffron sauce spiced by Aleppo pepper. Don’t miss the sea urchin couscous risotto-style and the shakshouka, a farm egg poached in a sauce of tomatoes, chili peppers and onions --- Wexler’s twist is to add yogurt and sweetbread. There are some larger plates, too, like ruby snapper on a bed of butter bean, eggplant and almond, wood-oven Cornish hen with zatar in its natural jus, or hanger steak with charred tomato, onion and sumac. You may also try some of the flatbreads, topped with merguez sausage or cauliflower seasoned with feta and golden raisin. Pastry chef Morgan Bordenave does a very good job with the cheesecake that she makes with lebne. Her chocolate mousse with cocoa nib and honey milk sorbet is a pure delight. The wine list complements the menu, with selections from Greece, Morocco and Israel, along with some craft beers.
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MEZZE Restaurant is one of our 2012
| Top 10 LA Small Plates Restaurants
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Go behind the scenes of MEZZE! Watch our exclusive interview with executive chef Micah Wexler on GAYOT.com's YouTube Channel.
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