Halva is a confection made of sweetened sesame seed paste formed into a flaky block and is most often found at the cashier counter of a Jewish deli next to the chocolate covered jelly rings. At Bavel, halva is combined with foie gras and dollops of date paste to create a dip that is one of the best and most unique things I’ve tasted in a long time.
The Baba Ghanoush at Bavel is made not only with the traditional smoked eggplant, but also red walnuts and lemon chili salt. The Roasted Cauliflower is served with a green hawaij chile sauce and crème fraiche serrano dip with pistachios & edible dried flowers. In other words, this is not your mother’s Israeli restaurant (or, in my case, my mother-in-law’s Israeli restaurant since my wife’s parents are actually from Israel).
This is expertly executed Israeli fusion, presented for your enjoyment in a converted warehouse in the Downtown Arts District. It’s a buzzing hipster foodie scene with tasty craft cocktails and an open kitchen presided over by the talented couple that brought you Bestia a few block away. It’s well worth the shekels!
Bavel is located at 500 Mateo St, Los Angeles (Downtown in the Arts District).