10e’s duck shawarma is served with tabouli and fries topped with garlic sauce. (Amy Scattergood / Los Angeles Times)
A bowl of fattoush, a salad of purslane, lettuce radishes, tomatoes, sumac and toasted pita, is served at 10e in downtown Los Angeles. (Amy Scattergood / Los Angeles Times)
A dish of muhammara, a walnut and red pepper puree, and a bowl of freshly baked pita bread are served at 10e in downtown Los Angeles. (Amy Scattergood / Los Angeles Times)
Shown is the interior of 10e, which was named for the restaurant owner’s daughter Tenny. The space used to be a McDonald’s. (Amy Scattergood / Los Angeles Times)
The baba ghanoush, with pomegranate seeds and olive oil, at 10e is served. (Amy Scattergood / Los Angeles Times)
The ceiling lights in the 10e dining room are shown. (Amy Scattergood / Los Angeles Times)
A bowl of za’atar, olives and lebni is one of the appetizers at 10e in downtown Los Angeles. (Amy Scattergood / Los Angeles Times)
The upper level of 10e in downtown Los Angeles includes a lounge and a bar with a television. (Amy Scattergood / Los Angeles Times)
