Jonathan Gold reviews Bavel
16 Images

Jonathan Gold reviews Bavel

The hummus spread.

 (Mariah Tauger / For The Times)

Licorice ice cream bon bon: sour licorice caramel, muscovado cake, caramelized white chocolate, maldon.

 (Mariah Tauger / For The Times)

Strawberry sumac and sweet cheese pastry: pistachio ice cream, labneh cream, cured sumac.

 (Mariah Tauger / For The Times)

Malawach: ancient grain crispy layered bread, grated tomato, dill crème fraiche, soft-boiled egg, strawberry zhoug.

 (Mariah Tauger / For The Times )

Bavel’s malawach.

 (Mariah Tauger / For The Times)

Slow-roasted lamb-neck shawarma: crème fraiche tahini, fermented cabbage, pickled turnips, laffa.

 (Mariah Tauger / For The Times)

A look inside chefs Ori Menashe’s and Genevieve Gergis’ newest restaurant, Bavel.

 (Mariah Tauger / For The Times)

Grilled oyster mushrooms with wild nettle purée.

 (Mariah Tauger / For The Times)

A look inside chefs Ori Menashe’s and Genevieve Gergis’ newest restaurant, Bavel.

 (Mariah Tauger / For The Times)

Grilled oyster mushrooms.

 (Mariah Tauger / For The Times)

Chefs Ori Menashe and Genevieve Gergis at their newest restaurant, Bavel.

 (Mariah Tauger / For The Times)

It gets loud inside Bavel.

 (Mariah Tauger / For The Times)

A look inside chefs Ori Menashe’s and Genevieve Gergis’ newest restaurant, Bavel.

 (Mariah Tauger / For The Times)

Cocktails at Bavel.

 (Mariah Tauger / For The Times)

Bavel has Middle Eastern influences.

 (Mariah Tauger / For The Times)

Chefs Ori Menashe and Genevieve Gergis at their newest restaurant, Bavel.

 (Mariah Tauger / For The Times)
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