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)