The hummus spread.
Licorice ice cream bon bon: sour licorice caramel, muscovado cake, caramelized white chocolate, maldon.
Strawberry sumac and sweet cheese pastry: pistachio ice cream, labneh cream, cured sumac.
Malawach: ancient grain crispy layered bread, grated tomato, dill crème fraiche, soft-boiled egg, strawberry zhoug.
Bavel’s malawach.
Slow-roasted lamb-neck shawarma: crème fraiche tahini, fermented cabbage, pickled turnips, laffa.
A look inside chefs Ori Menashe’s and Genevieve Gergis’ newest restaurant, Bavel.
Grilled oyster mushrooms with wild nettle purée.
Grilled oyster mushrooms.
Chefs Ori Menashe and Genevieve Gergis at their newest restaurant, Bavel.
It gets loud inside Bavel.
Cocktails at Bavel.
Bavel has Middle Eastern influences.
