Grilled O’Henry sweet potato, creamy almond, Chile morita and cilantro at the Exchange, the Israeli-leaning restaurant from chef Alex Chang in DTLA’s Freehand Hotel.
Grilled fish with black olive and seaweed chermoula, fennel pollen and citrus at the Exchange.
Grilled fish with black olive and seaweed chermoula, fennel pollen and citrus at Exchange.
The salatim platter includes olives.
A seasonal plate of pickled and fermented vegetables, plus olives, Arabic salad, burnt eggplant and pita bread.
Burnt eggplant mixed with Blue Lake beans, bonito flakes and seasonal fruit.
Arabic salad with cucumber, tomato, sumac, onion, Palestinian olive oil and citrus.
Rancho Gordo chickpea hummus with Syrian pepper.
Alex Chang from the Exchange Restaurant.
Interior of the Exchange restaurant.