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.
(Kirk McKoy / Los Angeles Times)
Grilled fish with black olive and seaweed chermoula, fennel pollen and citrus at the Exchange.
(Kirk McKoy / Los Angeles Times)
Grilled fish with black olive and seaweed chermoula, fennel pollen and citrus at Exchange.
(Kirk McKoy / Los Angeles Times)
The salatim platter includes olives.
(Kirk McKoy / Los Angeles Times)
A seasonal plate of pickled and fermented vegetables, plus olives, Arabic salad, burnt eggplant and pita bread.
(Kirk McKoy / Los Angeles Times )
Burnt eggplant mixed with Blue Lake beans, bonito flakes and seasonal fruit.
(Kirk McKoy / Los Angeles Times)
Arabic salad with cucumber, tomato, sumac, onion, Palestinian olive oil and citrus.
