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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.
10 Images

Jonathan Gold reviews Exchange

Jonathan Gold reviews Exchange

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)

Jonathan Gold reviews Exchange

Grilled fish with black olive and seaweed chermoula, fennel pollen and citrus at the Exchange.

  (Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Exchange

Grilled fish with black olive and seaweed chermoula, fennel pollen and citrus at Exchange.

  (Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Exchange

The salatim platter includes olives.

  (Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Exchange

A seasonal plate of pickled and fermented vegetables, plus olives, Arabic salad, burnt eggplant and pita bread.

  (Kirk McKoy / Los Angeles Times )

Jonathan Gold reviews Exchange

Burnt eggplant mixed with Blue Lake beans, bonito flakes and seasonal fruit.

  (Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Exchange

Arabic salad with cucumber, tomato, sumac, onion, Palestinian olive oil and citrus.

  (Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Exchange

Rancho Gordo chickpea hummus with Syrian pepper.

  (Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Exchange

Alex Chang from the Exchange Restaurant.

  (Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Exchange

Interior of the Exchange restaurant.

  (Kirk McKoy / Los Angeles Times)

1/10

Jonathan Gold reviews Exchange

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