Falafel with green tahini sauce and house-pickled vegetables. (Irfan Kahn / Los Angeles Times)
Left to right, classic Mediterranean dips, muhammara, hummus and tzatziki. (Irfan Kahn / Los Angeles Times)
Tuna brochette with grape leaf salsa. (Irfan Kahn / Los Angeles Times)
Pide made with oven-roasted wild mushrooms, Coleman Family Farm’s spigarello and Akawi cheese. (Irfan Kahn / Los Angeles Times)
Cafe owner Alex Sarkissian pours Turkish coffee. (Irfan Kahn / Los Angeles Times)
Jidori chicken fattoush salad with wood-roasted chicken breast, Little Gem lettuce, cucumber, tomato, onion, crispy pita and sumac dressing. (Irfan Kahn / Los Angeles Times)
The Momed lamb burger with crispy shallots and cucumber yogurt on a challah bun with Momo chips. (Irfan Kahn / Los Angeles Times)
