Pitas baking in the wood fired oven
While the foods of the Western Mediterranean can be found all over Los Angeles, the foods of the Eastern Mediterranean are not as well represented, especially on the Westside.
Fortunately for Angelenos, Momed rolled into town a few weeks ago bringing with it new and exciting tastes that showcase the foods of Lebanon, Turkey, Israel, Greece, Cyprus and Armenia.
Entering the light and airy space on the main commercial strip of Beverly Drive, I feel welcomed by the casual vibe, the cool jazz playing softly in the background, and the staff who are friendly without ever being obtrusive or oversolicitous.
There are various sized spice jars labeled with masking tape- zataar, cumin, mint, ras al hanout- lined up on the counters behind glass panes, and on wall mounted shelves above the counter- neat rows of oils, vinegars, and other staple items like grape leaves. Working quietly behind the glass pane are the chef (Matt Carpenter, previously of Bastide and Josie’s) and two line cooks, their heads wrapped with colorful scarves.
Spice jars
It’s also fortunate that Momed took over a restaurant space with an existing, and therefore grandfathered in, wood burning oven (the ovens have become a casualty of new state environmental laws), because the house made pitas, served hot out of the oven and dipped in olive oil, are to die for.
The classic salads, spreads and dips of the region (i.e. muhammara, tzatziki, hummus, etc.) are available as a single selection, but I recommend going for the option of a selection of three, in order to try as many as possible (there are lots to choose from). There are also daily seasonal salads made based on the produce available from local farmer’s markets. My table sampled a golden and red watermelon and feta salad.
Other menu items include a selection of pide, a sort of Turkish version of pizza, again from that great wood burning oven, various mezes, pita sandwiches (absolutely try the duck shawarma), and entrées platters of roasted chicken, fish and meat.
Pequillo Pepper and Sausage Pide
Here’s a touch that’s especially welcome- Momed’s owner, Alex Sarkissian, has sourced most of the wines served from the region (including some great Rosés- always a plus in my book), and they match the food perfectly. General manager, Vasilis Tseros, will be happy to explain and extol the virtues of your wine selection with you.
And best of all, Momed is reasonably priced with a selection of three salads ranging from $12-$15, pides, from $9-$13 and and entrees from $12-$18, so bring a group with you, and try a bit of everything.
Momed is located at 233 S. Beverly Dr. in Beverly Hills. The restaurant is open daily for breakfast, lunch and dinner, on Sunday through Thursday from 8 a.m. to 9 p.m. and Friday and Saturday from 8 a.m. to 10 p.m., and offers counter service with inside or patio dining tables.
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