Bavel

Chefs Ori Menashe and Genevieve Gergis shape the menu as a shared feast, combining slow cooking with smoke, pickling, and aromatic woods. Courses flow from flatbreads and spreads—such as duck hummus—to vegetable-focused small plates, cured meats, large-format meat and fish, and desserts with modern Middle Eastern touches. While service remains unhurried with thoughtful presentations, the dining room can run uncomfortably hot and loud.