Bavel Tagine

Wagyu beef cheek tagine with chiles, preserved lemon, turnips, green garbanzo and couscous.
Wagyu beef cheek tagine with chiles, preserved lemon, turnips, green garbanzo and couscous.
Flatbreads are inspired by Turkish pizza.
Foie gras halva with date paste, and black sesame.
Pita cooking in the wood-fired oven.
Grilled dorade and turmeric chicken legs.
Rose clove chocolate donuts with bar au chocolat ganache and sherry diplomat cream.
Licorice root ice cream bonbon with sour licorice caramel, muscovado cake, caramelized white chocolate, and maldon.
Ancient grain crispy bread with grated tomato, dill creme fraiche, soft boiled egg, and strawberry zhoug.
Fattoush: Oak leaf lettuce, cucumber, radish, amba vinaigrette, fried pita, pickled rose onions, and cured sumac.
Roasted cauliflower with hawaij chile sauce, creme fraiche serrano dip, pistachios, and dried flowers
Grilled octopus with herbed yogurt, fried squid ink pita, capers, smoked paprika oil, and turmeric pickled onions.
Hummus Masabacha with green and red chili paste and pita
Grilled Oyster Mushrooms with stinging nettle cardamom puree, turmeric, and sumac
The high ceilings and greenery is inspired by Middle Eastern restaurants.
Middle Eastern-inspired cocktails at the bar.
Communal table.
The booth’s mustard color give them a 1970s vibe.
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