This week Alex Sarkissian opened a new Eastern Mediterranean marketplace, cafe, wine bar, and restaurant called Momed in Beverly Hills. An open kitchen with a wood-burning oven and daily spreads of salads, olives, and prepared foods greet diners who belly-up to the counter to order or wile away the day on an outdoor patio. Exec chef Matt Carpenter, whose resume includes stints at Citronelle in D.C. and our own Bastide and Josie, is in the kitchen preparing dishes that seek to revitalize and unite the common cuisine elements found in this region, fusing ancient technique with modern flavor and local product. So, what’s being served at Momed?
In addition to Intelligentsia coffee, Eastern Mediterranean beer and wine from countries like Egypt and Greece, hot chocolate, fresh fruit smoothies, and rare teas, expect traditional breakfasts of eggs to be spiced up with cumin, akawi cheese, feta, or Persian mint, while lunch and dinner finds such creative Middle Eastern trips as duck shawarma with black mission fig confit, jumbo shrimp skewers with Corsican sea salt, and a New York steak tip with garlic yogurt sauce. Daily and seasonal specials are also offered, while dessert includes a trio of baklava and sour cherry faludeh. Following Chameau’s recent conversion to a Mediterranean deli and the recent additions of British-Cali-French-Persian Darioush and glossy farmer’s market-dependent Mezze, it appears Middle Eastern and Mediterranean cooking is experiencing a bit of a new push, melding traditional elements with forward-thinking creativity and fresh local produce to create something original to L.A.
Momed is now open at 233 S. Beverly Dr. Beverly Hills. 310-270-4444. A website is forthcoming.