Chef Micah Wexler has a new menu at Mezze that follows suit with the restaurant’s new late hours. The chef also plans to add lunch in early June, with a menu currently in development. But back to the wee hours of the night. This month Wexler launched a new menu of small plates that will is served from 11:00 P.M. to 2:00 A.M. on Friday and Saturday nights. Many restaurants will just throw a slider, a short rib dish, and other bar eats onto such a selection, but Wexler stays on task with careful constructions marrying Middle Eastern, North African, and European cuisine.
Included on the menu is Wexler’s epic Tunisian poached egg shakshouka with sweetbreads, as well as dishes like his braised tripe stew with falafel on top, and a smoked sturgeon flatbread with lebne and pickled shallots. And speaking of the soft, creamy yogurt cheese lebne (a candidate for trendy ingredient of the future?) save room for a lebne cheesecake with medjool dates and Turkish coffee, if you
re not full of three-dollar drafts and six-buck cocktails. See Wexler’s full late-night food and cocktail menu below. Spoiler alert: There’s a Ricky Ricardo cocktail in there!
Mezze’s Late Night Menu
Begins at 11:00 P.M.
Baby Gem Lettuce Fatoush, Crispy Pita, Sumac $12
Spring Tabouli, Green Garlic, Fava bean, Pancetta, Almond $11
Lamb and Pork Terrine, House Pickles, Green Chili $13
Poached Egg Shakshouka, Yogurt Emulsion, Sweetbread, Pita $13
Moroccan Chicken Wings, Picholine Olives, Golden Raisin $12
Braised Tripe, Falafel $11
Shawarma, Amba, House-Cured Pickles $10
Green Cauliflower, Moroccan Olive, Feta, Golden Raisin $13
Smoked Sturgeon, Lebne, Pickled Shallot, Capers $16
Merguez Sausage, Fontina, Tomato Jam, Aleppo pepper $14
Warm Pita, Honey Butter $6
Zatar, Olive Oil $6
Pee Wee Potato, Zhug, Aioli $9
Heirloom Bean Foul, Celery Salad, Preserved Lemon $9
Flowering Bok Choy, Grape Leave, Lebne $9
Lebne Cheesecake, medjool dates, turkish coffee $9
Strawberry Parfait, sesame, sumac, halvah cream $9
Ginger - Honey Malabi, blood orange, meyer lemon, tangerine, grapefruit, sesame $9
Cookies & Confections, pistachio, apricot, almond, cardamom, orange, rose $9
“Angeleno” | Krome, Aperol, Tangerines, Lemon, Bitter Lemon Soda | Tangerine Zest
“Rickey Ricardo” | Martin Miller Westbourne, Basil, Cardamom Honey, Lime, Soda Water |Basil Sprig
“Sumac 75” | Cocchi Americano, Pomegranate-Sumac Syrup, Lemon, Moscato D’ Asti | Lemon Peel
“Manolo Sour” | Encanto de Campo, Dimmi, Lemon, Egg White, Angostura Bitters
“Baharat Milk” | Barbancourt 8 yr, Remy VS, Baharat Milk | Grated Pistachios
Hefeweizen, Weihenstephaner Hefe Weissbier | Freising, Germany - 5.4 % Abv.
IPA, Deschutes Inversion IPA | Bend, Oregon - 5.7 % Abv.
Belgian White Ale, Unibroue “Blanche De Chambly” | Chambly, Quebec - 5.0 % Abv,
Dry Stout, North Coast Brewing Co. “Old No. 38” | Ft. Bragg, California - 5.5 % Abv.
Saison, North Coast Brewing Co. “Le Merle” | Ft. Bragg, California - 7.9 % Abv.