Alex Sarkissian, owner of eastern Mediterranean restaurant Momed in Beverly Hills, has opened a second location, this one in the Atwater Crossing development in Atwater Village. The indoor-outdoor restaurant that occupies more than 7,000 square feet of space in an industrial building on La Casitas Avenue is serving only lunch right now, with dinner service starting Aug. 4.
The opening of the newest Momed speaks to a dining scene that is shifting eastward, with a growing number of restaurants opening in Silver Lake and Highland Park, where newcomers include Highland Park Brewery inside the Hermosillo and the Greyhound among others. Alimento, Night + Market Song and Pine & Crane recently opened in Silver Lake.
Sarkissian said he’s hoping the neighborhood embraces the food and the space, where he’s redone what was formerly the Crossing barbecue restaurant and before that ATX Kitchen. An indoor dining room that seats about 72 people features amber hanging lights and black and white printed Moroccan-motif tiles; banquette seating along one wall; and two bar areas, one of which faces the open courtyard.
An additional 80 seats are located on the patio, lined with potted olive trees, and there’s more seating in the outdoor cafe area in front of the espresso bar, run by True & Brave Coffee Roasters.
The consulting chef is Jeremy Strubel, who previously headed the kitchen at Public Kitchen & Bar in the Roosevelt Hotel and also has worked at restaurants such as Rustic Canyon in Santa Monica and Quince in San Francisco. “The menu is similar to the original ,” Strubel said, “but we’ll be expanding the dinner menu with more shared plates.”
“A few years ago, I don’t know if this would have worked here,” Sarikissian said, “but now, everywhere I go, it’s ‘harissa this, muhammara that.'”
On its current menu are starters such as ikra, charred eggplant with grilled tomato, cilantro and lime; avocado hummus; golden beet tzatziki; and red Russian kale tabbouleh. The chicken soup is made with Israeli couscous and spinach. Salads include fattoush with wood-fired chicken and the chopped Med with romaine, Chioggia beets, herbs, walnuts, dried currants and labneh with mint, dill and parsley.
Spiced kebabs, a lamb burger, duck shwarma sandwich and pide flatbreads with soujuk sausage, or akkawi cheese and zaatar, or shrimp, Aleppo chile also are on the menu.
The wine list includes plenty of by-the-glass options, including varietals from the southern and easterN Mediterranean. Craft beer in bottles and draft also include options from Greece, Turkey and Lebanon, along with the usual suspects (Stone Double IPA Revolution and Ommegang’s Dubbel Abby Ale among them).