Freshly-baked Turkish flatbreads and Armenian pork chops at Atwater Crossing, beginning in August
The time-honored traditions of Turkish flatbreads and charred artichokes from the fertile Levant “Eastern Mediterranean” region are making their way to Atwater Village with the opening of Momed this August.
Short for Modern Mediterranean, Momed was founded by restaurateur Alex Sarkissian, who first opened shop in Beverly Hills with his hybrid deli-restaurant-espresso bar venture and added a refined quality to dishes like the “lamburger” on a house-made challah bun, along with rotating tajines.
The new space is located in the Atwater Crossing art complex and will allow Sarkissian to cozy up next to a creative patchwork of art studios and artisanal manufacturing facilities. This should come as no surprise for those who are familiar with the detail-oriented Sarkissian, whose eye for aesthetics once landed him the position of VP of Retail over at Dolce & Gabbana.
Classic dishes, spanning from Jerusalem to Athens, and from Marrakech to Istanbul, are treated with modern flare. You will be able to choose from golden beet tzatsiki, red Russian kale tabbouleh and avocado hummus for your mezze options.
Warm pide flatbreads baked in the wood-burning oven are bolstered with summer squash or spicy sujuk sausage. The lunch menu will feature hand rolls and sandwiches with the usual goodies: falafel, grilled chicken, and a few surprises like duck shawarma and Tunisian-spiced tuna salad. For dinner check out the Armenian speciality chalaghaj (a pork t-bone served with roasted chick peas, baby purple artichokes and lemon brown butter) as well as the more delicate smoked veal tongue. Follow it up with a baklava bread pudding or cardamom carrot cake.
Indoor seating and counter space is available, in addition to an outdoor patio. Lunch and dinner service will begin early and mid August, respectively.
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