"Diners brave L.A. traffic for the hummus at Bavel, chefs Ori Menashe and Genevieve Gergis’s new Arts District restaurant. But when a platter of slow-roasted lamb neck shawarma makes its way from the kitchen’s wood-burning fire through the cavernous dining room, all eyes turn to the meat. You can’t blame them: The imposing on-the-bone cut isn’t as common as, say, lamb chops. And that’s exactly why they chose to include it on the menu here, and at their Italian hot spot Bestia too." - ByAliza Abarbanel
