#levantine-cuisine

#levantine-cuisine

The Hebrew name Or'esh is focused on light and fire: The menu consists of minimalist dishes with flavors imparted by the custom grill that allows both wood- and coal-fired cooking. Greenberg's approach draws from Mediterranean traditions across Lebanon, Egypt, Morocco, Israel, Jordan, and Syria. Greenberg says he plans to cook almost exclusively with extra-virgin olive oils he personally sources from the region.

Maydan Market, a new culinary compound in Los Angeles's West Adams neighborhood, has proved itself worth the 6-year wait. D.C. restaurateur Rose Previte's food hall and market feels like an Avengers lineup of the city's best operators, with stalls from already-iconic Los Angeles restaurants such as Holy Basil (which introduced Yhing Yhang, a Thai barbecue counter); Poncho's Tlayudas (running Lugya'h, a crowd-drawing tlayuda joint); and Tamales Elena (whose Maléna slings tamales, weekend barbacoa, fried fish tacos, and more).

Ryan and restaurant owner Mohamad Al-Zein weren't ready to share every detail, but here's what we do know about Moona 2.0. The concept will be different from day to night. It starts as a cafe, serving breakfast, pastries, and coffee beverages. But by night, it transforms into a convivial dining room with a Levantine-inspired menu that marries staple pantry items from the Levant with New England seasonality.