MoMed is, as the name implies, modern and Mediterranean. It’s fresh, boldly flavored, and delicious, says tastycakes: “modern interpretations of very traditional dishes and the result has quite an authentic and yet perfectly California feel to it.”

There are pizzalike flatbreads, called pide, from a wood-burning oven. Saganaki is excellent, with very buttery haloumi cheese. The cheese is seared, topped with olive and tomato, and presented sizzling in a cast iron skillet.

Duck shawarma is tender and redolent with spices, says tastycakes, with just enough heat. It’s presented on soft, thin flatbread, with slightly crunchy, sweet figs for a lovely contrast.

The real winner here is baleela, “tender chickpeas bathed in brown butter and studded with pinenuts and tangy preserved lemon,” says tastycakes. “We were stuffed but I kept nibbling away at the remains!”

MoMed [Westside – Inland]
233 S. Beverly Drive, Beverly Hills

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