Mid East Flavors in Los Feliz

Hiding beneath those lovely leaves of mint and cilantro are the crispest, flakiest little pastries filled with an enchantingly lemon-scented mix of chicken and pine nuts.  It's the perfect way to start a meal at the airy new Kismet in Los Feliz.

I lived in this neighborhood for ten years, back in the eighties, and it's something of a shock to stroll down this formerly derelict block and find it filled with hip new restaurants.  (Go Get Em Tiger is just a few doors down; McConnell's is practically next door.) With its clean lines and blond wood, this newest entry is as cool and calming as a spa.

The food is equally attractive. You might begin with this refreshing marinated feta served with roasted squash, crisp green apple and the slight bite of nasturtium leaves.  Scoop some up with pieces of bread, and you find it hits every flavor note.

But what you definitely don't want to miss is this crisp, flaky bread - a version of the Yemeni malawach -served with a soft-boiled egg, labneh, tomatoes and spice paste. The bread looks innocent, but in its rich, buttery flakiness it is pure seduction. 

 The restaurant is the creation of the two Saras - Sara Kramer and Sarah Hymanson, who both worked at Blue Hill and then Glasserie before coming west to open Madcapra in the Grand Central Market. (As rents in Gotham keep climbing, expect to see more young chefs make the move to the left coast.) I haven't been for dinner yet, but the menu offers many pleasures, including a rabbit feast for two that I can't wait to try.