In the article where Lashevet Restaurant was profiled by Time Out Magazine, they delved into the menu, the background of the owners, and the chef.
Time Out Magazine news editor, Anna Ramanan, noted that “At night, diners can choose from a variety of mezze plates, appetizers, and entrées, including fava beans on a skillet served with fresh tomato sauce, shallots, jalapenos, and boiled eggs; lamb meatballs; and Shipudei Lashevet, basically kebabs served with lamb, chicken, beef or shrimp.”
She highlighted that the all-vegetarian lunch menu “includes the Taste of Jerusalem dish (a traditional plate) that features freshly baked sesame ka’ak bread ring, house-made hummus, tahini, babaghanoush, oiled egg, feta, sumac, tomatoes, and olives) and Moussaka (eggplant tomato sauce topped with a fried egg, labneh, and pita bread.”
Lashevet Restaurant Cusine
Larisa Sheihet’s Ph.D. in chemistry from Bar Ilan University in Israel fused together with chef Majid Moulay Alam’s focus on Israeli, Moroccan, and Lebanese cuisine, with influences from Provence, France, results in vibrant dishes based on the rich history of Middle Eastern traditions.
With a carefully designed menu, co-owner Boris Ludikover (owner of the acclaimed Susho Dojo) said: “the menu that Larisa and Chef Majid (who goes by Chef Jay) is amazing, but I personally love the breakfast.”
Learn more about Lashevet Restaurant here, and check out the glowing reviews from patrons, who, after all, are the reviews that matter most!