Micah Wexler's Mezze Taking Over Sona Space

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Micah Wexler Photo: Mezze

It's hard to picture Sona as anything other than Sona, but chef Micah Wexler has big plans for the space come this December, with the help of interior designer Waldo Fernandez who's adding patio and private room to the address. Wexler, who counts Craft, L'Atelier, Voyeur, and Spain's Restaurante Martin Berasategui on his resume, is teaming with Michael Kassar and two more of his fellow Cornell alums on Mezze, a pan-Middle Eastern restaurant with a rustic look of hand-painted Morrocan tiles, skylights, and raw materials. There will also be an open kitchen to showcase dishes that employ local product, in recipes both classic and modern. So, what's going to help make-up the menu here?

Mezze yellowtail

Yellowtail crudo with pomegranate gremolataMezze

Continuing the modern Mediterranean/Middle Eastern theme that has been budding at Darioush, Momed, and SBE's new Cleo, there will be signature small plates like yellowtail crudo with pomegranate gremolata and toasted pine nuts and veal manti dumplings with almond milk and black lime. Bigger entrees that will stay among a changing, seasonal menu will include a wood-oven roasted chicken with natural jus and zatar, merguez-laden flatbread with tomato jam and aleppo, and sides like baby artichokes with honey lebne and heirloom bean foul with celery salad and preserved lemon.

Mezze Dumplings

Veal manti with almond milk and black limeMezze

Via press release, Wexler notes,"My goal is to take the highest quality local ingredients and combine them with a wide range of Middle Eastern and Mediterranean flavors spanning Lebanon, Syria, Israel, Morocco and Turkey." This trend of modern Middle Eastern is thrilling, offering a new-style of cuisine and a novel use of ancient ingredients. Expect to see exactly what Wexler has in store this December when Mezze opens it doors.

Mezze, coming in December to 401 North La Cienega Blvd..

Related: Mezze Replacing Sona [Feast]