Honestly, I find this to be the case in most of the area’s Lebanese restaurants. Lebanon’s eastern perch on the Mediterranean Sea gifts the country with a mild, ample growing climate, not unlike Central California’s. A beautiful straightforwardness characterizes Lebanese vegetable cookery. Much of it thrums with olive oil; clouds of spice never overshadow the flavors of the eggplant or greens or fresh beans. At the top of my wish list for Los Angeles, then, is a restaurant that rightly glorifies the leafier aspects of Lebanese cuisine with the righteous California bounty. In the meanwhile, the cooking at Hayat’s Kitchen, in particular its meats and sweets, provides pleasures enough.
Source: latimes.com – Los Angeles Times