Okay I really like Bavel. I just got upset last night when they didn’t have the lobster tagine, that’s all. My understanding is we aren’t supposed to hold our emotions in because it harms our bodies.
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lol the jab about being way below Michelin made me laugh. (not saying its not true.)
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lol
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Still good, even had a couple of new items service was excellent although I would peg that more to the runners and bus boys than the servers they do the real work at bestia and bavel. The non regular dishes of grilled dates, squid and tomatoes were excellent. Hope they add them to the regular rotation. Hyperseasonal dessert lol. They sat us relatively close to the open fire and it was def a little hot given the temp in dtown was close to 90something that day
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Remarkably, this restaurant has improved since it opened. Today’s meal was Michelin one star level, no doubt. I’ve criticized this restaurant for not changing the menu, but fairness requires me to note that dishes have evolved.
The cauliflower is now the best I’ve ever had, with outstanding intrinsic flavor and texture and a refined curry sauce that is absolutely Michelin star-worthy.
The mushrooms haven’t changed as much, but they’ve always been pretty much perfect. Moist yet snappy. The sauce is just icing.
The new tuna kibbeh is excellent. It’s a unique variant of tuna tartare with an extremely fine chop of tuna and bulgur. I wish I could have eaten more of the laffa (on a diet).
I finally got to try to the “duck confit.” It has a breast and the leg. Very, very good. Some aspects are similar to traditional duck confit, but this rendition is firmer and less reduced. The sauce (carob sesame) is amazing. But the duck itself is delicious and would work with no sauce at all
I was pleased to blind guess chianti classico. It was Le Pergole Torte (made in the hills of Chianti).
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Tried a couple of new dishes here. Both “fine.”
Snap peas. Too soft / not snappy enough for my tastes. Something about the preparation — smothering them in farmer’s cheese — seemed clichéd, though maybe it’s just a Bavel / Saffy’s cliche.
Aged dover sole. I’d rather have non-aged dover sole. The age made the taste and texture more like yellowtail tuna. Why?
To be clear, I’m a big Bavel fan. And it was a good dinner as always. I guess the classics, like the prawns, are classics for a reason.
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Texture more firm and less delicate?
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Yes. More meaty.
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Another post expressing that I adore Bavel. 
I would say Ki is the best restaurant in DTLA, but Bavel is my favorite.
They have a few new good dishes.
The octopus is absolutely wonderful. Incredible texture; crispy on the outside and juicy and tender on the inside. Incredible flavor—rose water?
The asparagus (not pictured) has amazing flavor too. Adept use of curry leaves and coriander seeds. The chef displays both mastery and creativity with flavor combinations—best in LA for me.
The peach salad is more ordinary to me, but tasty.
The crudités are special because they are very lightly seasoned with olive oil and salt. Such a treat!
Exceeding expectations after all these years. Thanks to the whole team!
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