The kitchen leaves the chickpeas whole instead of grinding them to a paste.
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Considered to the most authentic, the masabacha version is chunkier and more rustic than the usual creamier hummus one. Texture makes the difference in Chef Elmaleh’s masabacha version of hummus. They include Hummus, Babaganoush and Lebaneh, served with a piping hot Laffa Taboon bread right out of a special separate oven. The dishes reflect Chef Elmaleh’s middle eastern and Asian culinary background, with his touch of bold flavors and using a refined technique. This is why CLEO remains our choice for any meal.Ĭleo suggests beginning brunch with the trio of mezze, small plates, to share at table. Managers Theodora and Barbie round out the terrific staff. Just as impressive, the kitchen prepares them as intended on a consistent basis. Inventive, masterful Japanese-Moroccan star Chef Danny Elmaleh makes brilliant menus appear effortless. We were treated to crystal clear Badoit water for brunch This is also the case with the chef’s family’s cafe, Mizlala, in Sherman Oaks, which his wife manages, and then a smaller, even more casual Mizlala on Adams Street that is more patio than restaurant with the cafeteria style format ringing the open kitchen and branches so low outside you have to duck with your tray to avoid them. When we asked about this on Instagram, the answer was a good-natured “we haven’t gotten around to changing this yet.”) (in the case of Johnny Pastrami the GOOGLE MAP still says it is permanently closed.
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Phone numbers, hours and menus seem to be in permanent flux. Other than that, during his stay at CLEO, he was involved withs be restaurants all over the world with three in Los Angeles, one of the three usually closed for “remodeling” or just plain closed. The only straightforward part of Chef Elmalah’s story is that like more and more other high -end restaurant chefs, Chef Elmalah, turned his hand from white tablecloth to more homey fare. We love those places about once a year or less because it is so salty one sandwich is good for about eight glasses of water intake.
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Is is like the Johnny Pastrami’s that was there before (like the one on Sepulveda at Washington Boulevard)? No. Not a lot to say about Chef Elmaleh’s straightforward pastrami “burnt ends” except that they are succulent, perfectly seasoned and lush.