Mezze general manager Mike Kassar waits as a wine is tasted at a table. The restaurant waives a corkage fee if another wine is purchased from the restaurant’s list. (Gina Ferazzi / Los Angeles Times)
The baby gem lettuce fatoush includes ingredients from the restaurant’s own herb garden. (Gina Ferazzi / Los Angeles Times)
The sardine plate is served with salad cuite and tomato vinaigrette. (Gina Ferazzi / Los Angeles Times)
Mezze is in the former Sona space on North La Cienega Boulevard, just north of the Beverly Center. (Gina Ferazzi / Los Angeles Times)
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The poached egg shakshouka comes with a pepper stew, sweetbreads and pita. (Gina Ferazzi / Los Angeles Times)
A crisp flatbread is topped with duck egg, soujouk sausage and beet greens. (Gina Ferazzi / Los Angeles Times)
Designer Waldo Fernandez has opened up the restaurant, enlarging the skylight, breaking through to the kitchen and adding a terrace in front. (Gina Ferazzi / Los Angeles Times)
A Cornish hen entree is roasted in the wood-burning oven and is served with a za’tar spice mix and au jus. (Gina Ferazzi / Los Angeles Times)
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For dessert, there’s a cheesecake made with labneh and served with various fruits. (Gina Ferazzi / Los Angeles Times)
