As food is culture and one of our last surviving languages let me introduce you to the epicurean artists of Momed, short for the modern Mediterranean. Momed is an homage to the kitchens of the eastern Mediterranean and North Africa. Since 2010, Momed has introduced Los Angeles a fresh and sophisticated interpretation of a cuisine based on the centuries-old tradition of seasonal and farm-to-table dining.
The phrase al fresco composed of two words, is borrowed from Spanish for “in the cool fresh air”, still used in Spain to denote sitting outside in the cool open air, whether dining or not. It is not in current use in Italian to refer to dining outside. Instead, Italians use the phrases fuori (“outside”, “outdoor”) or all’aperto “in the open air”. In Italian, the expression al fresco usually refers to spending time in jail. At Momed you’ll be in a wonderfully crafted food vacation!
Currently, their eight appetizers range from cured meats, cheeses of the day, Brussel sprouts with pomegranate molasses, to avocado hummus and house-made chips with sea salt and garlic aioli. Momed also has a brunch menu to wake up even the deepest sleeper! From cinnamon French toast on challah bread to Moroccan crepes, green goddess scramble, to shakshuka a spicy tomato raga with Aleppo peppers, baby spinach, and Chino Valley eggs.
A tagine is a conical cooking pot with a shallow base and tall, cone-shaped lid that is commonly used to make tagines, or stews. The name of the dish and the name of the meal cooking inside of it are the same. The benefit to cooking a tagine (the meal) in a tagine (the pot) is the pot seals in all of the flavorful ingredients that usually have a bit of moisture from sauce and vegetables, then that moisture goes up the sides of the lid and back down over the ingredients, creating a self-basting, flavor-enhancing cycle of deliciousness.
These salads are an experience unto themselves with ingredients like sumac, tarragon, dates, dukkah, organic eggs, piquillo peppers, halloumi, and dill.
Momed’s General Manager and Sommelier is Ehsan Mackani. His wines and beverage program are not by accident or by the recommendations of the traveling wine and alcohol distributors. He has cultivated the depth of his program into the subtleties of region and terroir. A perfect concord between the food, ambiance, and location venue in Atwater Village.
Reserve one of Momed’s special event spaces in Atwater Village for dinner parties, weddings, birthday parties, rehearsal dinners, bridal showers, filming, and more. With a distinctive menu, imaginative wine and cocktail list and a setting unlike any other, Momed Atwater Village is the perfect backdrop to host your celebration, whatever the occasion. From tray passed appetizers to our famous duck shawarma and tajines, your event will be forever remembered as a culinary and social success. Seems like a nice place to pop the question?