Mezze occupies the former Sona space on La Cienega, with a glassed in open kitchen, a patio running its length shielded from the street by rosemary bushes and a whimsical entry that sees large containers of spice presented like one would find at a candy store. It’s a lively room now where Sona relied on hushed formality. And so far chef Micah Wexler (ex Craft, L’Atelier de Joël Robuchon in Las Vegas, Mélisse and Patina) is striking the right notes in his revisionist look at Mediterranean cooking.
With eight-fifteen reservations, The Monster still finds himself sitting in the bar at nine and his ire is rising until the manager comes over with the promise of a free appetizer and the next round of drinks. A glorious spring tabouli is brought over with green garlic, fava bean, pancetta (The Monster skirts around this) and almond that features bright, bold flavors. This dish is quick to be finished and with drinks in hand we are brought to the table.