Nestled on Melrose Avenue in Los Angeles, Carmel is an evocative tribute to the bustling energy of Tel Aviv’s Carmel Market. Chef Asaf Maoz draws from his Syrian and Italian heritage, as well as global influences, to create a menu that is bold, vibrant, and deeply personal. Seasonal, local ingredients shine in dishes that celebrate both tradition and innovation, while the open kitchen and wood-burning grill bring the dynamic essence of Israeli street food to life.
At Carmel, every detail is designed to create an immersive and memorable experience. “Dining isn’t just about the food,” Chef Maoz explains. “It’s about the smells, the music, the vibe—it’s a full experience.” This philosophy is reflected in the restaurant’s open kitchen, where guests can watch chefs cook over an open flame. Dishes like "Woodfire Octopus Shawarma," served with cannellini bean hummus and preserved lemon, and "My Grandma’s Mushroom Cigar," filled with baharat, pine nuts, and chuma paste, highlight Maoz’s ability to honor his family’s traditions while embracing the multicultural influences of Tel Aviv.
The ambiance of Carmel is equally important to the dining experience. Designed to feel warm and inviting, the restaurant blends rustic elements with the vibrancy of a Mediterranean marketplace. Fresh herbs, seasonal vegetables, and bold spices take center stage, creating a menu that feels alive with flavor. As Chef Maoz puts it, “Carmel is more than a restaurant—it’s a place where cultures, flavors, and people come together.”
