This Breezy New Middle Eastern Restaurant in Palms Is Basically All Patio Dining

Jaffa’s new Palms location

Jaffa’s lush space and Israeli-filled menu starts this week in the Westside neighborhood

Israeli favorite Jaffa opened on Third Street in early 2018, amid a surge of Middle Eastern restaurant openings in the city. The formula proved successful enough for chef/owner Anne Conness to open location in the westside neighborhood of Palms, which opened yesterday for lunch and dinner along Venice Boulevard.

The menu resembles the original Third Street restaurant with a lamb bacon BLT, a toasted challah, and chicken shawarma for lunch. Dinner features North African chickpea stew, lamb with couscous, branzino, spaghetti with Moroccan saffron butter, and freshly baked breads, including a gluten-free sourdough flatbread for dipping into hummus.

Terroni and Mozza vet Michael Nemcik put together cocktails for the stunning centerpiece bar. He selected aged rums, fresh citrus, fig preserves, and just about anything that emphasizes coastal and fresh. A standout is Nemcik’s margarita with Pueblo Viejo Blanco tequila, spicy mango amba, citrus, and Aleppo cayenne salt.

Jaffa’s Westside spot is pure al fresco with light furnishings, lush green plants, blue water glasses, and the overall feeling like it’s an actual place in Israel’s seaside city of Jaffa. Conness hired M. Winter Design for a second time to design the 88-seat covered patio and here 18-seat interior. Designer Matt Winter brought in an Israeli stonemason and used old broken marble for the floor, keeping with Jaffa’s theme of using doors that are at least 100-years-old.

Jaffa offers lunch on weekdays from 11 a.m. to 3 p.m., with dinner from 5 until 10 p.m. Brunch is on weekends from 10 a.m. to 3 p.m.

Jaffa. 10306 Venice Boulevard, Palms, CA

Jaffa
Wonho Frank Lee
Jaffa’s patio
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Jaffa
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Jaffa interior
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Jaffa
Pickles with turmeric brine, cucumber, cauliflower, cabbage, mango
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Jaffa’s hummus sampler classic with sweet potato and avocado lime hummus with olives, crudité and pita
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Jaffa’s carrot cavatelli with braised Niman Ranch lamb, English peas, carrot greens zhug and feta
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Dead sea mule with mezcal, lime, house pomegranate, ginger beer
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Figging out with a house blend of aged rums, citrus, and fig preserves
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Jaffa’s gin limonana
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Courtesy of Matt Winter
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Jaffa

Source: LA Eater