These are the restaurants making their first appearance on The Times' 101 Best Restaurants list.
You don’t need hummus to eat well at Hasiba. There’s a satisfying shakshuka on the menu, along with a crisp falafel sandwich. You’ll probably want to snack on the drippy, delicious mess that is the warm, overfilled Israeli street sandwich known as a sabich. But Hasiba is a counter-service restaurant patterned after Israel’s neighborhood hummusiyas, or quick-service hummus shops. So
, especially the wild mushroom hummus, which is bolstered by a garlicky slash of Moroccan chermoula. — P.I.E.The classic hummus at Hasiba, a hummusiya and pita restaurant in Los Angeles’ Pico-Robertson neighborhood.in Los Angeles is a signless, seven-seat restaurant, all but anonymous among the concrete gorges of the Row DTLA complex.
is remarkable in its concision and its enormous appeal: a few soups and bowls of noodles, a handful of rice dishes, half a dozen riffs on sandwiches. Take a moment before ordering to study the cold appetizers in the case near the counter. You might see wood ear mushrooms, curled and inky; bamboo shoots, resembling a jumbled pile of woodwind reeds; pig ears, sliced into squiggles; and crunchy-soft braised peanuts.
11712 San Vicente Blvd., Los Angeles, 481-7108; also at 60 N. Robertson Blvd., West Hollywood, 657-4662;
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