WHY To break the hummus-and-kebab stalemate of most L.A. Middle Eastern places, in a handsome, hardwood-floor bistro setting. Also for the late-night menu, which includes half-price wines.

WHAT A farmers’-market sensibility permeates the small and large plates made by Craft alum Micah Wexler: pizza-like flatbreads topped with trendy produce, veal mantee (baby tortellini), quail in consommé flanked by tiny stuffed kebbeh balls, and a sublime lamb and burnt-onion risotto. Okay, there is schwarma, but that’s not what you came here for.

WHO A buzzy, linked-in crowd that doesn’t mind paying Beverly Hills prices for average wines and good food.