Taking Mezze to the Max

Charbel Hayek

“You know you’re doing a good job when people smile when they see it,” says Charbel Hayek, executive chef at contemporary Eastern Mediterranean concept Ladyhawk, praising the Mezze Table Platter. This shareable presentation, served on a rotating platter, features the concept’s à la carte appetizers, a group of nine vegetarian items that are among Hayek’s favorites. “It’s a beautiful mix of hot and cold appetizers that we serve at the beginning of a meal,” he says. “The hot, fresh-baked pita is in the center of all the dips and mezze, waiting for the guest to grab it and dig in.”

There is smoky baba ghanouj made with tahini and charred eggplant, creamy garlic labneh with confit garlic, and wood-roasted matbucha, a traditional Eastern Med condiment made of tomato and red pepper. Falafel are dark and crispy on the outside, green and herbaceous on the inside, with tahini sauce, tomato and mint. Batata harra, or triple-cooked potatoes, radiate garlic and heat. Two types of hummus (traditional and a sambal-topped version), roasted red pepper-and-walnut muhammara with cilantro oil, and green and black olives complete the resplendent platter, which is served with freshly baked pita. “It’s not only delicious but fun to eat and enjoy with friends, family or even a date,” says Hayek.

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