New Orleans, LAMiddle Eastern

A decades-old fixture on Carrollton Avenue from chef-owner Hussain Alsherees, turning out handmade hummus and a chicken shawarma marinated for three days before it hits the spit. The menu runs the length of Lebanese home cooking, from kibbeh and grape leaves to grilled kabobs, in a casual room that has fed the neighborhood for years.

Chef Alon Shaya's casual Uptown bistro on Magazine Street, drawing on North African, Middle Eastern, and European influences for a menu built around family-style sharing. Warm pita and a rotating spread of hummus, salatim, and grilled plates anchor the table. It sits alongside Shaya's other Magazine Street rooms as an easygoing counterpart to the fine-dining flagship.

A BYOB spot on Magazine Street named for saj, the thin bread baked on a domed griddle and folded around wood-fire-grilled fillings. The kitchen leans on the open flame for its plates and finishes meals with Turkish coffee. The bring-your-own policy and compact menu keep it a low-key neighborhood stop for grilled Middle Eastern food.

A small Bayou St. John spot built around falafel, hummus, and a rotating set of house-made spreads, including a charred scallion whipped feta. The spiced chicken platter comes with tzatziki and fresh pita, and the largely vegetable-forward menu makes it an easy stop for meatless eaters. It grew out of the Fat Falafel food truck.