Tun Lahmajo

A baker in a white hat works two ovens, stretching each 12-inch lahmajo to order and pulling it out crisp under finely minced beef. Nothing made of flour is baked ahead. Adjarian khachapuri comes as a bread boat of molten cheese and egg, and the rest runs to blinchik rolled around beef, lamb ribs left pink in the middle, khashlama and strained yogurt with herbs. There's a patio, and the Los Angeles Times put it on its 101 best restaurants list in 2025.