The surge of the Coronavirus is greatly impacting the way businesses interact with consumers. What would normally be a restaurant visit starting with a smile and a handshake has now pivoted into curbside pick-up with bright eyes and a wave. While brick and mortar restaurants are primarily the ones being affected this way (including mounting overhead costs), chefs and cooks who can make use of to-go orders from their homes or local deliveries are managing to make a way out of what seemed to be no way.

Perfect example: B’ivrit.

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In the thick of the coronavirus, I discovered B’ivrit thanks to an introduction by my fellow food blogger friend, Johnny of Word of Mouth LA. A few days later and I was messaging the hands behind the operation: Amit. Serving vegan middle eastern style food in Silverlake, Amit has options that the average meat obsessed foodie may feel underwhelmed by, until they actually taste it. That was the case for myself.

Prior to tasting the food, I was unsure of what to expect considering there wouldn’t be a trace of meat to be found. My thought was that my order would be a great appetizer and I’d end it off with something heavy I made myself. It didn’t take long for me to realize that wouldn’t be the case whatsoever. Amit prepared a Falafel Part for 2 ($23) and it would be more than enough for my friend and I to enjoy. Inside the “party” was pita bread, tricolor falafel (red, yellow, and green), pickled vegetables, cabbage salad, Israeli salad, hummus, and peppers. It was comprised of just the right components to make a meal in the palm of your hand and to pick whatever falls through your fingers up with a fork. The flavors and scents from each item whether hot or cold perfectly transcended from the to go boxes and to the plate. It quickly became so apparent that I didn’t need meat. No beef, chicken, or pork was necessary when there was a pita smeared with hummus and carrying falafel with a spoonful or salad. It was crisp, smooth, and filling in each and every bite.

Thanks to Amit, I’ve further solidified the need to have vegan Israeli food. The absence of meat, but the presence of subliminal taste and aromatics through hummus, falafel, and Israeli salad has become essential. I’m impressed at the way cooks like Amit have been able to continue their culinary work amidst a global pandemic and equally thankful that they impress upon me alternative options to meat. 

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