Dish of the Week: Salatim Bowl at Yalla
The recent revelation that the team behind The General Muir will be taking over the space formerly occupied by The Spence in Tech Square is great news for the neighborhood. That’s not just because they plan to introduce a clever mini food hall concept that includes Fred’s Meat & Bread, Yalla, a bagel joint, a bar, and so on. It’s also because of the salatim bowl.
Perhaps that’s a little too single-minded of me. Chef Todd Ginsberg and his team are going to be turning out plenty of interesting dishes, but every time I find myself standing in Krog Street lately, considering the many overwhelming options available, I end up getting the salatim bowl at Yalla.
In Israeli cusine, “salatim” is something like a catch-all phrase for a room-temperature vegetable plate. You could call it a salad. The folks behind the line at Yalla have turned their salatim into an ever-changing, but always consistent seasonal bowl. Lined on the bottom with a generous layer of hummus, it’s a balancing act of acidic, crunchy pickled veggies, rich roasted mushrooms, chopped tomatoes, creamy drizzles of labne, and whatever delights have come in from farmers.
Yalla, 99 Krog Street, Atlanta. 404-506-9999, yallaatl.com.