Fans of recently closed Simon’s Café in Sherman Oaks need not fear. Simon Elmaleh’s son Danny Elmaleh, previously the executive chef of Cleo in Hollywood, recently installed a new concept called Mizlala, serving modern Mediterranean food. The glass-fronted space, located across Sepulveda Boulevard from Whole Foods Market, features tables with decorative white and gold covers, a stained glass arch, open kitchen with counter seats, and shelves hosting decorative tagines and cooking vessels.

Simon’s renowned merguez sausage and tagines remain available on the menu, but Danny has taken the concept in a more contemporary, small-plates direction. Salatim, the name for cold plates in Israeli cooking, include options like the “world’s best Greek salad” featuring Kalamata olives, feta, tomatoes, cucumbers and thin bread crisps. Order eggplant tahini or creamy hummus and receive soft, sesame-studded, house-baked laffa bread.

Compelling plates include boneless Moroccan fried chicken served with harissa aioli and apricot mustard dipping sauces;  fried cauliflower with green tahini, feta cheese and curry; and smoky hen of the woods mushrooms with Parmesan, chives and rosemary. Kebabs consist of “tandoori-marinated” chicken, lamb kefta, skirt steak and of course merguez. Danny also makes a pair of pastas: pappardelle with oxtail, roasted bone marrow and gremolata, and farmer’s cheese ravioli with brown butter and sous vide egg.

Desserts fall into two categories: custards and cream cups, and a la mode. Options include butterscotch pudding with salted pumpkin seeds and whipped cream; baked-to-order Fuji apple pie with streusel topping and vanilla gelato; and lime Israeli cheesecake with lime curd, sour cream and salted graham cracker crumbs.

4515 Sepulveda Blvd., Sherman Oaks, 818-783-6698