Alchemist in the Kitchen at New Harissa Restaurant

Got Kosher? Cafe, for nine years a well-known strictly Kosher cafe in the Pico/Doheny corridor, is rebranding itself with a new name – Harissa Restaurant. Owner/alchemist Alain Cohen wants his Westside neighborhood and beyond to come experience the expansion of the menu towards the cooking of his native Tunisia, via his upbringing in Paris, where he worked in his family’s landmark restaurant since the age of nine. The foods I tasted were a delight, demonstrating artfulness yet managing to follow the laws of Kashrut as well, not an easy task for those in the know...

— Darien Morea

LA’s Got Kosher? Cafe Becoming “Harissa Restaurant” in the Coming Weeks

Around since 2012, Got Kosher?’s French-Tunisian Chef/owner Alain Cohen is transforming his restaurant into Harissa Restaurant starting March 1st. The Got Kosher? bakery and catering will still remain. The new name of the restaurant focuses on the chef’s refined, Sephardic, French-Tunisian cuisine, and honors the beloved spicy sauce of Tunisia, known as “the ketchup of the country” – harissa and will offer made-to-order gourmet sandwiches, salads, grilled items, entrees, and sweets...

— Dani Klein


Got Kosher? Cafe has just changed its name to Harissa Restaurant, the better to indicate that its menu is laced with Tunisian flavors. Chef/Owner Alain Cohen was born in Tunisia, then moved with his family to Paris at the age of 6, starting in the restaurant business there. This explains French touches such as decorating a charcuterie board with grapes and walnuts and adding an extensive wine list (all Kosher)...

French-Tunisian fare from chef-owner Alain Cohen

The French-Tunisian cuisine of Harissa Restaurant + Events (formerly Got Kosher? Café) reflects the heritage of chef-owner Alain Cohen, who was born in Tunisia and raised in Paris, France. (The bakery and commissary still operate under the previous name.) Sample pretzel challah --- his own invention --- along with house-made charcuterie, a harissa-spiced burger, tajines, couscous and dry-aged steaks. Beer and wine are available.

Start the Jewish New Year on a Sweet Note, Without Cooking Everything Yourself

Sunday, Sept. 9, marks the beginning of Rosh Hashanah, kicking off the Jewish New Year. If your bubbe has a tendency to overcook the brisket, you might want to take your holiday meal to go.


Pleasing Tunisian cuisine

With Pico Boulevard’s Harissa, chef and owner Alain Cohen’s aim is simple – he wants Southern Californians to experience the underrated, yet delectable and kosher Tunisian cuisine...

— Jill Weinlein


Los Angeles (Perfect Meal Today) 8/8/18—I have found a new favorite place to hang out for an outstanding meal and the place is called Harissa serving Kosher Tunisian cuisine. There is also a strong Moroccan influence in the menu along with plenty of references to American and/or Israeli food. Chef/owner is Alain Cohen and a recent rebranding of the small restaurant has started to create a bit of a buzz amongst the locals as well as the very vibrant Jewish community in the area.

— Michael Hepworth

Show 283, July 28, 2018: Alain Cohen, Chef / Proprietor Harissa & Got Kosher Bakery and Deli, Los Angeles

Harissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant going back to 2005. It’s Tunisian fare (Kosher) with French accents and, now, a carefully selected beer and wine list, too. Harissa, the restaurant, pays homage to Chef Alain Cohen’s Tunisian origins, his family’s Paris restaurant, and his American culinary experiences. Harissa, the name, celebrates the beloved spicy sauce that symbolizes Chef Cohen’s vibrant cuisine. In fact, harissa is so valued in Tunisia that an old wives’ tale suggests a husband can judge his wife’s affections by the number of hot peppers she uses when preparing his food.


Trending Harissa Connects the Culinary World to Ancient Tunisian Cuisine

Chef Alain Cohen’s first childhood memory about food had me spellbound. He was a 5-year-old getting his father a drink of water during a family beach outing in Tunis. “I had to go to the well and make it to the center between circling camels pulling up buckets of water,” he recalls. “I was so proud that I had braved the camels! Looking back, it’s funny,” he chuckles. “But I was terrorized at the time.”

— The Food Journal