In the heart of downtown Long Beach, a family-run restaurant has emerged as a notable destination for Levantine cuisine in Southern California. Since opening in 2018, Ammatoli has offered a menu that reflects the heritage of its founder, Dima Habibeh, who draws on her Palestinian and Syrian roots and upbringing in Jordan to craft an array of traditional dishes.

The restaurant’s menu features a variety of mezze, salads, and hearty main courses designed for sharing. Recent additions include Habibeh’s take on molokhia, a traditional pureed soup made from jute leaves, served over rice and accompanied by half a rotisserie chicken with a bronzed exterior. Another distinctive dish is shishbarak—small, round dumplings filled with a blend of ground lamb and beef—served in a yogurt sauce and topped with pine nuts, noted for their delicate preparation.

Ammatoli’s meals often begin with a plate of hummus artfully presented with a swirl, accompanied by fattoush tossed with sumac to add bright, tangy notes. The dining experience typically concludes with desserts such as knafeh, a crispy cheese pastry, or date cake prepared by Habibeh’s daughter, Masah.

The setting complements the cuisine, with the restaurant occupying a corner space designed to enhance natural light. The interior’s calming white and gold tones create an inviting atmosphere suitable for lunch, brunch, or dinner. Over its years of operation, Ammatoli has gained a loyal customer base in the Long Beach community, continuing to evolve its menu while maintaining a strong focus on traditional Levantine flavors.