Many a creative mind spends its working hours at Atwater Crossing. The arts-friendly studio complex is home to our favorite literary journal, Slake, and various other film-, media- and crafts-related enterprises. So there are plenty of hungry mouths to feed come lunchtime.

Enter Atwater Crossing Wood Fire Kitchen, the Middle Eastern-leaning restaurant that recently opened in the complex. The veteran Armenian-Lebanese chef, Sarkis Berghoudian, was beckoned from retirement by the restaurant's namesake oven. His flatbreads (click here to see the slideshow) effortlessly drift across the Mediterranean, taking influence from Naples and Yerevan alike.

So while you can have a prosciutto-and-tomato flatbread, we'd recommend you opt for the other cured-meat option, the pungently spiced bastourma (pictured; $9). Slivers of Armenian air-dried beef join Halloumi cheese and a pistachio-arugula pesto atop the chewy crust.

Spicy ground meat and Sriracha are tempered by caramelized onions and pomegranate molasses on the lamb flatbread ($9), and the minimalist Manoushé ($5) is scattered simply with zaatar--a blend of herbs, sumac and sesame--and served with a small bowl of olives, tomatoes and basil.

Wood Fire Kitchen is currently only open during the week, for breakfast and lunch, but with dinner and a beer and wine license set to debut on September 20, "working" odd hours at Atwater Crossing will surely become popular.

Atwater Crossing Wood Fire Kitchen, 3245 Casitas Ave., Atwater Village; 323-522-3488 or atwatercrossingkitchen.com