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"The rice with cherries is wild"
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"Bib Gourmand 2024 #89 Best Restaurant by LA Time in 2023 Come with a group and order with abandon. The food here is so good that it will be hard to hold back. This dining room manages to be both modest and ornate, filled with large round tables covered in purple linen, alongside walls of gold-framed photos and murals. The vibe is so open and friendly that you might see cheese plates being enthusiastically shared among neighboring diners. The cooking is as honest as the servers, who are happy to direct you on how to order best. Dolmen and chicken kebabs with stewed sour cherries and an irresistible yogurt sauce are the kind of dishes one can imagine eating every day of the week. Fattoush made with crunchy vegetables, verdolagas and dressed in a lemony dressing sprinkled with sumac spells of garden goodness."
@nchavotier
"Mom and pop place. Sour cherry rice with chicken kabob, eggplant and beef stew, eggplant dip and dolmas were great!"
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"Adana is a quiet, family-run Armenian restaurant on Glendale’s northside, and when it comes to kababs, the chicken koobideh should be your priority. We don’t usually get too riled up about chicken kababs in general, but Adana’s version with minced meat mixed with spices is one of our favorites in the neighborhood. It’s savory, salty, and requires minimal chewing exertion. Combine it with some of the buttery rice underneath and the rest of your day suddenly has a much brighter tint to it. Adana may be a little hard to define. The small courses are mostly from the repertoire of Lebanese meze: stuffed grape leaves tender as pastry, slightly soured with green grape juice instead of vinegar; a version of the bread salad fattoush featuring purslane, crumbles of feta and cracker-crisp triangles of toasted pita; or roasted eggplant ground with tomatoes, garlic and peppers. The main courses lean toward Iran (try the chicken kebab, maybe with an airy, saffron-zapped shirin polo flavored with sweet orange peel and almonds). The menu is in English. The name of the restaurant is that of a now-Turkish city. The kitchen staff and the customers talk to one another in Armenian. The formal-ish dining room may remind you of an obscure Middle European resort. Yet Edward Khechemyan's cooking is lovely, most of the menu is friendly toward vegetarians, and the prices are absurdly If you want to understand Adana, a Middle Eastern restaurant in an industrial corner of Glendale, you should probably order what the menu calls the cheese platter — slabs of milky feta, fragrant heaps of mint and purple basil, crisp wedges of raw onion, and a spicy paste with olives. You wrap them in scraps of pita, separately or in combination, sip mint tea or a yogurt drink with cucumber and dill, and chat with your friends. You are in a contemplative space, in a dining room that looks as if it were spirited from a country house in the Caucasus. You float through luxurious swirls of Edward Khechemyan’s thickened yogurt labneh; tabbouleh almost ethereal in its fluffiness; stuffed grape leaves tender as pastry; and a purslane fattoush tossed with herbs and crumbles of feta. There is minted cold soup with yogurt and barley to consider, or pilafs flavored with sour cherries or orange peel and almonds, and what may be the only chicken kebab in town worth considering. You have forgotten to inquire which of the dishes might be Iranian, Armenian, Turkish or Georgian, all of which figure into Khechemyan’s background. And by a certain point, you have forgotten to care."
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"#86 Edward Khechemyan’s menu forges a one-of-a-kind synthesis at his ornately muraled restaurant in Glendale. He takes the cooking of his Armenian heritage and mixes in dishes from Iranian, Lebanese and Turkish cuisines — with the odd Caesar salad and side of waffle fries thrown in — to create a triumphant hodgepodge that makes complete sense. Come with a crowd and strategize a meal in two abundant courses: First will come the mezze, a whirl of eggplant dips, dolmas fashioned from grape and cabbage leaves, yogurt with shallots or cucumbers, fattoush and tabbouleh and hummus, even a platter of mild Armenian cheese paired with a spicy olive condiment. Then the staff marches out of the kitchen with kebabs: Order a combination of ground and cubed beef, lamb chops and lemony marinated chicken for a feast, and make sure a fluffy rice pilaf specked with either sour cherries or saffron and tiny barberries is part of the lineup. The leftovers will be superb. No alcohol. Lot parking. Credit cards accepted."
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