Adana Restaurant

101 Best restaurants of Los Angeles

@latimes

"#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."