This week, Jonathan Gold checks out an under-the-radar Middle Eastern restaurant in Glendale, Adana. The review is effusive, with lengthy praise on Chef Edward Khechemyan's primarily Armenian and Iranian cuisine. The LA Times critic continuously describes the restaurant as extraordinary, summing it up as "extraordinary Middle Eastern cooking" with "extraordinary" cold appetizers and "extraordinary" fattoush. Other standout dishes include the best stuffed grape leaves he's ever tasted and that chicken kebab:
And you really should try Khechemyan's slow-grilled meats, especially the chicken kebabs, the salmon and the profoundly marinated Cornish hen. I'm not sure I have ever praised a chicken kebab before. [LAT]
The Elsewhere: The Offalo samples Sinaloan specialties from Tacolandia participant Mariscos El Cristalazo, Food GPS appreciates the customer service and tailored cuisine at Thai Town's Rodded, and kevinEats hits Hermosa Beach for Dia de Campo's approachable Mexican fare.