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Hatam at Adana
Photograph: Jakob N. LaymanHatam at Adana

Time Out says

Glendale is a hotbed for kebab cookery, and Adana avoids easy classification. Edward Khechemyan is of Armenian descent, with a father from Iran and a restaurant name that refers to a city in southern Turkey. Basically, Adana is a flavorful mishmash. The restaurant features a neon purple sign, arched walls and hand-painted frescoes. Khechemyan is clearly skilled on the grill, and his best offering is Hatam ($12.50), featuring marinated Cornish game hen, which he dismantles and serves in bone-in, saffron-stained chunks that sport winning sears. Pita bread and a squeeze-worthy lime round out each plate.

Written by Joshua Lurie


6918 San Fernando Rd
Los Angeles
Opening hours:
Daily 11am-9pm
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