"If you spent much time clubbing in Hollywood during the early 2010s, this snazzy Middle Eastern spot from the Ladyhawk chef might look vaguely familiar: The massive outdoor space on Cahuenga was a string of messy nightclub concepts for years. Now it’s matured into a proper restaurant with an enormous patio, complete with fire pits, fig trees, and spacious curvy banquettes. A towering white wall in the back makes the place look like a studio backlot, but the over-the-top Hollywood setting works, mainly because the menu of dips and skewers holds its own. Prioritize appetizers like a za’atar and goat spread with pita and roasted sweet potatoes drizzled with avocado green goddess. Sip a herb-stuffed gin cocktail, take a selfie with your hot new outfit, and be thankful Swedish House Mafia is no longer blasting over the speaker. Food Rundown photo credit: Brant Cox Goat Cheese & Za’atar A snacky dish you’ll want on your table throughout the meal. Along with a trio of goat cheese, olives, and za’atar, this spread comes with a stack of warm, fluffy pita—useful for mopping up dishes later. photo credit: Brant Cox Skewers Laya has six shish kebabs on the menu, at an average of $25 per skewer. That might seem pricey for one stick of grilled meat, but the portion sizes are huge. Pass one lamb and beef skewer around a table of four and you’ll probably end up with leftovers. photo credit: Brant Cox Grilled Red Seabream This fish is as enjoyable to look at as it is to eat. The meat is moist and flaky, and there’s a nutty, slightly bitter green tahini sauce going on that’s balanced against drops of sweet, syrup-y pomegranate molasses polka-dotted across the plate." - Brant Cox
