Zhengyalov Hatz - Glendale
Armenian restaurant · Glendale ·
Herb-filled pita baked fresh with elegant pots of tea
Herb-filled pita baked fresh with elegant pots of tea
"Focused on zhingyalov hats—flatbreads stuffed with a mix of herbs and vegetables like sorrel, spinach, scallions, and beet leaves—this Glendale outpost brings a specialty from Armenia to the MICHELIN Guide. The concept began in Yerevan two decades ago, and the founders opened here in 2018; manager Zhaneta Vallianos says they follow a long-time family recipe and use the same kinds of ingredients as in Armenia while sourcing fresh greens daily from Fresno. You can watch the zhingyalov hats being made from scratch and enjoy an Armenian classic that works for breakfast, lunch, dinner, or even a midnight snack." - Daniel He
"How many leafy greens and herbs can you name? At this minimally embellished Armenian bakery, watch as two seasoned chefs knead, roll out, and griddle a specialty flatbread stuffed with more than a dozen chopped varietals. It’s as if they’ve been doing this their entire lives, working with the likes of sorrel, spinach, scallions, and beet leaves to make a tight, forest-green lining that is at once sweet, sour, sharp, and refreshing.It’s easy enough to eat one for a snack and several for a meal. Conveniently, there’s no need to guess what else to order here: The namesake dish is the only thing on the menu, besides a tangy yogurt drink chock-full of dill and cucumber, okroshka, and a simple square of paklava made with flaky phyllo and ground nuts." - Michelin Inspector
"A homey Armenian spot known for a herb-filled namesake dish built with a mountain of chopped green and aromatic herbs—described as probably the most delicious vegan dish in Los Angeles. The operation has expanded to two types of shawarma (pork and chicken) and freshly made lahmajune to order; the shawarma was noted as a bit tough and chewy on one visit (perhaps an off day), while the lahmajune impressed: the baker pulls the sheets paper-thin, dresses them with a meaty, tomato-y sauce flecked with spices, and serves versions with crispy edges right out of the oven. The reviewer recalls growing up seeing stacks of these “Armenian pizzas” and frames this as a mini return to their prior Lahmajune Report." - Eater Staff
"Between the Glendale Galleria and Americana at Brand feeding into each other’s corporate mall chaos, downtown Glendale can be downright overwhelming. Zhengyalov Hatz is the antithesis of all that. This tiny, counter-service shop built a following around its simple namesake dish: zhengyalov hatz. This vegan flatbread pocket of greens that's worth driving across town for, or eating once a week if you’re local. With (at least) 15 herbs and just the right amount of salt and oil, it tastes like a salad wrapped in a fur coat, striking the perfect balance between chewy and feather-light. Two of them make for a solid lunch, but even one is enough to calm hunger pangs." - brant cox, sylvio martins
"When Zhengyalov Hatz first opened, they served one thing: leopard-print flatbreads stuffed with herbs and greens savory enough to make even a committed carnivore’s mouth water. (We don’t know which herbs and greens exactly, but there are at least 15 of them.) This traditional Armenian bakery near Glendale Galleria once had a sign on its window that said “vegan food lovers welcome,” in fact. But since then, they’ve blacked out the word vegan and built out a second kitchen with vertical spits and a beautiful brick oven—so now you can tear into minced meat lahmajun flatbreads or shawarma wraps with chicken or beef. Vegans are still welcome, of course—and those fantastic zhengyalov hatz are still the best item here. Order from the front where you’ll see bakers in white coats assembling wraps, then pick up your order from one of two counters, one for meat and one for veggies. The homey interior—with custom wooden napkin holders and salt shakers—is even cozier with the flickering flames from the oven. Watching the giant flatbreads come out of it blistered and steaming might make you go back to order another round. Whatever you do, don’t walk out (or dine in) without an order of lemonade, made with bracing Armenian sparkling water and muddled with fresh mint. Food Rundown Zhengyalov Hatz The dish that made the restaurant’s name, literally. It’s a pocket of leaves worth driving across town for, or eating once a week if you’re local. Two of them make for a solid lunch, but even one is enough to calm hunger pangs. With (at least) 15 herbs, leafy greens, and just the right amount of salt and oil, they taste like a salad wrapped in a fur coat, striking the perfect balance between chewy and feather-light. photo credit: Andrew Ryce Shawarma Both the chicken and beef here are solid: thick-cut, well-seasoned, and surprisingly lean. A stiff pita wrap and only a few vegetables—onion, lettuce, parsley—mean the focus here is on the meat and an unusually tangy sauce. The housemade pickles that come with it are a nice bonus. We wouldn’t come here just for shawarma, but it’s a nice addition if you’re trying to make a meal out of a visit. photo credit: Andrew Ryce Lahmajun It’s fun to watch this come out of the fiery oven, but the minced meat topping is a little too sparse and underseasoned. You’re better off getting a second zhengyalov hatz. photo credit: Andrew Ryce Pakhlava This is one of the prettiest versions of this dessert around town. Somewhere between a baklava and a Russian honey cake, this is dense, sweet, and pleasantly nutty. photo credit: Andrew Ryce" - Andrew Ryce
