The mezze platters at Ladyhawk provide an instant introduction to the restaurant’s culinary philosophy. Servers manoeuvre large black-lacquered trays through the dining room, creating a moment of anticipation as diners clear space for the impending feast. Viewed from above, the collection resembles an earth-toned Kandinsky painting—circles within circles, patterns overlapping patterns.
The turntable-style platter rotates to reveal an array of meticulously prepared dips: hummus in two variations, one crowned with soft whole chickpeas and olive oil, another accented with chile sambal; baba ghanouj garnished with charred diced eggplant and pomegranate seeds; walnut-rich muhammara; and labneh offset with minced pickled eggplant. Each appears in elegant swirls, creating visual movement that encourages eager consumption.
Ladyhawk bakes its own rounds of pita (khubz in transliterated Arabic) to perfect consistency. A gentle turn of the platter reveals crunchier offerings: falafel with verdant herb-flecked interiors, cubes of garlicky fried potatoes, and briny olives. This feast consolidates every à la carte option from the mezze section, making it suitable for groups or couples willing to take home leftovers.
Tradition Meets Innovation
Chef Hayek’s return to Los Angeles marks his debut as both chef and partner in a venture. Having previously worked as a line cook for Josiah Citrin at Mélisse, he brings technical precision to Lebanese cuisine. The restaurant’s owners—developers and siblings Carol Braidi, Demitri Samaha and Elie Samaha, who grew up in Lebanon—have wisely positioned Lebanese cuisine in a fine dining context previously unseen in the city.
Hayek’s dishes showcase creative embellishments while respecting traditional foundations. His hummus achieves perfect balance between tahini, lemon and garlic. The fattoush salad features butter lettuce rather than romaine, properly ripened tomatoes, judicious amounts of crisped bread, and precisely measured pomegranate molasses in the dressing. His tabbouleh features quinoa with properly chopped parsley that ensures perfect texture, with grain providing subtle accompaniment rather than dominance.
The za’atar man’oushe, traditionally a street food breakfast option, travels through the dining room with visual appeal. Hayek decorates the flatbread with artistic dots of labneh, tomato and herb purees, referencing the Lebanese flag’s colours while preserving the za’atar’s earthy character and the bread’s pleasant tanginess.
Reimagined Classics
Main courses cleverly deconstruct familiar Lebanese dishes. The roast chicken arrives with whipped toum (garlic sauce), baby gem lettuces, and tiny pickles—essential components of Lebanese chicken shawarma presented with elegant restraint. Similarly, the skirt steak shawarma lahme comes with tarator, a tahini sauce transformed with pureed parsley, tomato and pickles into a vibrant lime-green accompaniment.
A beautifully grilled dourade ventures slightly from tradition with a garnish of zhoug, the Yemeni hot sauce that has gained popularity throughout the Middle East. These interpretations maintain cultural integrity while offering universal appeal—a vital consideration for a hotel restaurant with diverse clientele.
The lamb chops feature an innovative crust of dehydrated olives, while grilled prawns with chermoula and duck scented with honey and rose showcase the chef’s willingness to explore new flavour combinations while honoring the region’s culinary heritage.
Sophisticated Libations
The beverage programme offers thoughtful selections that complement the food perfectly. Lebanon’s ancient wine-making history and recent renaissance is reflected in carefully chosen bottles, while arak, the anise-flavoured spirit traditionally paired with mezze, provides an authentic accompaniment to the dining experience.
The cocktail menu showcases creative mixology that draws inspiration from Middle Eastern flavours and ingredients. “‘Bout Figgin’ Thyme” presents a bold yet refined combination of Larceny small batch bourbon infused with figs, Tahitian vanilla and thyme, balanced with lemon and mole bitters. For those who prefer agave spirits, “Argonaut’s Enemies” delivers a robust blend of Del Maguey Vida mezcal and El Tesoro reposado tequila, complemented by house-made grenadine and lime for a perfectly balanced smoky-sweet profile.
These handcrafted cocktails provide an ideal counterpoint to the robust flavours of the cuisine, with spice-forward creations that highlight native herbs and fruits. The thoughtful libations serve as both aperitif and accompaniment, designed to enhance rather than overwhelm the dining experience.
Future Possibilities
Lebanon possesses one of the world’s most fascinating cuisines, with seasonal dishes mirroring California’s agricultural bounty. The menu allows diners to explore this rich culinary tradition through both familiar favourites and lesser-known specialities.
Ladyhawk represents a significant advancement in presenting Lebanese cuisine with both glamour and skill. The always-full dining room since its opening confirms growing appreciation for this sophisticated approach to Middle Eastern flavours—a welcome evolution in Los Angeles’ diverse culinary landscape. Chef Hayek’s talent for balancing innovation with respect for tradition makes Ladyhawk a must-visit destination for culinary adventurers seeking refined dining with authentic roots.
