There should be no open real estate on your table at Adana, the nearly 30-year-old Persian Armenian restaurant in Glendale.
If you order correctly, your plate of tahdig with bittersweet fenugreek-scented ghormeh sabzi will bump up against the crispy-pita-crowned fattoush salad, bowls of hummus and mast-o-musir, cabbage dolma, a plate of cheese and an array of grilled meats accompanied by mounds of rice. This is the Adana way.
For nearly three decades, Edward Khechemyan has filled the tables with his family’s recipes, all cooked in a closet-sized kitchen. Now, after a year-and-a-half closure, he has reopened the restaurant with a swanky new dining room, expanded menu and a kitchen almost three times the size of the original.
“It took me four years to get my permit and everything,” says Khechemyan. “I just wanted to do what was right for the business.”…