Ladyhawk (West Hollywood, CA)
Lady Hawk Restaurant at Kimpton La Peer Hotel
623 N La Peer Dr, West Hollywood, CA 90069
213-296-3036
www.ladyhawkrestaurant.com
Tue 11/04/2025, 07:45p-10:35p
I recently made my way to WeHo for dinner at Ladyhawk, a place I'd been somewhat curious about ever since its November 2023 debut. The restaurant resides at the Kimpton La Peer Hotel (open January 2018), and features the Eastern Mediterranean cooking of Executive Chef/Partner Charbel Hayek, who's probably most known around these parts for his multiple appearances on Top Chef.
About the Chef: Charbel Hayek was born in June 1997 and hails from Beirut, Lebanon. He first got interested in cooking after learning from his mother, who was actually a private chef. In order to sharpen his skills, he moved to France in 2015 following high school graduation and enrolled at École Ferrières, located just outside of Paris. While in culinary school, he trained at both of the onsite restaurants there: the more high-volume Le Chai and the posher Le Baron. Hayek completed his diploma in January 2017, and subsequently moved to Los Angeles with his family that August. Now in LA, he began working as a line cook at Mélisse in September 2017, and stayed for nearly three years before being let go during the pandemic. After leaving Josiah Citrin's side, he was able to secure employment as a private chef.
During this period, Hayek was approach by the people behind Top Chef MENA (Middle East and North Africa), and ended up competing on and winning Season 5 of the series. After the finale aired in January 2022, he was quickly selected to take part in Top Chef: World All-Stars, which started filming in August that year, when he was still private cheffing in Lake Worth, Florida. The show premiered the following March and concluded in June 2023, with Hayek finishing in 9th place. Following, he returned to Southern California and began work on Ladyhawk, which bowed on November 2nd, 2023. The eatery was generally well-received, and even achieved "101 Best Restaurants" honors from the LA Times in December 2024, landing at #68. This was soon followed by LA Magazine awarding Ladyhawk the top spot on its list of "10 Best New Restaurants."
As for other endeavors, Hayek released his cookbook Lemon & Garlic: Middle Eastern Cuisine in November 2023. In May 2024, he took part in the debut of Wama, a fast casual pita concept at the Mayar Complex shopping mall in Kuwait. Two months later, he opened Laya in Hollywood, this time in partnership with Sunset Entertainment Group. Hayek was briefly involved with the February 2025 launch of BarVera in Stamford, Connecticut, and was also planning on a second Laya outpost in San Diego's Gaslamp Quarter (again with SEG), but that might have stalled. In addition, he's part of the team behind Boulevard Hospitality Group's Yamashiro Miami, which dropped just recently at the end of October, and will soon be introducing Ilya, a Mediterranean spot in San Clemente.
Ladyhawk takes over a ground floor space that was previously home to Michael Fiorelli's Issima (July 2021 – December 2022), and Casey Lane's Viale Dei Romani (January 2018 – early pandemic) before that. The room has been given a makeover, though certain fixtures and furnishings do remain.
Pictured above is a view of the dining room, cleared out at the end of the night.
Here we see Ladyhawk's Lebanese-y offerings of mezze, small plates, and wood-grilled dishes. Click for a larger version.
To drink, you get Levantine-leaning cocktails, a handful of beers, a full spirits selection, and a respectable wine list put together by Sommelier Lisa Beaumont. Corkage is $50 per bottle, limit two. Click for larger versions.
Hummus [$15.00] | chickpeas, lemon juice, tahini, olive oil
We started with the hommus, which turned out to be one of stronger renditions of the Mediterranean staple that I've had in recent years. I appreciated its smooth-yet-substantial consistency, while the nuttiness of the dip was well conveyed, tarted up by lemon, olive oil, and a touch of heat.
Naturally, the houmous above matched swimmingly with the provided pita bread, a nicely charred rendition with a moderate "fluffiness" factor.
Souq of Byblos [$22.00] | barr hill gin, grapefruit, lemon, rose cordial, peychaud's bitters, cardamom
I tried four cocktails tonight, and this was probably my favorite of the quartet thanks to its intriguing amalgam of unabashedly floral, astringent, sweetly-spiced, citrusy, and herbaceous flavors, all finished with a pistachio-encrusted rim.
Za'atar Man'oushe [$19.00] | 48 hour fermented dough, wild thyme, olive oil, tomatoes, herbs, labneh
Hayek's take on manakish featured a relatively airy, smoky, slightly tangy base juxtaposed with the trademark zippiness of za'atar and the piquancy of that tomato/yogurt/herb threesome (representing the colors of the Lebanese flag).
Babaghanouj [$16.00] | charred eggplant, tahini, lemon, yogurt
The baba ghanoush delivered, giving up all the smoky aubergine notes I was looking for, set against contrasting elements of sweet-n-sour.
Falafel [$17.00] | ground chickpeas, herbs, tahini sauce, mint, tomato
The falafel was a winner as well, coming out gritty and gratifying in terms of texture, while flavors were delectably nutty and herby. The fritters were certainly tasty alone, but the true magic came when they were wrapped in a pita with its trio of accoutrements.
Strawberry Rhubarb Old Fashioned [$22.00] | larceny bourbon, rhubarb, strawberries, rhubarb bitters, angostura bitters
This riff on the most classic of cocktails undoubtedly highlighted the one-two punch of rhubarb and strawberry, but overlaid on top of the traditionally boozy, bitter qualities of the drink.
Octopus [$24.00] | potato, chorizo butter, lemon relish
The octo was definitely a must-order for me, and arrived as tender as I was hoping for, with a nicely crisp exterior to boot. I enjoyed the complementary flavors provided by the chorizo and citrus, while those hearty potatoes made a bunch of sense as well.
Dry-Aged Hiramasa Crudo [$28.00] | pomegranate reduction, allspice, blood orange, trout roe
Yellowtail amberjack showed off a satisfying mouthfeel, along with a substantial salinity that I'm assuming was heightened by its dry-aging. What struck me the most was the pomegranate, with its tangy, almost savory character that melded with the fish in such a beguiling, yet somehow familiar manner. Nice zing from those onions, too.
Roasted Rainbow Carrots [$13.00] | labneh, hot honey, za'atar, almonds
Here, the signature sweetness of carrot was proudly displayed, married with smoke, spice, honey, mint, and a rather agreeable nuttiness.
Argonaut's Enemies [$22.00] | del maguey vida mezcal, el tesoro reposado tequila, house-made grenadine, lime
My next beverage emphasized the smoky, earthy qualities of the agave duo, but evened out by the sweet-tartness of grenadine and citrus, making for a pretty easy-drinking cocktail overall.
Dry-Aged Rohan Duck [$62.00] | honey, rose
Duck arrived with a good amount of dry-aged depth--rendered in a relatively restrained manner--while its skin ate fatty and full-flavored. However, what was interesting here was the dish's brazenly sweet, floral components, which worked out better than I was expecting with the earthier nature of the bird.
Whole Daurade [$44.00] | spicy zhoug, pickled jalapeños
The dourade was a favorite tonight due to how well the seabream's sweetness, salinity, and smoke melded with the sheer zestiness of that zhug.
Saz-ARAK [$22.00] | bulleit rye, giffard creme de cacao blanc, arak brun rinse, peychaud's bitters
My final cocktail showcased the anise-y qualities of araq, balanced by the sweetness of crème de cacao, with everything set over a boozy, bitter base.
Australian Wagyu Picanha [$67.00] | shawarma spiced, tomato, parsley tahini, pickled onions
An Aussie steak arrived with the proper texture and temperature, while the cut's pleasingly beefy flavors were joined by a healthy dosing of those sweetly-spicy shawarma seasonings. The tahini and onions, meanwhile, served to brighten things up.
Three dessert options were available, along with a smattering of post-dinner libations. Click for a larger version.
Milk & Honey [$15.00] | Banana crème diplomat, nougatine, turkish coffee ice cream, honey tuile
For dessert, banana custard meshed seamlessly with all the caramel-y, coffee-fueled notes present, and I also appreciated the dish's lactic nuances. A fitting closer.
I was somewhat skeptical coming into this place (being a "celebrity chef" restaurant and all), but I have to say that I was happy with tonight's dinner. Hayek's cuisine looks to combine traditional cookery with more contemporary flourishes, making for dishes that blend the familiar with the novel in some tasty ways. I had no real concerns with the food nor the service, and all in all, Ladyhawk represents a worthwhile addition to the Southland's Mediterranean dining landscape.
623 N La Peer Dr, West Hollywood, CA 90069
213-296-3036
www.ladyhawkrestaurant.com
Tue 11/04/2025, 07:45p-10:35p
I recently made my way to WeHo for dinner at Ladyhawk, a place I'd been somewhat curious about ever since its November 2023 debut. The restaurant resides at the Kimpton La Peer Hotel (open January 2018), and features the Eastern Mediterranean cooking of Executive Chef/Partner Charbel Hayek, who's probably most known around these parts for his multiple appearances on Top Chef.
About the Chef: Charbel Hayek was born in June 1997 and hails from Beirut, Lebanon. He first got interested in cooking after learning from his mother, who was actually a private chef. In order to sharpen his skills, he moved to France in 2015 following high school graduation and enrolled at École Ferrières, located just outside of Paris. While in culinary school, he trained at both of the onsite restaurants there: the more high-volume Le Chai and the posher Le Baron. Hayek completed his diploma in January 2017, and subsequently moved to Los Angeles with his family that August. Now in LA, he began working as a line cook at Mélisse in September 2017, and stayed for nearly three years before being let go during the pandemic. After leaving Josiah Citrin's side, he was able to secure employment as a private chef.
During this period, Hayek was approach by the people behind Top Chef MENA (Middle East and North Africa), and ended up competing on and winning Season 5 of the series. After the finale aired in January 2022, he was quickly selected to take part in Top Chef: World All-Stars, which started filming in August that year, when he was still private cheffing in Lake Worth, Florida. The show premiered the following March and concluded in June 2023, with Hayek finishing in 9th place. Following, he returned to Southern California and began work on Ladyhawk, which bowed on November 2nd, 2023. The eatery was generally well-received, and even achieved "101 Best Restaurants" honors from the LA Times in December 2024, landing at #68. This was soon followed by LA Magazine awarding Ladyhawk the top spot on its list of "10 Best New Restaurants."
As for other endeavors, Hayek released his cookbook Lemon & Garlic: Middle Eastern Cuisine in November 2023. In May 2024, he took part in the debut of Wama, a fast casual pita concept at the Mayar Complex shopping mall in Kuwait. Two months later, he opened Laya in Hollywood, this time in partnership with Sunset Entertainment Group. Hayek was briefly involved with the February 2025 launch of BarVera in Stamford, Connecticut, and was also planning on a second Laya outpost in San Diego's Gaslamp Quarter (again with SEG), but that might have stalled. In addition, he's part of the team behind Boulevard Hospitality Group's Yamashiro Miami, which dropped just recently at the end of October, and will soon be introducing Ilya, a Mediterranean spot in San Clemente.
Ladyhawk takes over a ground floor space that was previously home to Michael Fiorelli's Issima (July 2021 – December 2022), and Casey Lane's Viale Dei Romani (January 2018 – early pandemic) before that. The room has been given a makeover, though certain fixtures and furnishings do remain.
Pictured above is a view of the dining room, cleared out at the end of the night.
Here we see Ladyhawk's Lebanese-y offerings of mezze, small plates, and wood-grilled dishes. Click for a larger version.
To drink, you get Levantine-leaning cocktails, a handful of beers, a full spirits selection, and a respectable wine list put together by Sommelier Lisa Beaumont. Corkage is $50 per bottle, limit two. Click for larger versions.
Hummus [$15.00] | chickpeas, lemon juice, tahini, olive oil
We started with the hommus, which turned out to be one of stronger renditions of the Mediterranean staple that I've had in recent years. I appreciated its smooth-yet-substantial consistency, while the nuttiness of the dip was well conveyed, tarted up by lemon, olive oil, and a touch of heat.
Naturally, the houmous above matched swimmingly with the provided pita bread, a nicely charred rendition with a moderate "fluffiness" factor.
Souq of Byblos [$22.00] | barr hill gin, grapefruit, lemon, rose cordial, peychaud's bitters, cardamom
I tried four cocktails tonight, and this was probably my favorite of the quartet thanks to its intriguing amalgam of unabashedly floral, astringent, sweetly-spiced, citrusy, and herbaceous flavors, all finished with a pistachio-encrusted rim.
Za'atar Man'oushe [$19.00] | 48 hour fermented dough, wild thyme, olive oil, tomatoes, herbs, labneh
Hayek's take on manakish featured a relatively airy, smoky, slightly tangy base juxtaposed with the trademark zippiness of za'atar and the piquancy of that tomato/yogurt/herb threesome (representing the colors of the Lebanese flag).
Babaghanouj [$16.00] | charred eggplant, tahini, lemon, yogurt
The baba ghanoush delivered, giving up all the smoky aubergine notes I was looking for, set against contrasting elements of sweet-n-sour.
Falafel [$17.00] | ground chickpeas, herbs, tahini sauce, mint, tomato
The falafel was a winner as well, coming out gritty and gratifying in terms of texture, while flavors were delectably nutty and herby. The fritters were certainly tasty alone, but the true magic came when they were wrapped in a pita with its trio of accoutrements.
Strawberry Rhubarb Old Fashioned [$22.00] | larceny bourbon, rhubarb, strawberries, rhubarb bitters, angostura bitters
This riff on the most classic of cocktails undoubtedly highlighted the one-two punch of rhubarb and strawberry, but overlaid on top of the traditionally boozy, bitter qualities of the drink.
Octopus [$24.00] | potato, chorizo butter, lemon relish
The octo was definitely a must-order for me, and arrived as tender as I was hoping for, with a nicely crisp exterior to boot. I enjoyed the complementary flavors provided by the chorizo and citrus, while those hearty potatoes made a bunch of sense as well.
Dry-Aged Hiramasa Crudo [$28.00] | pomegranate reduction, allspice, blood orange, trout roe
Yellowtail amberjack showed off a satisfying mouthfeel, along with a substantial salinity that I'm assuming was heightened by its dry-aging. What struck me the most was the pomegranate, with its tangy, almost savory character that melded with the fish in such a beguiling, yet somehow familiar manner. Nice zing from those onions, too.
Roasted Rainbow Carrots [$13.00] | labneh, hot honey, za'atar, almonds
Here, the signature sweetness of carrot was proudly displayed, married with smoke, spice, honey, mint, and a rather agreeable nuttiness.
Argonaut's Enemies [$22.00] | del maguey vida mezcal, el tesoro reposado tequila, house-made grenadine, lime
My next beverage emphasized the smoky, earthy qualities of the agave duo, but evened out by the sweet-tartness of grenadine and citrus, making for a pretty easy-drinking cocktail overall.
Dry-Aged Rohan Duck [$62.00] | honey, rose
Duck arrived with a good amount of dry-aged depth--rendered in a relatively restrained manner--while its skin ate fatty and full-flavored. However, what was interesting here was the dish's brazenly sweet, floral components, which worked out better than I was expecting with the earthier nature of the bird.
Whole Daurade [$44.00] | spicy zhoug, pickled jalapeños
The dourade was a favorite tonight due to how well the seabream's sweetness, salinity, and smoke melded with the sheer zestiness of that zhug.
Saz-ARAK [$22.00] | bulleit rye, giffard creme de cacao blanc, arak brun rinse, peychaud's bitters
My final cocktail showcased the anise-y qualities of araq, balanced by the sweetness of crème de cacao, with everything set over a boozy, bitter base.
Australian Wagyu Picanha [$67.00] | shawarma spiced, tomato, parsley tahini, pickled onions
An Aussie steak arrived with the proper texture and temperature, while the cut's pleasingly beefy flavors were joined by a healthy dosing of those sweetly-spicy shawarma seasonings. The tahini and onions, meanwhile, served to brighten things up.
Three dessert options were available, along with a smattering of post-dinner libations. Click for a larger version.
Milk & Honey [$15.00] | Banana crème diplomat, nougatine, turkish coffee ice cream, honey tuile
For dessert, banana custard meshed seamlessly with all the caramel-y, coffee-fueled notes present, and I also appreciated the dish's lactic nuances. A fitting closer.
I was somewhat skeptical coming into this place (being a "celebrity chef" restaurant and all), but I have to say that I was happy with tonight's dinner. Hayek's cuisine looks to combine traditional cookery with more contemporary flourishes, making for dishes that blend the familiar with the novel in some tasty ways. I had no real concerns with the food nor the service, and all in all, Ladyhawk represents a worthwhile addition to the Southland's Mediterranean dining landscape.
posted by kevinEats at
7:45 PM
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