"In the corner of a strip mall on the Glendale-Burbank border, chef Arthur Grigoryan and his new restaurant Yerord Mas, which began as a pop-up, could be next in that lineage. Grigoryan's refined takes on uncommon Armenian dishes feel thoughtful and evocative - even thrilling. You will have to get your own napkins but the food exalts the experience, from snacky patots (stuffed grape leaves) to the behemoth basturma brisket sandwich."
"Basturma brisket won much acclaim at Grigoryan's former pop-up and ghost kitchen. Its almost overwhelming richness gets tempered by a bundle of spices and abundant smoke, all nestled in a fluffy fresh pita. Patots, spiced hempseed and bulgur wrapped in grape leaves and stacked like green Jenga blocks, arrive hot on a small white plate. The vegetal perfume of fresh grape leaves captivates; the filling has a welcome slash of chile heat."
Yerord Mas occupies a corner strip-mall space on the Glendale-Burbank border and evolved from a pop-up and ghost kitchen. The menu offers refined versions of uncommon Armenian dishes, including a richly spiced basturma brisket served in fresh pita and patots—spiced hempseed and bulgur wrapped in grape leaves. Multiple kyufta preparations include a yogurt kyufta with poached chicken, yogurt velouté, aleppo pepper oil, and mint that alternates hot and cold flavors. The dining room is casual and homey with staff pitching in to create an intimate atmosphere. The hanging menu lacks dish descriptions, so staff guidance eases ordering for newcomers.
Read at Eater LA
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