Zhengyalov Hatz

The inspiration

Zhengyalov Hatz is named for a flatbread that comes from the highlands of Artsakh and neighboring Syunik Province in Armenia: thin dough wrapped around a heap of minced greens and herbs, then griddled until seared^1,2 . Owner Vresh Osipian grew up eating it there and opened the Glendale bakery to bring a dish beloved across Armenia to America^3,2 .

Who's behind it

Vresh Osipian, who grew up in Artsakh, ran Zhengyalov Hatz locations in Yerevan and Moscow before opening the Glendale branch, working from a family recipe built on twelve herbs and greens^3,4 . He tasked local farmers in California to grow greens that would match the flavors back home² .

What to order

• Paxlava: a regional baklava variation, dense and judiciously sweet, with phyllo dough and a cinnamon-kissed chopped walnut filling under a honey drizzle .^2,5
• Okroshka: a cool, tangy house-made yogurt drink loaded with diced cucumber and dill .²
• Khachapuri: a cheesy Georgian-style bread, rich but modestly sized, baked in the restaurant's brick oven .⁵
• Lemonade: made with Armenian sparkling water and muddled with fresh mint .⁵

What people are saying

The Infatuation calls the herb flatbread the best thing on the menu, describing it as a perfect balance of chewy and feather-light with just enough salt and oil⁵ . Diners and critics keep returning to how fresh, healthy, and flavorful the green filling tastes^6,5 .

Why you should try it

This is a rare chance to taste an Artsakh specialty that is hardly found elsewhere in the country, recognized by the MICHELIN Guide^3,6 . Order a hot flatbread straight off the griddle with a mint lemonade, and you have a light, wholesome lunch within walking distance of Glendale Galleria^2,5 .