Los Angeles Hyatt dual-brand opens two restaurants

Los Angeles-based Greenleaf Kitchen & Cocktails has debuted two new dining concepts at the newly opened, midcentury-inspired Hyatt Place LAX / Century Blvd and Hyatt House LAX / Century Blvd. The new restaurants aim to bring chef-driven, locally inspired dining experiences to the Los Angeles airport market.

Related: Prism opens dual-brand Hyatt by LAX

Developer Aaron Schock oversaw the conversion of the 1967 building and opted to incorporate elements of the city into the project. Shock contacted restauranteur Jonathan Rollo of Greenleaf to create dining concepts for the property. Helmed by Greenleaf Executive Chef David Blake Clevenger, Greenleaf has launched its signature restaurant on the hotels’ ground floor and its first upscale dining concept, ShoresLAX, on the rooftop terrace.


Located poolside on the hotels’ 15th floor rooftop, with views from the airport runways to downtown L.A., ShoresLAX serves fare that reflects Southern California and the melting pot of cultures in the area. Signature dishes include seasonal street tacos and grilled fish tacos with mahi-mahi, avocado, mango salsa and chipotle crema; chicken with figs, pistachios, apricots, heirloom root vegetables, quinoa and Greek yogurt; grilled N.Y. strip steak with avocado salad and garlic fries; and short rib with butternut squash and farro risotto. Locally inspired cocktails include the Playa del Penicillin with scotch, ginger, honey, lemon and vanilla bean; the El Matarita with tequila, lime and cucumber; and the On Malibu Thyme with rum, thyme, lemon and fig preserves. The restaurant is open for happy hour and dinner, with weekend brunch slated to launch in the coming months.

Greenleaf Kitchen & Cocktails

In addition to ShoresLAX, the restaurant group has opened its signature concept, Greenleaf Kitchen & Cocktails, on the ground floor of the hotels with an indoor/outdoor dining space. Specials include the LA LA Bowl with organic quinoa, balsamic vinaigrette, avocado, black beans, tomatoes, corn, kale, vegan ranch and vegan nacho aioli; almond-crusted paleo chicken fingers with avocado pesto and nacho aioli; spicy avocado vegan burger with vegan tomato cayenne chao cheese, avocado, tomato, arugula, garlic aioli and pickled jalapeños; and the antioxidant salad with grapes, celery, walnuts, berries, apples, mint, cucumber and pomegranate vinaigrette.