• Pamela Froman

The Landings Restaurant

If you are looking for amazing California cuisine then look no farther than The Landings Restaurant. Located within the Airtel Plaza Hotel adjacent to the Van Nuys Airport, this hidden gem combines American comfort food with French flavors and fresh seasonal ingredients.

You can thank Executive Chef Desi Szonntagh for the amazing items that have found a home on the Landings menu. Prior to joining the Airtel Plaza Hotel, Szonntagh was the Executive Chef of Le Merigot Hotel in Santa Monica and Executive Sous Chef at Hotel Bel-Air, earning accolades in the pages of Saveur and Los Angeles magazine. Other high-profile kitchen credits include Shutters on the Beach in Santa Monica and La Boheme and Le Cirque in New York City. In addition to his extensive experience in these renowned restaurants, he was a featured chef at the James Beard House.

The atmosphere at the Landings is simple and elegant, with dark wood tables and exposed beams. There is also a beautiful outside patio for patrons who wish to eat outdoors and gain a view of the pool and the charter jets which arrive and depart from the world-famous Van Nuys Airport.

“California Cuisine is a combination of classic French and Italian styles with Pacific Rim influences along with California-sourced ingredients,” says Chef Szonntagh. “At Landings, we believe in truly fine dining.”

The food on The Landings menu is varied, delicious and sophisticated. For more fun for foodies, the hotel also features The Clipper Lounge and Clipper Cafe and full-service catering. If you are planning to stay the night, there are amenities in your room like trail mix and chocolate covered strawberries.

Start your meal off at The Landings with their delicious crab-cake appetizer, which comes garnished with fresh vegetables along with a generous helping of their unique tartar sauce. Or perhaps the Portobello Mushroom Fries that are panko crusted and arrive with a side of ranch dressing is more your style.

For seafood lovers, Chef Szonntagh recommends the Wild Sea Bass or the Scottish Salmon, which is accompanied by dill citrus sauce and veggies. If red meat is more your thing, then the Filet Mignon, featuring whiskey peppercorn sauce, seasonal veggies, mashed potatoes is a delicious choice. The scrumptious Half Roasted Chicken comes with caramelized broccoli, mushrooms, and mashed potatoes. And the Yellow Thai Curry with diced chicken, bok choy, bell pepper, carrot, peanuts in a coconut curry broth is a spicy food fan's dream. As well, you can try the indulgent pizza, which is made from scratch every day.

And don't forget dessert! The Peach Pie al la mode is to die for, as is the New York Cheesecake with strawberries. There are also tasty temptations like Vanilla Bean Crème Brûlée and Carrot Cake.

“The menu is a crowd-pleaser,” says Chef Szonntagh. “We like to do simple comfort food with a surprise in there to make it different.”

The Landings Restaurant is open daily for breakfast and weekdays for lunch. In addition, The Landings' lunch and dinner menus are available in The Clipper Lounge and Clipper Cafe. Let your meal take flight!

For more information on The Airtel Hotel and The Landings restaurant, log onto

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