USC debuts first of three restaurants in nearby hotel
LOS ANGELES, Calif.—Trojan Hospitality recently opened a 3,500 square-foot full-service restaurant called McKay’s at the nearby Radisson hotel, the first of three planned eateries for the area. Located just across the street from the main campus, the restaurant is within walking distance of USC’s Galen Center, where the Trojans play basketball and volleyball and a few blocks from the Los Angeles Memorial Coliseum, where the Trojans play football. Named for former USC football coach John McKay, the restaurant aims to become a staple of pre-and-post game celebrations—not to mention a tasty anytime option—or students, faculty, staff and members of the community.
“It was a way of servicing the university’s needs as well as activating an underutilized space,” said Scott Shuttleworth, director of Trojan Hospitality. “We are very proud of paying homage to John McKay and his legacy with the restaurants theme and décor.”
The Radisson is owned by USC, but even though the school has a hotel management company, Shuttleworth said the decision was made to use his department’s in-house experience. The ongoing renovation and use of the hotel was a way for the department to provide additional services and dining options for the university population and our many visitors, Shuttleworth said.
“USC Hospitality consists of many individuals who come from the private sector and have run great hotels and restaurants,” Shuttleworth said. “With McKay’s, we are giving students a great option for off-campus dining and introducing another sit-down restaurant into a community that lacks a wide selection of full service restaurants. When all three restaurants are open it will completely change the dynamic of the Figueroa Blvd. corridor at USC’s busiest entrance.”
McKay’s creates a casual and warm atmosphere with stone accents and natural wood elements. McKay’s menu focuses on casual, contemporary American, which makes use of many local ingredients. Customers can watch the game on one of five flat screen TVs, while enjoying menu items such as a signature burger with toasted tomatoes and caramelized onions, toasted angel hair scampi, a Reuben with gruyere and sauerkraut and a truffle-honey glazed salmon. There is also a bar/lounge area that serves items like spinach and artichoke dip and quesadillas.
“We have outstanding culinary talent that love challenges,” Shuttleworth said. “We wanted this to be one of the best restaurants in Los Angeles.”