McKay’s, a new restaurant created by Scott Shuttleworth ’87, the director of USC Hospitality, and his in-house design team, has opened in the Radisson Hotel at 3540 S. Figueroa Blvd., across from the university. It is in the space previously occupied by Brandy’s restaurant, with an entrance just north of the main hotel building.
The restaurant is just steps from the Galen Center and a few blocks from the Memorial Coliseum, where USC head coach John McKay led Trojan football teams to great heights from 1960 to 1975.
The design team gutted the 3,500-square-foot space to create a handsome new bar and lounge area, main dining area and private dining room that can seat about 40. The lounge features light-colored natural wood elements, stone design accents and five flat-screen televisions. Walls throughout the restaurant areas and lounge are filled with framed photographs and quotes celebrating McKay.
“We are giving Trojans a great option for off-campus dining and introducing a sit-down restaurant to a community that lacks a wide selection of full-service restaurants,” said Shuttleworth, who joined USC in 2007 after two decades in the hospitality industry, including a key role in developing the Katsuya restaurants in Brentwood and Hollywood.
McKay’s is his debut project in a revamp of the Radisson’s dining facilities. In addition to developing a second restaurant for the hotel, he is working on a third eatery for the space formerly occupied by the Sizzler restaurant in the building immediately south of the Galen Center.
“When all three are open, it will change the dynamic of the Figueroa Corridor at USC’s busiest entrance,” he said.
J.K. McKay, the coach’s son who played on two of his late father’s national championship teams, said he is thrilled with the homage. “The only thing my dad liked more than a USC victory was celebrating that victory afterward,” he said. “It would make him very happy to see fans celebrating at a place that does such a great job of honoring his life and times at USC.”
The menu at McKay’s was created by chef Andrew Bice, who joined USC Hospitality in 2007 after working at acclaimed restaurants Aubergine in Newport Beach and Aqua in Dana Point, and at the Daniel Boulud Brasserie in Las Vegas.
The lunch menu includes a hearts of romaine salad with roasted garlic croutons and shaved Parmesan ($7); a signature burger with roasted tomatoes and caramelized onions ($11); and entr�es such as five-spice crusted prawns with curried slaw and Peruvian potato salad ($15).
Dinner features appetizers such as ahi tuna tartar ($12); pan-seared lobster-crab cakes ($12); roasted corn chowder with fresh crabmeat ($7); and house salad with spiced pecans, green apples and blue cheese ($8).
Entr�es include truffle-honey glazed salmon ($23); toasted angel hair scampi ($20); sake-braised beef short ribs ($25); and sugar spice-cured pork chops ($22).
McKay’s will be open for lunch from 11 a.m. to 3 p.m. and for dinner from 5:30 to 10 p.m. Monday through Thursday and until 11 p.m. on Friday and Saturday. The restaurant offers room service for guests staying at the Radisson. For private events and reservations, call (213) 743-4111.