Hayworth

Alex Reznik grew up in Brooklyn, where food was never treated like a performance. It was family. It was loud dinners, smoked meat, fresh bread on the table, people arguing over seconds, and recipes that somehow tasted the same every single time because they actually meant something.

That stayed with him.

Long before the television shows, the restaurant groups, or the recognition, Alex learned that great food is personal. It comes from memory. From instinct. From caring enough to obsess over the details nobody sees. The best meals are not just cooked well — they make people feel something.

Brooklyn gave him that foundation.

Then Los Angeles changed the lens.

L.A. taught him refinement. Restraint. How to make bold food feel elegant without losing its soul. It sharpened his style and pushed him to think beyond the plate — the energy of the room, the music, the lighting, the cocktails, the way a guest feels the second they walk through the door. It taught him that hospitality is emotional.

Over the years, Alex built his career working in acclaimed restaurants — training at Lutèce in New York, cooking at the James Beard House, competing on Top Chef, and eventually beating Bobby Flay on Beat Bobby Flay. But even with all of that, the goal never really changed: make food people actually want to come back for.

Hayworth is the most personal version of that philosophy.

It is Brooklyn soul with Los Angeles polish, built for Henderson.

Not a copy of a Strip steakhouse. Not a concept created by committee. Hayworth was built from Alex's own point of view — the kind of restaurant he always wanted in his own neighborhood. A place with real energy, serious food, great cocktails, warm lighting, and a little romance to it.

The food reflects that. Steaks are hand-cut and cooked over post oak and charcoal. Filets are basted slowly in brown butter and herbs until they develop that deep crust and richness people remember days later. Burgers are treated with the same respect as ribeyes. Sauces are made to elevate, not cover. Every detail matters because every detail changes the experience.

That is the standard at Hayworth.

Chef Reznik never wanted the restaurant to feel overly precious or complicated. He wanted it to feel alive. Confident. Generous. The kind of place where locals can celebrate something big or just sit at the bar for a martini and a steak on a Tuesday night and still feel like they are somewhere special.

Because to him, restaurants are not just about food. They are about memory. About connection. About how a place makes you feel long after dinner is over.

That is what Hayworth was built to be.

A neighborhood steakhouse with Brooklyn roots, Los Angeles style, and enough heart behind it to make people come back again and again.

Chef Miloš Babić started in professional kitchens at fourteen, training across Serbia and Republika Srpska (Bosnia and Herzegovina) before earning his AAS in Culinary Arts Management at the College of Southern Nevada. His pastry blends classical European technique with a modern edge — clean chocolate work, layered textures, restraint over excess.

At Hayworth, Chef Babić leads the pastry program — built on a simple philosophy: respect the ingredient, waste nothing, build with purpose. Every trim, every shard, every dessert earns its place on the plate.

Before joining Hayworth, Chef Babić partnered with Chef Alex Reznik on SMKD BBQ — the live-fire concept that became one of Henderson's most-talked-about openings of 2025. The two now run both kitchens on the same standard: serious food, real hospitality, and a place locals are proud to call their own.