Cole's French Dip, a downtown Los Angeles institution for over a century, is preparing for an unexpected return this November, as Time Out Los Angeles reported. The restaurant, which closed its doors in March 2026, is set to reopen under new ownership led by hospitality entrepreneur Jeremy Fall and Sean Maloney, a former chief of hospitality officer for Mozza Restaurant Group. Its previous closure was attributed to financial difficulties stemming from post-pandemic losses, Hollywood strikes, and rising operating costs.
First established in 1908 as Cole’s Pacific Electric Buffet, the restaurant originally served passengers of the city’s Red Car streetcars. It has long claimed to be the inventor of the French dip sandwich, a title famously disputed by its historic rival, Philippe the Original. Over its more than a hundred years in business, Cole's developed a notable reputation, attracting a diverse array of patrons from figures like mobster Mickey Cohen to the poet Charles Bukowski.
Under the guidance of Fall and Maloney, the renewed Cole's aims to blend its established sense of comfortable nostalgia with a more contemporary, upscale feel. The new ownership has drawn creative inspiration from places like New York’s 4 Charles Prime Rib, the French bistro Pastis, and the classic Hollywood establishment Musso & Frank Grill.
The interior will see some changes, including the removal of old pool tables to make space for additional seating. New additions will include crisp white tablecloths and a piano. However, key historical elements will remain untouched. Patrons will still be able to sit in Mickey Cohen’s preferred booth or find Charles Bukowski’s memorial plaque in the restroom. The back area, previously home to The Varnish, is slated to host private dining events through the end of the year.
The kitchen, now under the direction of Executive Chef Daniel Nguyen, who has previously worked at Osteria Mozza and Lolo Wine Bar, is introducing a significant menu upgrade. The signature French dip sandwich will return, now featuring dry-brined prime rib, an au jus simmered for 24 hours, and custom rolls from Clark Street Bread. The menu will also expand to include pastrami and vegan variations of the French dip. Beyond the classic, new offerings will feature prime rib frites, fresh ravioli, salmon topped with trout roe, and even an au jus-infused martini.
This new chapter for Cole's is currently awaiting final sale completion and approval of its liquor license. The revival promises to honor its long-standing historic character while adapting to modern tastes, marking one of Los Angeles’s more surprising and celebrated restaurant reopenings in recent memory.
