Silver Lake welcomes a new dining experience this Monday, September 14, with the opening of Sous Sous inside the Hotel Lucile. The restaurant comes from the team behind De La Nonna and is poised to offer a menu that blends French cuisine with Southern influences, all while maintaining a commitment to California’s local produce.
Casetta Hotels brought in De La Nonna’s chef Patrick Costa and operations and beverage director Lee Zaremba to shape the vision for Sous Sous. The restaurant is housed within a refurbished chapel that originally opened as Bethany Presbyterian Church in 1931. Casetta Hotels spent six years renovating the building on the corner of Lucile Avenue and Griffith Park Boulevard, restoring original stained-glass windows and arches. Venice’s Electric Bowery designed the room, incorporating antiques that reflect Silver Lake’s character and jeweled tones throughout.
For the menu, Chef Costa has developed a selection that includes Espelette pepper–seasoned oysters, a nod to the French Basque region, served with a seasonal mignonette. Other offerings include bluefin tuna crudo, prawns with Espelette-herb butter, roasted salmon, and a bouillabaisse for two. Southern accents appear in crisp hush puppies served with honey butter and serrano chile. The eight-ounce Le Burg provides a bistro burger with caramelized onions, cheddar, and Dijonnaise on a toasted potato bun.
Costa's kitchen sources heavily from local farmers markets, transforming seasonal hauls into dishes like roasted carrots with a pomegranate glaze, sunchoke risotto, and a Mediterranean-influenced chopped salad. A zucchini carpaccio with burrata, pistou, and anchovy also features. For main courses, a classic roasted and grilled chicken is served with a three-day-reduced chicken jus and plenty of lemon. "The menu has refreshing elements to it," Costa noted. "Having that light spirit with lemon, herbs, olive oil really helps in a coastal region."
At the bar, designed to resemble a church organ with a high, centered arch, Lee Zaremba’s cocktail program delves into the French and Southern themes. Inventive drinks include a fried green tomato tequila cocktail with an Old Bay rim, and a New Orleans-inspired espresso martini made with mezcal and chicory. Zaremba also offers a fresh take on the Sazerac, infusing rye with toasted coconut. The curated wine list is largely French, featuring small producers, and is expected to evolve over time.
Beyond the menu, Sous Sous aims to integrate with the local community. The Casetta team, along with Costa and Zaremba, prioritized incorporating neighborhood touches, such as artwork by local artists and a partnership with Los Feliz’s Skylight Books. The kitchen also benefits from herbs grown on Hotel Lucile’s rooftop garden.
This project represents a shift for Costa and Zaremba. Their partnership with Casetta Hotels began in 2025 for a second De La Nonna location in Big Bear. With the recent closure of De La Nonna’s adjacent bar, Let’s Go Disco, the duo is focusing more on projects like Sous Sous, stepping away from nightlife to highlight their fine dining backgrounds. As Zaremba put it, "We get to expand people’s expectations of us. This is passion and joy, not a bad job to have."
Sous Sous will be open Sunday through Thursday from 5 p.m. to 9 p.m., and Friday and Saturday until 10 p.m. It is located at 1629 Griffith Park Boulevard, Silver Lake, CA, 90026, with tables bookable through Resy.
