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Just months after bidding what appeared to be a final farewell to downtown L.A., Cole’s French Dip is staging a dramatic comeback. The 118-year-old culinary institution shuttered its doors in March 2026 under the weight of post-pandemic financial losses, Hollywood strikes and soaring operating costs. In a shocking turn of events, as reported by the Los Angeles Times, the historic landmark is slated to reopen as early as mid-to-late November, courtesy of hospitality entrepreneur Jeremy Fall and former Mozza Restaurant Group chief of hospitality officer Sean Maloney.
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Originally opened in 1908 as Cole’s Pacific Electric Buffet to serve passengers on the city’s Red Car streetcars, the venue has long claimed to be the originator of the French dip sandwich—a title it famously debates with rival Philippe the Original. In its century-plus run, Cole's earned a legendary reputation, drawing famous patrons ranging from mobster Mickey Cohen to iconic poet Charles Bukowski.
Under Fall and Maloney’s leadership, Cole's will maintain its comfortable nostalgia while undergoing a sleek, upscale transformation. Drawing creative inspiration from New York’s 4 Charles Prime Rib, French bistro Pastis and Hollywood classic Musso & Frank Grill, the venue is adding a little fine-dining polish to its dive-bar grit.
The interior refresh includes the removal of the old pool tables to accommodate extra seating, plus the addition of crisp white tablecloths and a piano. Core historical details will remain untouched: You can still sit in Mickey Cohen’s favored booth or spot Bukowski’s memorial plaque in the restroom. Meanwhile, the back space formerly occupied by The Varnish will host private dining events through the end of the year.
The kitchen, led by Executive Chef Daniel Nguyen (Osteria Mozza, Lolo Wine Bar), is giving the classic menu a significant upgrade. The signature French dip returns with dry-brined prime rib, a 24-hour simmered au jus, custom Clark Street Bread rolls plus pastrami and vegan variations. The new lineup will also include prime rib frites, fresh ravioli, salmon topped with trout roe and an au jus-infused martini.
Pending final sale completion and liquor license approval, Cole’s new chapter promises to preserve its rich historic character while adapting to modern tastes—giving Los Angeles one of its most unexpected and celebrated restaurant comebacks in recent memory.