Cole’s Restaurant Set to Reopen with New Leadership and Vision

Cole’s, a historic Los Angeles restaurant often linked to the invention of the French dip sandwich, appears poised for a revival. When it closed on March 29, many mourned the loss, including Jeremy Fall. Now, Fall leads the effort to breathe new life into the eatery.

Cole’s originated in 1908 as the Pacific Electric Buffet. Known for serving carved-meat sandwiches to Red Car commuters, it evolved into a lively bar drawing notable figures like Mickey Cohen and Charles Bukowski. Efforts to reopen began in August with Fall and former Mozza Restaurant Group’s Sean Maloney working quietly.

“I grew up downtown, so seeing the oldest restaurant close was really sad,” Fall said. He considered his decision to revive Cole’s carefully, ultimately feeling a strong pull to try.

The restaurant’s sale had been underway for over a year. Financial loss during the pandemic prompted the previous owner, Pouring With Heart, to announce its closure in July 2025. Public support allowed Cole’s to remain open until spring.

Currently, Fall and Maloney possess a temporary liquor license pending full approval to conclude escrow. They hope to reopen in mid- to late November, offering a revitalized menu intended to draw guests downtown.

Maloney envisions a setting akin to New York’s 4 Charles Prime Rib or L.A.’s Musso and Frank Grill. He aims for sustainability, ensuring Cole’s endures as a fixture in Los Angeles. This marks Maloney’s first venture as an owner, although he’s opened 11 other restaurants.

The revamped restaurant will feature French dips, cocktails, and the famous atomic mustard. A nod to its history, white tablecloths and pasta will join the menu. They have also made renovations, adding vintage tin ceiling tiles while preserving beloved elements like the plaques in the bathrooms.

The new head chef, Daniel Nguyen, formerly of Osteria Mozza, will lead the kitchen. While adding menu variety, the emphasis remains on excellent French dips, retaining a sense of tradition with modern touches.

Nguyen plans offerings like ravioli, prime rib frites, and a unique French dip made with dry-brined prime rib and a flavorful 24-hour au jus. Pastrami and a vegan option with mushroom and onion are in development, along with a custom sandwich roll from Clark Street Bread.

As for drinks, the menu will blend classic and innovative ideas, featuring an au jus-washed martini among other options. Plans for the Varnish space, a former cocktail bar, remain under wraps but intended for private use this year.

Cedd Moses, Cole’s previous shepherd, expressed hope for the future. Although his group’s restaurant ventures closed, his bars continue to thrive. He values the legacy and feels responsible for supporting Cole’s new chapter.

Fans demonstrated strong support leading up to the closure, showcasing a desire for Cole’s historical significance and iconic dishes. Moses emphasized the importance of choosing buyers dedicated to preserving the restaurant’s heritage.

Pending the conclusion of escrow, the community eagerly anticipates witnessing Cole’s renewed presence under Fall and Maloney’s leadership.