Cole’s, a historic Los Angeles restaurant known as a possible originator of the French dip sandwich, is set to reopen under new ownership later this year after closing its doors in March. The establishment first opened in 1908 as Cole’s Pacific Electric Buffet and has served as a downtown landmark, frequented by notable figures including gangster Mickey Cohen and poet Charles Bukowski.
Chef and hospitality entrepreneur Jeremy Fall, who grew up near the restaurant, is leading the effort to revive Cole’s alongside Sean Maloney, former chief hospitality officer of Mozza Restaurant Group. The sale and transition have been in progress for over a year, following the announcement by Pouring With Heart hospitality group that Cole’s would close due to financial difficulties stemming from the COVID-19 pandemic, labor challenges, and strikes within the entertainment industry. Although the restaurant’s closure was initially set for mid-2025, community support delayed the final shutdown until early 2026.
Fall described the decision to pursue reopening the restaurant as a combination of personal connection and opportunity after Pouring With Heart reached out. Both Fall and Maloney currently hold a temporary liquor license and hope to complete escrow and reopen Cole’s by mid to late November.
The new ownership team aims to preserve Cole’s historic character while modernizing the menu to ensure sustainability. Alongside the signature French dip and classic cocktails—with a slight update to the restaurant’s famed atomic mustard recipe—dining offerings will expand to include white tablecloth service and new items such as fresh ravioli, prime rib frites, and salmon with trout roe. Daniel Nguyen, formerly of Osteria Mozza and Lolo Wine Bar, has been named head chef and will lead this culinary refresh.
Efforts to retain the vintage ambiance are evident in recent renovations, which include installing original-style tin ceiling tiles, removing pool tables to increase seating capacity, and adding a piano. The restaurant will maintain iconic elements such as the historic plaques in the restrooms, including one referencing Bukowski, and the booth once occupied by Mickey Cohen.
A new custom sandwich roll is in development with Clark Street Bread, aiming to blend traditional French dip bread with regional influences such as the New Orleans-style po’ boy. Jesse Furman, culinary director at Clark Street Bread, emphasized the balancing act of honoring Cole’s legacy while introducing fresh elements.
The beverage program will focus largely on classic cocktails with some new innovations, including an au jus–washed martini. Though plans for the former Varnish cocktail bar space behind the dining room remain undisclosed, it will be available for private dining through the end of the year.
Pouring With Heart’s former owner, Cedd Moses, who managed Cole’s for 18 years, has expressed satisfaction with the new owners’ dedication to preserving the restaurant’s legacy. He noted the strong community response to the closure and remains optimistic about the neighborhood and Cole’s future, highlighting the importance of finding buyers with personal ties to the establishment. Moses continues to support the transition and plans to remain involved to help maintain the restaurant’s presence downtown.
As the reopening approaches, Fall and Maloney are focused on revitalizing Cole’s as a mainstay in Los Angeles dining, honoring its heritage while adapting to contemporary tastes and market demands.