A New Wave of Restaurants on Two Los Feliz Streets
In its report on Los Feliz's restaurant openings, SFGATE quoted Jeff Vance, the chef behind Old Gold Tomato Pies on Hollywood Boulevard: "We wanted the people who live and work here to be our first customers." He is talking about why he didn't throw a launch party. He opened his slice shop quietly and let the neighborhood notice on its own. It worked. Regulars started showing up with their kids before any food writer had filed a word about the place.
Old Gold's quiet opening is one example in Los Feliz's current run of new restaurants. It's easy to call this a boom and move on. The more useful thing to notice is the distinct mix of businesses appearing on these two streets.
Start with the numbers on the doors. Old Gold Tomato Pies sits at 4681 Hollywood Boulevard. Kettl Tea, the Japanese tea bar with a four-seat tasting counter, is at 4677. Boichik Bagels, the Bay Area import known for dense, chewy rounds, is at 4655. Three storefronts, one short stretch of boulevard, all serving food you can eat standing up or carry out the door.
This stretch didn't appear all at once. Sara Kramer opened Kismet with Sarah Hymanson on Hollywood Boulevard back in 2017, followed by the more casual Kismet Rotisserie next door in 2020. Kramer has watched the block fill in since then, and she isn't guarding her territory. As SFGATE reported, "The more the merrier, in my opinion," she says. "I like having more neighbors and new imports like Kettl. It's nice to feel like there's a little bit of new energy."
Vance's own timeline on the same boulevard tells a slower story than the current headlines suggest. He ran Old Gold as a pop-up during the pandemic and locked down his brick-and-mortar space on Hollywood Boulevard back in 2022. The pizzeria itself didn't open until October 2025, three years after he secured the lease. That gap is not a business struggling to launch. It's a chef who already had a location and still waited for the right version of the idea before turning on the ovens.
Walk a few minutes north to Hillhurst Avenue and you find a different flavor of new business, one built for the reservation book rather than the walk-in counter. Wilde's, the British-leaning spot from longtime friends Tatiana Ettensberger and Natasha Price, opened in late October 2025 and has since become one of the harder tables to book in the city. Vandell, the cocktail bar from Park Hospitality partners Michael Francesconi and Matthew Glaser with bartenders Vay Su and Shawn Lickliter, opened in early December 2025 to lines that are still forming months later.
The owners describe different reasons for choosing Hillhurst. Ettensberger and Price, who both grew up in Los Angeles, were drawn to the street's walkability and its neighborhood feel over a flashier commercial corridor elsewhere in the city. Glaser puts it more bluntly in Resy: "I'm surprised it took this long. When you look at the geographic center of LA, Los Feliz is very central within that." Francesconi had already lived in Los Feliz for four years before he and Glaser decided to open there, the same team behind Donna's and Lowboy in Echo Park.
Vandell's space carries its own small history. It previously housed Nossa Caipirinha Bar, which closed at the end of 2024. The offer to take over that lease came unexpectedly, and Francesconi and Glaser have said Los Feliz had already been their top choice before the opportunity showed up.
Put these five openings side by side and their different stories come into focus. Vance waited three years between signing his lease and opening his doors. Wilde's became what one write-up called a media darling only after it opened quietly, not before. Vandell's founders had already been Los Feliz residents and regulars for years before they ever put their name on a lease there.
Rather than one shared playbook, the openings reflect a range of ties to place, from a first-customer focus to founders who already called Los Feliz home.
None of this is new behavior for Los Feliz, it's a continuation of how the neighborhood's food scene has always worked. The Dresden has been pouring drinks since 1954. Ye Rustic Inn has been serving pub food since 1971. Little Dom's has been plating chicken parm since 2008. Messhall Kitchen and All Time built their own followings the same slow way, becoming fixtures rather than moments.
The current wave of openings is aiming for the same outcome as those older rooms, permanence built one regular at a time, not a single loud debut. Wilde's owners have said their hope is that the restaurant becomes the kind of institution the Dresden and Little Dom's already are. That is a specific, stated goal, not an assumption about the neighborhood's mood.
If you're deciding where to eat around here in the next few weeks, the split between the two streets matters practically, not just as a story. Wilde's remains one of the tougher reservations in the city, so plan ahead if you want a table. Vandell runs largely on walk-ins, with a waitlist for the busier hours, and the team encourages people to wander the block while they wait rather than stand at the door.
Hollywood Boulevard runs on a different rhythm. Old Gold serves fast, casual slices to people heading to a movie at the Vista or ducking into the bookstore around the corner. Kettl's tasting counter seats only four people at a time, so the experience there is closer to a reservation even without a formal booking system. Boichik operates as a straightforward bagel counter, open mornings only.
Los Feliz's restaurant boom didn't happen because one street got hot. It took shape across two streets through businesses with distinct histories and reasons for being there, rather than one shared opening playbook.
If you're the kind of person who notices these details about a place before you ever think about buying into it, that instinct is exactly what makes a neighborhood worth knowing well. Backbeat Homes spends as much time walking these streets as writing about them, and we're always glad to talk Los Feliz with anyone curious about it, whether or not real estate is anywhere on your mind yet.
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