Hermon's
Restaurant · Montecito Heights ·
Chops, crudo, handmade pasta, cheeseburgers, big martinis, fun
Chops, crudo, handmade pasta, cheeseburgers, big martinis, fun
"Just opened last week in the Hermon neighborhood of Northeast Los Angeles, Hermon’s is worth a visit for many reasons: to witness the vibrancy of the Hermon community that has really shown up for this opening; take in the festive design of the space; enjoy a tiny martini; and most of all, indulge in the loaded potato fritters. Four potato pave cubes arrive with a generous dollop of whipped cream cheese that cradles bacon and chives; the entire thing gets topped with a snowstorm of shaved Parmesan. Though deeply savory and rich, the fluffy consistency of the cream cheese and delicate layers of potato somehow don’t feel assaulting or heavy. I’d be delighted to return to a bar seat at Hermon’s and just order this with a tiny ‘tini to go with it." - Eater Staff
"Set in a former church banquet hall in Hermon, this New American, steakhouse-leaning neighborhood chophouse from Last Word Hospitality pairs a produce-forward California sensibility with classic grill-house comforts. Chef David “DK” Kolender (ex-Dudley Market and Tartine) leads a menu that reframes favorites—scallop crudo on crushed sun-dried tomatoes, tuna carpaccio with chile oil, steak tartare with salsa macha, fried coconut tiger prawns in sweet chile ’nduja sauce, and bacon-and-cheese potato fritters—alongside salads like a miso-mustard greens and citrus panzanella with ’nduja croutons. Mains range from mushrooms bourguignon over brown-butter polenta and whole grilled branzino with toum and lemon to the Ode to Chez cheeseburger (a thick-cut patty with soubise fondue, Bordelaise onions, and Dijon on a sesame-dotted milk bun), steak frites with au poivre, and a 30-ounce grilled rib-eye with chermoula and steak sauce; pastas include a two-sheet lasagna vongole and a ragu Bolognese topped with whipped ricotta, with lemon baked Alaska and skillet cookies for dessert. The bar, by Eric Alperin and Angus McShane, organizes cocktails into “Before the Meal,” “Ice Cold,” and “Martinis,” spanning vermouth on the rocks and a foamy Garibaldi to a $9 Tiny ’Tini, the Hermon’s Classic with smoky or blue cheese olives, and the Chef’s 50/50 served on a block of ice, plus a yuzu margarita, daiquiri, and espresso martini; Evelyn Goreshnik’s wine list pulls from California, Oregon, Italy, and France with glasses starting at $14. Holly Fox’s design—with Wick Architecture—preserves Art Deco bones and Craftsman character via upholstered booths, warm wood floors, exposed beams, and a brown-tiled U-shaped bar that looks into the kitchen, giving the 89-seat room a collected, neighborhood feel; the restaurant opens December 3 and operates 5–10 p.m., Wednesday through Sunday, with reservations on Resy." - Rebecca Roland
"Housed in a former church banquet hall in Hermon and opened by Last Word Hospitality, this 89-seat chophouse features an all-booth dining room, a U-shaped bar, and eclectic vintage artwork, with shareable starters like coconut shrimp and loaded potato fritters, housemade pastas, a burger with green peppercorn sauce and cheddar soubise, and Josper-coal-fired larger plates such as whole grilled trout with blistered cherry tomato, preserved lemon oil, and toum, or T-bone steaks with chermoula." - ByKate Kassin
"An 89-seat American and bar-food spot from Last Word Hospitality with chef DK Kolender, this Hermon restaurant takes over a former church banquet hall with booth seating and a U-shaped bar, antique light fixtures, and hickory floors, while the menu hits comfort notes like coconut shrimp, loaded potato fritters, house-made pastas, coal-fired meat and fish, and the Ode to Chez Burger with peppercorn sauce and cheddar soubise." - Rebecca Roland
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