The northeast Los Angeles neighborhood of Hermon has largely remained under the radar. Located between Highland Park and South Pasadena, the quiet enclave is now home to one of the city’s most in-demand restaurants.
Hermon’s, from Last Word Hospitality, blends American cuisine with French and Italian influences, resulting in a menu that is both approachable and inventive. The kitchen is led by chef David “DK” Kolender, a fashion designer turned chef and the brother of chef Ari Kolender of Queen’s.
Hermon’s leans into a sense of nostalgic familiarity. Dark wood floors and furnishings contrast with light grey-blue walls lined with vintage paintings and photographs, while banquette seating surrounds a tiled bar. “I think that there's really this sense of warmth that you feel at Hermon’s. It’s cozy, but with the music we play, and the people we’ve hired, we’ve managed to create a vibe that’s also lively,” Kolender says. “I always want the place to feel like a house party, you know? Somewhere you just want to hang out, eat, drink, and have a great time.”
The menu balances classic dishes with more contemporary interpretations. Standouts include the fondue-topped burger and steak frites, while the signature two-sheet vongole anchors the entrée selection. Resembling a thin lasagna, the dish layers creamy textures with crispy guanciale and tender clams. “Another special dish for me is the zucchini and burrata salad,” Kolender says. “This was one of the first dishes I had in Marseilles, and it kind of just blew me away. It was wildly simple yet delicious, so I knew something like that needed to go on the menu.” Other highlights include loaded potato fritters and fried coconut tiger prawns.
The martini anchors the beverage program at Hermon’s, available with gin or vodka and finished with a classic twist or house-pickled onions and blue cheese olives. A $9 “tiny ‘tini” offers a smaller-format option. The program, developed by Eric Alperin, also includes cocktails such as a seasonal daiquiri and a yuzu margarita, alongside non-alcoholic options and wines by the glass.
Hermon’s early success reflects the continued growth of Last Word Hospitality’s presence in Los Angeles. “I think it's really cool to be a part of a neighborhood that a lot of LA locals have probably never heard of,” Kolender says. “We've had an incredible relationship with the neighborhood from day one, and now, there are at least three or four different people who’ve been in twice a week since we've opened. These are the people we want to take care of the most.”
