From the restaurant's website:
"Los Angeles' history echoes at Cole's, originator of the French dip, housed since 1908 in the hollow of the Pacific Electric building, once the nucleus of the Pacific Electric railway network. … Cole's, Los Angeles' oldest public house, evokes the spirit of saloons that dotted the west in the early 1900s. Original glass lighting, Penny tile floors, historic photos, and the welcoming 40-foot mahogany bar were preserved in the recent $1.6 million, yearlong restoration of the cherished LA landmark. ... A carving station and carving chef greet customers as they enter the dining room. The savory aroma of sliced-by-hand to-order French Dips au Jus, recall an era when personalized service reigned. Fresh slices of house-made seasonal pies are offered for dessert."
Full bar. Serving lunch and dinner daily. Late-night Fri–Sat.
Zagat 2011: 17 food rating (good to very good)
"The menu is small — hand-carved beef, lamb, pork and turkey — but the meat is top quality, roasted to a juicy turn. Add Swiss, cheddar, goat or blue cheese; don’t miss the aptly named house-made atomic mustard."
— Gayot
From the restaurant's website:
"Los Angeles' history echoes at Cole's, originator of the French dip, housed since 1908 in the hollow of the Pacific Electric building, once the nucleus of the Pacific Electric railway network. … Cole's, Los Angeles' oldest public house, evokes the spirit of saloons that dotted the west in the early 1900s. Original glass lighting, Penny tile floors, historic photos, and the welcoming 40-foot mahogany bar were preserved in the recent $1.6 million, yearlong restoration of the cherished LA landmark. ... A carving station and carving chef greet customers as they enter the dining room. The savory aroma of sliced-by-hand to-order French Dips au Jus, recall an era when personalized service reigned. Fresh slices of house-made seasonal pies are offered for dessert."
Full bar. Serving lunch and dinner daily. Late-night Fri–Sat.
Zagat 2011: 17 food rating (good to very good)
"The menu is small — hand-carved beef, lamb, pork and turkey — but the meat is top quality, roasted to a juicy turn. Add Swiss, cheddar, goat or blue cheese; don’t miss the aptly named house-made atomic mustard."
— Gayot