The Edmon

The Edmon is a modern American restaurant set in the beautiful 1927 Art Deco marvel, the Hollywood Historic Hotel. Just a stone’s throw away from Paramount Studios, this fine dining experience compliments charming old world ambiance with an innovative dinner menu, a vast selection of wines and spirits, and live music into the later hours of the night.

We are open Monday - Thursday 5pm - 12am and Friday and Saturday 6pm - 1am

I'd like a table
for 2 people at 7:00 PM
on Tue 20 Sep

Our Story


What makes The Edmon so unique?

Our Story

What makes The Edmon so unique?

As you may have already noticed, The Edmon resides inside the Hollywood Historic Hotel. Built in 1927 by S. Charles Lee, the National Landmark captures the beauty of a bygone era. At the time and close proximity to The Paramount Film Studios, it was home to talented stars of Silent Films. During the ‘70’s, storefront renters Edmon’s Unique Furniture and Stone Gallery began restoring the hotel to its former glory, since Edmon Simonian was a fourth generation woodworker. He was highly skilled with a precious gift for crafting, carving, and designing intricate pieces of wood. His one storefront location would eventually expand over the entire block. And roughly 20 years later, Simonian bought the building to fulfill his dream of restoring the entire hotel, down to the original red brick exterior.

The luxuriant texture and style of the hotel was created by architect S. Charles Lee. He is recognized as one of the most prolific motion picture theatre designers of the West Coast and drafted the Hollywood Historic Hotel when he was just 28. Lee’s portfolio spans over 400 theaters throughout California and Mexico. His other local bests include the Bruin Theatre (1937) and the Academy Theatre (1939). Today, Simonian continues to carry on Lee’s craftsmanship, this time into the culinary world with the launch of The Edmon. Original charm. Friendly atmosphere. And great company.

Events


Live Music Schedule Coming Soon

Events

Live Music Schedule

Shaherah White, September 18, 2017, 7pm

Music is a part of Shaherah White's DNA. Her lineage encompasses singers, musicians, and creative personalities. Most notably recognized are her parents: Glodean White and the legendary Barry White, adored for his irresistible baritone voice. With a unique modern twist, the sweet and soulful sounds of Shaherah White are captivating audiences across Los Angeles.

Meet Our Team

  • Shaun landed behind a brand new bar—320 Main. Within a few years he was assistant general manager and eventually grew the restaurant into one of the country’s ten best, according to Tales of the Cocktail. Now firmly established within the hospitality arena, Shaun began consulting, educating owners on how to improve upon the guest experience.

    From L.A.’s high-end restaurant in The Parish to Southeast Asia’s Ellipsis, Shaun was gaining global recognition. He’s even been to Mexico consulting with top design hotel conglomerates. Today he’s here running The Edmon— bringing his innovative eating experience to all whom walk through our doors.

    Shaun Cole, General Manager

    As soon as Shaun turned twenty-one, he hopped into the hospitality industry and began serving drinks. After perfecting his skills on making Black and Tan’s, he traveled the world and went on to become a teacher. He soon realized that the rewards of running a world class restaurant would become his destiny.

  • The bartender represents the Edmon bar, and in a small way he also represents Hollywood. So when the doors open, it all just starts to flow. You can see our bartender’s spin and find out a lot about his cocktail knowledge through the simple choices he makes for literally the oldest cocktail in the book. Hollywood style. Welcome to the Edmon.

    Great bartenders are born, not made.

    A well-balanced cocktail in your hand is usually the first sign that you’re at a quality bar. But behind all those perfectly shaken pisco sours and imaginative Serrano-pineapple syrups are the bartenders—and a truly good one knows that the art of working behind the stick involves so much more than flashy technique and an encyclopedic knowledge of recipes.