From its dark wood, red leather booths and traditionally red-jacketed waiters, Musso & Frank's can look like a preserved Hollywood set. It is actually a working restaurant, open for dinner on six evenings, with a current menu that still gives equal attention to filet mignon, lamb kidneys, martinis and flannel cakes. The address is 6667 Hollywood Blvd., but the first opening announcement placed the restaurant next door at 6669 in 1919. That small shift says something about the place: the history is real, but it has been carried forward through practical changes. The rooms, rather than the date alone, explain why dinner here still feels distinct.
The split Sunday-to-Saturday hours and the choice between two historic rooms make this less straightforward than a pin and a reservation link suggest. Ask Karpo now which room to request, when to book and what to order from the current menu.
The address is newer than the restaurant
Frank Toulet opened the restaurant in 1919, then partnered with Oregon restaurateur Joseph Musso. French chef Jean Rue created the foundational menu, giving the kitchen its early structure before the dining room became part of Hollywood's longer story. The original opening announcement put Toulet's restaurant at 6669 Hollywood Blvd. The business later moved next door to 6667, the address used now. It is a useful distinction when old references and current reservations appear to disagree: both numbers belong to the restaurant's history, but only one is the present address.
The ownership story continued through another change in 1927, when John Mosso purchased the restaurant with Joseph Carissimi. It is now owned and operated by Mosso's descendants. That continuity does not mean the menu has been frozen. The restaurant remains open, takes reservations and runs daily features, while preserving dishes and methods that have stayed recognisable across generations. The result is less a historical display than a dinner service with an unusually long memory, where the past is most visible in the room and on a handful of established orders.
The New Room keeps the old bar in circulation
The original Back Room opened in 1934. When its lease expired, the original bar, light fixtures and furniture were moved into the New Room in 1955. Request that room if the bar's physical history matters more than the arrangement around the grill. The Old Room has open-grill counter seating, which gives the meal a different centre of gravity. Neither choice is a neutral table assignment; the room determines whether the evening is organised around inherited furniture or the visible work of the kitchen.
Across the dining rooms, the visual language is consistent: dark wood, red leather booths and waiters traditionally dressed in red jackets. The booths are the obvious choice for a slower, more settled dinner, while the grill counter suits anyone who prefers a closer view of the cooking. A first visit benefits from making the request at booking rather than treating the seating as something to sort out on arrival. The New Room is also the place to ask for if the relocated 1934 bar is the reason for coming.
The menu keeps its old habits without abandoning dinner
The house martini is stirred, not shaken, and the remaining drink arrives in a small decanter over crushed ice. The initial glass is not the full pour, so drinking it quickly and assuming the service is finished misses the point. This is a small ritual, but a practical one: order it with enough time to let the second serving remain cold, rather than treating the decanter as decoration. The service belongs to the restaurant's established rhythm and is one of the clearest ways to understand its approach.
Flannel cakes trace back to the early 1920s and Jean Rue's menu, and they remain on the current list. They cost $13 with syrup, or $15 with whipped cream and strawberries or with yogurt, banana and strawberries. They make sense as a final course, but the price and format also make them a reasonable order for anyone who wants the restaurant's older register without committing to a large steak dinner. The menu's history is therefore not confined to the archive; it is still available in a plainly priced dish.
For a conventional main course, the menu lists an 8-ounce filet mignon at $59, a 12-ounce filet mignon at $67 and grenadine of beef with béarnaise at $51. Grilled lamb kidneys with bacon cost $30 and are identified as Charlie Chaplin's favourite. Daily features shift by day: homemade chicken pot pie on Thursdays, bouillabaisse Marseillaise on Fridays, braised short ribs on Saturdays and duck confit on Sundays. Executive chef J.P. Amateau is only the third person to hold that position in the restaurant's history. The April 2026 wine list displays a Best of Award of Excellence for 2025.
Use the calendar and the room request to your advantage
Booking lead time depends on the night. Tuesdays through Thursdays can be bookable a couple of days ahead, while other dates can require weeks in advance. That makes an early-week dinner the more flexible option when the room matters but the date does not. For a Friday, Saturday or Sunday booking, decide first whether the New Room or Old Room is the priority, then request it rather than accepting whichever table appears. The distinction is especially useful for a first visit because the historic bar and open-grill counter are in different rooms.
The opening split also shapes the evening. Tuesday through Saturday service runs from 5:00pm to 11:00pm, while Sunday runs from 4:00pm to 10:00pm; no Monday hours are listed. Arrive with the dinner's pace in mind, particularly if ordering the martini service or one of the longer daily features. Validated parking is available at the rear. By transit, the nearest Metro access is Highland station, followed by a walk of roughly three blocks east along the north side of Hollywood Boulevard.
Practical notes
Musso & Frank's is at 6667 Hollywood Blvd., Hollywood, CA 90028. Current listed hours are Tuesday-Saturday 5:00pm-11:00pm and Sunday 4:00pm-10:00pm; no Monday hours are listed. Book a couple of days ahead for a Tuesday through Thursday when possible, and allow weeks for other dates if a particular room matters. Request the New Room for the historic bar moved from the 1934 Back Room, or the Old Room for open-grill counter seating. The martini is stirred and comes with the remaining drink in a decanter over crushed ice. Key prices include flannel cakes at $13 or $15, filet mignon at $59 or $67, grenadine of beef at $51 and lamb kidneys at $30. Validated parking is at the rear. Highland station is about three blocks east along Hollywood Boulevard. The restaurant opened in 1919 at 6669 before moving next door to 6667.
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Sources consulted: mussoandfrank.com · mussoandfrank.com · mussoandfrank.com · mussoandfrank.com · discoverlosangeles.com
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Ask Karpo first
The detail that is hardest to get right from a map pin is the combination of two addresses in the history and a split weekly schedule at the current 6667 Hollywood Blvd. Ask Karpo which room to request, how far ahead to book for your night, and which daily feature or established order suits the visit, plus what else nearby is worth the walk.
