Not strictly a food dish, but the most famous item on the menu. Stirred, not shaken, and served with a small glass decanter on ice containing the 'sidecar'—the remainder of the drink that didn't fit in the glass.
Tips from diners
The sidecar is the key. It keeps your second half ice-cold while you sip the first.
These are thinner than a traditional American pancake but thicker than a crepe. They have a slightly tangy flavor and a remarkably soft texture that makes them a legendary Hollywood breakfast-for-dinner option.
Tips from diners
They're served all day, so don't hesitate to order them as a side for the table.
This dish is so famous it's only served on Thursdays. It features tender chunks of chicken and vegetables in a creamy gravy, topped with a puff pastry that regulars wait all week for.
Tips from diners
Get here early on Thursdays if you want this; they frequently run out by mid-evening.
A Musso's classic since the early days. These small, flat fish are found only on the Pacific coast and are prepared here with a simple, refined butter sauce that highlights their natural sweetness.
Tips from diners
These are a rare find on modern menus. They are light but very satisfying.
The steaks here are cooked on a vintage mesquite broiler that has been seasoned for decades. The result is a clean, smoky flavor and a perfect char that modern infrared broilers can't replicate.
Tips from diners
Ask for the sourdough bread on the side to soak up the juices from the plate.
Established in 1919, Musso & Frank is Hollywood's oldest restaurant. It was a favorite haunt for writers like Fitzgerald and Faulkner and remains a living museum of old-school Los Angeles glamour.
Ask for a booth in the 'New Room' (built in 1934) if you want the classic red leather vibe, or sit at the counter to watch the grill masters work.
There is a dedicated parking lot directly behind the restaurant—a rarity in this part of Hollywood.
Book a later table on a weekend if you're hoping for a celebrity sighting; it's still a favorite low-key spot for industry veterans.
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