Stained glass overhead. The sharp perfume of blackening spices cutting through a room that began its life in 1931 as a house of worship — and has since served as a theater, an antique market, and now, a dinner destination. Sous Sous opened September 14, 2026, inside Hotel Lucile, a 25-room boutique hotel carved from the bones of the 1931 Bethany Presbyterian Church at 1629 Griffith Park Boulevard in Silver Lake. The building has cycled through identities for nearly a century. Now it’s trying to solve your Thursday night dinner problem, and doing it surprisingly well.
Where Marseille Meets New Orleans – Inside a Silver Lake Sanctuary
Two coastal culinary traditions share a plate — and a pew — at Silver Lake’s most architecturally striking new restaurant.
Chef Patrick Costa, formerly of De La Nonna, has described Sous Sous as a meeting point between two coastal culinary cultures connected by port-city traditions: southern France and the American South. Marseille, Nice, Charleston, New Orleans — places where seafood, spice, and cultural collision produced something distinct. The menu reflects that thesis without overexplaining it. Oysters arrive with Espelette pepper and seasonal mignonette. Hamachi crudo comes paired with Virginia peanuts and chile. Bouillabaisse for two anchors the French side. Operations and beverage director Lee Zaremba rounds out the team. This reads less like a marketing concept and more like an actual point of view.
The Details You Need Before You Go
Hours, reservations, and what to order — the practical essentials before you book.
- Address: 1629 Griffith Park Boulevard, Silver Lake, Los Angeles 90026
- Hours: Sunday–Thursday, 5–9 p.m.; Friday–Saturday, 5–10 p.m. (confirm before visiting, as hours may change)
- Reservations: via Resy at soussous.la
- Setting: Former 1931 Bethany Presbyterian Church sanctuary; seating for 119
- Menu highlights: polenta-crusted blackened rainbow trout, brick chicken, sunchoke risotto, zucchini carpaccio with burrata and pistou (menu items subject to seasonal change)
The Unlikely Star on the Plate
A rainbow trout — not the bouillabaisse, not the dramatic room — may be the dish that best explains what Sous Sous is trying to do.
The polenta-crusted blackened rainbow trout has no business being this interesting, and yet here it is. Toasted polenta grains reportedly build a crust that delivers crunch, nuttiness, and a faint sweetness. Blackening spices push heat and smoke through the fish. Then beurre blanc, lemon, herb oil, and Cajun oil finish the plate — France and Louisiana negotiating a settlement in a single dish. It’s the preparation that quietly encapsulates the restaurant’s entire identity. Not the bouillabaisse. Not the room. The trout.
Costa has described the concept, per early coverage in the Los Angeles Times, as a meeting point between two culinary cultures connected by coastlines and port-city traditions. That abstraction lands most concretely in this dish.
A Room That Earns the Drama
The 1,500-square-foot former sanctuary — with soaring ceilings, original timber details, and stained glass — functions less as backdrop and more as the point.
Soaring ceilings. Original timber details. Stained glass filtering Silver Lake light. A stage built for performances. The sanctuary seats 119 inside 1,500 square feet of repurposed sacred space, which sounds like a backdrop until you’re sitting in it. A room designed for communal gathering in 1931 is doing exactly that again — now through dinner, drinks, and the occasional performance rather than Sunday services. The transition feels less like repurposing and more like continuation.
If you’re planning a visit, book through Resy at soussous.la. The trout alone is reason enough to show up hungry.
