Daniel Patterson and his wife, Sarah Lewitinn, are graduating their popular homegrown supper-club experiment into a brick-and-mortar restaurant called Jacaranda, set to arrive this spring at 6623 Melrose Ave in Hancock Park. The plan is a small tasting-menu dining room with a dinner-party feel and a tight focus on seasonal West Coast ingredients.
Where it is landing
According to What Now Los Angeles, the owners have filed for an ABC permit at the Melrose address and are eyeing a May opening. The outlet also pointed to Instagram posts that show the team actively revamping the space. What Now Los Angeles confirmed the restaurant with the ownership team, although specific menu and design details are still under wraps.
Across from Mozza, in the former Koast space
Eater LA has already slotted Jacaranda among the city’s most anticipated openings for spring and reports that it will move into the former Koast storefront, right across the street from Osteria Mozza on Melrose. Koast's website now lists that address as permanently closed, which clears the way for the new arrival.
From pop-up to dining room
Patterson and Lewitinn tried out the concept with Jaca Social Club, a ticketed supper-club hosted in their Hancock Park home. The Los Angeles Times profiled the project as both a live test kitchen and an early preview of a future restaurant. The pop-up drew notice for its intimate service, communal seating, and dishes that reworked elements from Patterson’s earlier fine-dining playbook.
What to expect
The Infatuation describes Jacaranda as a small, seasonal tasting-menu spot that will lean on West Coast ingredients and close-knit, dinner-party-style service. The owners have said they are building a compact team and shaping both drinks and food around that convivial vibe, although full menus and detailed reservation info are not public yet. Translation: start lining up your group chat now.
When reservations will open
There is no reservation platform live yet, and the team has not announced an official opening date beyond the general spring timeframe. We will keep an eye on permits, booking sites, and the restaurant’s own channels and share more details as soon as they are available.
