Dan Tana's

"Martinis pair well with Italian red sauce classics at West Hollywood’s timeless Dan Tana’s. Come for the chicken Parmesan and pair it with a dirty martini. The saltiness of the olives will play well with the acidity of the tomato sauce and the fattiness of the cheese. Don’t expect anything too fancy here; the charm is in the age and the history. But the martinis are cold, the interior is as cozy as it ever was, and there may even be some celebrity spotting in store." - Rebecca Roland

"Verdict: Anyone who says the food at Dan Tana’s is bad is wrong. Anyone who says the food at Dan Tana’s is incredible is also wrong. At this quintessential Old Hollywood spot, the red sauce Italian dishes are only part of the experience—you’re here to schmooze with friends, drink too many martinis, and pay tribute to one of LA’s iconic dining institutions. Dan Tana’s is a place where regulars get preferential treatment, which isn't surprising when reservation books date back decades. Calling last minute rarely works. Calling six to ten days in advance will usually result in a table." - brant cox, sylvio martins

"Ask the average Angeleno what restaurant “old-school Italian” brings to mind and there’s a good chance they’ll say Dan Tana’s. Nights at this storied West Hollywood spot involve tableside caesars, giant platters of chicken parmesan, and so many martinis. However, the food is not the reason this place is impossible to get into. It’s the room. Cramped, sweaty, and filled with equal parts celebrities and locals who’ve been getting hammered there for decades, there is no such thing as a quiet night inside the yellow bungalow. Regulars rip shots with the maitre d’ while a lady in a pink boa rehashes her whole life story for you. We’re not saying those exact things will happen, but don’t be surprised if they do. Dan Tana’s is a place where regulars get preferential treatment, which isn't surprising when reservation books date back decades. Calling last minute rarely works. Calling six to ten days in advance will usually result in a table." - brant cox, sylvio martins, garrett snyder

"If your main priority is having an extremely fun restaurant experience, Dan Tana’s is your place. It’s an always-full, red-sauce Italian spot with sports memorabilia all over the walls, and nope, that’s not weird at all. You’ll start by loitering in the entryway as they figure out where to put you (and seat more important regulars ahead of you), before huddling around a probably-too-small table covered with a red and white checkered tablecloth. But comfort isn’t the point here. The point is to become best friends with your server, drink too much red wine, order dishes named after celebrities like Nicky Hilton, and overdo it on the chicken parm. Before the night’s over, you’ll already be plotting your return. Dan Tana’s is a place where regulars get preferential treatment, which isn't surprising when reservation books date back decades. Calling last minute rarely works. Calling six to ten days in advance will usually result in a table." - brant cox

"Unlike other Old Hollywood spots where much of the allure stems from lounging in a booth that the Rat Pack sat in 55 years ago, Dan Tana’s is a restaurant still very much in its heyday. Without fail, Dan Tana’s will place you in the crossfire of several rounds of gin martinis, secret shots with the maitre d’, and chicken parm served on red-checkered tablecloths. You’ll flirt with someone wearing a pink boa at the bar, squeeze your entire group into a red booth, and lose track of how many Oscar winners walk past. No, Dan Tana’s is not serving the most refined Italian food in town. It doesn't matter. Nika’s caesar, fried ravioli, chicken parmigiana, cheesecake" - brant cox, cathy park, garrett snyder, sylvio martins