If you’ve driven on Ocean Ave., then you’ve likely passed Chez Jay. The nostalgic steak and seafood hangout has been on the block now for 66 years, founded by actor, raconteur and hot air balloonist Jay Fiondella. What he once purchased for a single dollar grew to become a celebrity hot spot and no-paparazzi zone, where you could expect to see Chet Baker concerts, The Beach Boys brawling and even a circus elephant on opening night.
In the late 1970s, devoted manager Michael Anderson took over when Fiondella tossed him the keys one night—he later bought into the restaurant in 2000. Just six years ago, Michael’s son, Chris Anderson, purchased the remaining Fiondella family’s shares, and the father and son have run operations ever since.
Marking major milestones and navigating the L.A. dining scene, the pair has proven that genuine hospitality can go a long way. Here, the Andersons give us the rundown on Chez Jay and its iconic Route 66-inspired anniversary.
Michael and Chris Anderson inside Chez Jay
Photo by Rico Mandell
How did this landmark get its start?
MA: Chez Jay was originally called the Dawn Cafe and was a breakfast spot, where Jay Fiondella would frequently go. One morning, when the owner didn’t want to run it anymore, he sold the lease to Jay for one dollar. Chez Jay opened in 1959, and being just a few steps away from the end of the historic Route 66, became a huge stop for Hollywood when they would come to the beach.
It sounds like Jay Fiondella was quite the legend. How has his spirit shaped the restaurant to this day?
MA: Jay was a total character and very eccentric. He moved to L.A. to pursue an acting career, and was always either talking to someone, trying to get on a TV show or movie or searching for treasure. He was a great promoter of Chez Jay’s, and he got all the actors to come in and hang out there.
Chez Jay has been a celeb hideaway since 1959.
Photo by Anita Fiondella/Fiondella Trusst
You’re family—how is working together?
CA: At this point, everyone calls [my dad] the mascot. He goes around, shaking hands and kissing babies. His mastery in life is talking to people. He’s interested in people’s stories. He loves to joke with people. And so now that’s what he does. It’s been great. Just a lot of fun.
MA: It has been the joy of my life. I never wanted him to get into the restaurant business because it’s a tough business. But in 2017, I got sick, and I asked him to move back to run the restaurant. He eventually did and bought my partner out in 2019. He saved my life and the restaurant. It wouldn’t be here without him.
How does Chez Jay stay current while keeping the essence of the early days?
MA: We focus on good food and making sure people have fun. If a customer has fun here, they will remember it forever over the finest cuisines that L.A. has to offer.
CA: We’ve updated small things inside of Chez Jay, making sure nothing’s falling apart, and we’re keeping up with technology. But in terms of vibe, atmosphere and experience, it hasn’t changed. The slogan of our brand is, ‘in a city that’s ever-changing, you can count on us to never change.’
What are the must-order dishes?
MA: You’ve got to get the butter steak or try the filet with cream of horseradish. But my favorite dish is the sand dabs.
“I like restaurants that have history and have weathered multiple cycles, storms and generations.” –CHRIS ANDERSON
How was the anniversary party?
CA: Over 1,200 people showed up, and we created an interview booth in our parking lot, where people could sit down and tell their story. Famous people come in here, but the coolest part about Chez Jay is all the people that support us and the families we get to know. We realized there are so many things that get lost in history, and we wanted to try to capture those.
Where else do you love to eat in L.A.?
CA: Musso & Frank. I like restaurants that have history and have weathered multiple cycles, storms and generations.
MA: I only go to one other place: Chinois on Main St. in Santa Monica.
Chez Jay has had its share of iconic moments. Any favorite stories to share?
MA: In the mid-early 2000s, we decided to have a little fun. Pierce Bronson was in during the James Bond height, and I asked him to deliver martinis to a couple of ladies visiting from the Midwest. He obliged, walked over to the table and said, “I have four martinis shaken, not stirred.” That sums up what can happen inside Chez Jay in any given moment.
What’s ahead for Chez Jay?
CA: Our goal is to have more people know about us in the right way. Many servers and bartenders have known our customers for a long time—we want to retain that intimacy. Chez Jay is a place to leave the attitude at the door. Let’s hear your story. Hear about our story. Meet someone at the bar. We want more people to experience that.
