Jon & Vinny’s Hits the Valley With a New Outpost in Studio City

Their beginnings were humble. They met and bonded in culinary school in Florida, and made their way west circa 2002. They eventually landed in the Valley, where they couch-surfed at Jon’s aunt’s place while rustling up kitchen work and catering gigs. For a while they shared a cell phone and a car, and it was a good day if they made $100.

The hustle paid off. They launched meatcentric restaurant Animal on Fairfax Avenue in 2008, and with its bold menu of lesser-used cuts of meat like chicken livers, pig tails and rabbit leg, the eatery quickly became a hot ticket and the darling of food critics. Son of a Gun, a modern yet nostalgic seafood restaurant, came next, followed by the French brasserie-inspired Petit Trois in Hollywood, in partnership with chef Ludo Lefebvre (who eventually bought Jon and Vinny’s interest out).

“Jon & Vinny’s is a neighborhood restaurant, so the Valley makes sense. That’s what will establish us as a neighborhood spot, whether you want to come in for a full meal with your friends or just to have a cocktail.”

With a solid track record, they opened the first Jon & Vinny’s outpost in 2015, also on Fairfax in Hollywood, and in partnership with sommelier and beverage director Helen Johannesen. A year later, Jon and Vinny took home the coveted Best Chef of the West James Beard Award.

Jon & Vinny’s locations in Brentwood, Beverly Hills and Windsor Hills followed—and in September this year the duo opened a fifth outpost in Studio City. Beloved for its wood-fired pizzas and house-made pastas—plus bites like fried calamari, mozzarella sticks and marinara-braised meatballs—the eatery is an elevated take on the red-booth, red-sauce-oriented Italian joints of yesteryear. Diners can order among 18 varieties of pizza whose toppings include fennel sausage and bacon from premium purveyor Nueske. One pizza comes with a little gem lettuce salad on top. Eleven pasta dishes dot the menu, including a plate of spicy fusilli with vodka and basil. Among more than a half dozen meat dishes: a chicken cutlet with heirloom tomato and arugula.

Above: Photographed by Joshua White

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The off-the-Boulevard location—on Moorpark Street a block east of Tujunga Village—was intentional. “Jon & Vinny’s is a neighborhood restaurant, so the Valley makes sense. We’re relying on locals to support this place, so hopefully we make a good impression. That’s what will establish us as a neighborhood spot, whether you want to come in for a full meal with your friends or just to have a cocktail,” Jon says.

Inside the streamlined space are white oak banquettes, a small pastry case, and an open kitchen where workers whirl about. Green and white logo-emblazoned pizza boxes are stacked in high-up nooks, serving as just about the only visible decor. A monochromatic paper placemat is set in front of every guest—if you’re under the age of 10, crayons come with it. There’s a great bar reserved for walk-ins—this is the first Jon & Vinny’s to serve cocktails—and a window in the back for takeout.

The Jon & Vinny’s franchise is a herculean endeavor; all of them operate seven days a week from 8 a.m. to 10 p.m. Though the brand is known for its modern Italian dishes, Vinny says don’t ignore their breakfast, which “leans more American than Italian.” Offerings include pancakes, bruleed grapefruit, porridge topped with strawberries, and a breakfast pizza with potato, egg, red onion and rosemary.

As with all success, there have been bumps in the road. When Jon & Vinny’s instituted an 18% service charge, they were the target of criticism—and a lawsuit. In a public statement, the duo said they were trying to provide “a more equitable way to compensate our workers.” Jon & Vinny’s dropped the service charge in June, and a state law prohibiting any such charge went into effect one month later. And, citing shifting priorities and increased operating costs, the duo closed Animal in 2023 and Son of Gun this past fall. Still, Jon and Vinny feel a sense a pride in what they’ve created.

“Who knew it would go this far?” Vinny asks. “Even if everything closed tomorrow, there’s still so much accomplishment in what we’ve done.”

Explaining their success, Vinny cites their attention to detail, passion for the work—and for excellence. “We are just relentlessly on the gas. We are constantly pushing ourselves and our team to be better.”