Acclaimed Chef Brandon Boudet utilizes the best seasonal and local ingredients as he prepares classic favorites


The menu at Little Dom's features fresh and delicious Italian-American fare for Breakfast, Lunch and Dinner.  Favorite dishes include Homemade Linguine Carbonara, Crescenza and Burrata Agnolotti and Meatballs.  For Breakfast try the Blueberry Ricotta Pancakes, Scrambled Egg Bruschetta or Steak and Eggs with a Fennel Pollen Hollandaise sauce. Some local favorite dishes include the wood-oven Pizzas, the Meatball & Mozzarella Sandwich and Cedar Plank Salmon.  Start off your meal at Lunch or Dinner with some Rice Balls, a mixture of mushroom risotto with fresh mozzarella, parmesan, and provolone rolled in bread crumbs and fried.  Finish your meal with Pastry Chef Ann Kirk's Zeppoli served with brown butter gelato and red sauce.  Go out on a limb and try one of her newest creations such as the Meyer Lemon Icebox Pie with ginger graham crust and orange blossom honey candied pistachios! 

about our team


Warner Ebbink & Brandon Boudet

Warner Ebbink is a native Angeleno whose passion for restaurants extends beyond cuisine into architectural restoration. Ebbink and Boudet opened Hollywood’s 101 Coffee Shop in 2001.  In 2004, Boudet and Ebbink, both proud of their Italian heritage, purchased the historic Dominick’s in West Hollywood, originally established in 1948. They went on to establish Little Dom’s in Los Feliz. 

Chef Brandon Boudet was born and raised in New Orleans, influenced by Louisiana and Italian cooking. Boudet began experimenting in the kitchen when he was eight years old. He has since refined his skills in simple Italian cuisine with California market influence.  Boudet has been nationally recognized by MOTAC, Bon Apetit for Featured Recipes, the Best Thing I Ever Ate on the Food Network & was the winner of Knife Fight and Chopped in 2013.

Ann Kirk

Pastry Chef Ann Kirk was inspired by baking with her mother as a child and attended school in Seattle before relocating to Southern California where she began her career working with famed chef Suzanne Goin in the kitchen at Lucques, as a pastry cook. Kirk has received rave reviews for her inventive Americana takes on dessert and her spin on Italian street-food favorites. Kirk's menu changes seasonally. Come Enjoy Dessert!