At Pann's, Googie Architecture (and Really Good Patty Melts) Live On

"At the intersection of La Cienaga, La Tijera, and Centinela Boulevards sits an eccentric building that looks ready for liftoff. Welcome to Pann's, a beloved Los Angeles diner run by the Poulos family that has become something of a local landmark; it remains as one of the finest surviving examples of the city's Googie Architecture. Since 1958, Pann's has occupied this bizarre patch of triangular land, serving as a beacon of the Space Age."

"Today, Pann's offers Angelenos a "third place," or "home away from home," that feels rarer to come by these days. Pann's belongs to the people: airport workers fuel up before a shift; solo diners sit at the counter; families, regulars, tourists, and passing drivers get lured by the diner's siren song - its great neon sign. Between the bright-red booths and cheery staff, Pann's often feels like a balm to the chaotic world just outside."

"Pann's patty melt is no exception: Nine ounces of fresh ground chuck patty - cooked medium-rare, but you can request differently - arrives on griddled rye with a golden, buttery crust. Griddled onions form a layer of sweet, caramelized strands. Then comes American cheese, tangy and mild: the lustrous binding agent that seals the sandwich together."

Pann's is a distinctive Los Angeles diner located at the intersection of La Cienaga, La Tijera, and Centinela Boulevards, operated by the Poulos family since 1958. The restaurant is a notable example of Googie Architecture, representing the Space Age era when Americans embraced technological optimism. Pann's functions as a "third place" or community hub where airport workers, solo diners, families, regulars, and tourists gather. The diner's bright-red booths, cheery staff, and iconic neon sign create a welcoming atmosphere amid urban chaos. Signature menu items include the patty melt featuring nine ounces of fresh ground chuck on griddled rye with caramelized onions and American cheese, and the country-fried beef steak breakfast served with creamy pork sausage gravy, toast, and ham.

Read at Eater LA