Born on Melrose, Baked Every Day
Oui Melrose grew from a beloved Hollywood sandwich shop into its own bakery and café — where the bread comes out of the oven all day and the menu refuses to stay in one lane.
Oui Melrose | Our Story
How It All Started
Under Chef Armen Piskoulian, Oui Melrose reflects years of culinary experience and a passion for scratch-made cooking. The restaurant has grown into a destination with a creative menu, thoughtful execution, and a distinct point of view.
The Bread Comes First
Burger buns come out of the oven throughout the day, and baguettes are toasted to order. Doughnuts rotate daily — banana cream pie, crème brûlée, strawberry fritter — and they sell out.
One Menu, Two Traditions
A ribeye cheesesteak sits next to a Georgian khachapuri with a bubbling three-cheese blend. Spiced chicken laffas share the menu with Nashville Hot Cod on house-baked buns — that's just how this kitchen thinks.
About Armen Piskoulian
Before opening Oui Melrose, Armen honed his craft in some of Los Angeles' most respected kitchens, developing a culinary style rooted in technique, hospitality, and bold, approachable flavors.
At Oui Melrose, that experience comes to life through a menu that reflects his Armenian heritage and lifelong passion for cooking. Every dish is prepared with care using scratch-made ingredients, house-baked bread, and family recipes passed down through generations—including a baklava recipe that is more than 100 years old.
Inspired by Armenian, Mediterranean, Georgian, Vietnamese, and classic American cuisines, Armen's approach is simple: honor tradition while creating food that feels fresh, comforting, and memorable.
Critics Noticed
Eater LA editors named the tuna sub one of the best things they ate that week. The Infatuation gave us an 8.0 and put us on their best-of-Melrose list.
