You probably smelled the garlic and oregano before you even saw the sign. For nearly eight decades, that corner of West Pico Boulevard and Normandie Avenue wasn't just a restaurant. It was a portal. You stepped off a busy Los Angeles street and suddenly, you were in a bustling taverna in Athens.
Papa Cristo's Greek Grill West Pico Boulevard Los Angeles CA was a sanctuary. It was where you went for the kind of lamb chops that made you forget your own name. But as of May 4, 2025, the grills went cold. The doors locked. A 77-year-old legacy ended with a final round of saganaki—that glorious, flaming cheese—and a lot of tears.
Honestly, it feels weird. How does an institution like this just vanish? If you’ve ever sat in that dining room, surrounded by jars of Kalamata olives and the hum of the Byzantine-Latino Quarter, you know the void it left.
The Man, The Myth, The Legend: Chrys Chrys
Sam Chrys started the whole thing back in 1948. Back then, it was just C & K Importing. He wanted to bring the real stuff—feta, olive oil, wine—from Greece to the local community near Saint Sophia Greek Orthodox Cathedral. It was a neighborhood lifeline.
Then came his son, Chrys Chrys. Most people just knew him as "Papa."
Chrys didn't just sell groceries; he sold an experience. In 1968, he took over and eventually added the restaurant, turning a simple market into a full-blown culinary landmark. He was a natural. You might have seen him on Instagram or in that wild viral commercial with Ja Rule. Yes, that Ja Rule. The rapper did a promo for them during the pandemic that basically broke the internet. It showed Chrys acting like a club DJ, and it was pure, unadulterated gold.
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Chrys is almost 80 now. He’s spent his life behind that counter, often watched from his small upstairs office window that overlooked the market. He treated everyone like family. If you walked in, you weren't just a customer. You were a guest in his home.
What Made the Food So Different?
Most "Greek" food in the US is a watered-down version of the real thing. Not here. At Papa Cristo's, the recipes were generational secrets. They used the spices they imported themselves.
The potatoes? Pillowy. The gyro? A perfect blend of seasoned meat that was spit-roasted and then finished on the grill for that extra crunch. People swear by the tzatziki. It wasn't just a sauce; it was "liquid gold." Some regulars would buy extra tubs just to take home because the grocery store stuff felt like an insult after tasting the real deal.
The Big Fat Greek Family Dinner
If you never made it to a Thursday night dinner, you missed out on peak LA culture. It was a fixed-price feast. For about $25, you got wine tasting, massive platters of food, and entertainment.
We’re talking:
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- Live bouzouki music that made your heart race.
- Belly dancers weaving through the tables.
- Trays of roasted lamb and chicken that seemed endless.
- Enough baklava to make you rethink your fitness goals.
It was loud. It was crowded. It was perfect. It felt like a wedding where you didn't know the bride or groom, but everyone was invited to the party anyway.
Why Did It Close?
This is the part that stings. It wasn't because people stopped coming. Far from it. In the final weeks, the line stretched down Pico Boulevard as people scrambled for one last taste of history.
The culprit? Rent.
Chrys told reporters that the rent simply got too high. "Tenants are pawns to the landlords," he said. The building was listed for sale for $5.5 million. It’s a story we’ve heard too many times in Los Angeles lately. Rising costs and the lingering financial bruising from the pandemic created a "perfect storm" that even 77 years of loyalty couldn't weather.
They decided to go out on their own terms rather than wait for a new owner to turn the place into a boutique hotel or another trendy, soul-less coffee shop.
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Is Papa Cristo's Really Gone?
Well, yes and no. The physical location on West Pico is a memory now, but the family isn't exactly "hanging up the apron" for good. Chrys’ daughters, Annie and Dena, are keeping the spirit alive.
They’ve shifted a lot of the focus online. You can still buy the famous Papa Cristo's Greek Seasoning and other specialty items through their website. There’s a lot of talk about "next phases" and potential smaller locations in the future.
What You Can Do Now
If you’re craving that specific flavor profile, don't just settle for a mediocre gyro from a mall food court.
- Visit the Website: Go to the official Papa Cristo's site. Grab the seasoning. It's the closest you'll get to the restaurant's signature taste in your own kitchen.
- Follow the Socials: Their Instagram is still active. That’s where they’ll announce any pop-ups or new ventures.
- Support the Neighborhood: The Pico-Union area still has incredible gems. Go visit Saint Sophia's. Eat at the other local spots that are fighting the same rent battles.
- Try the Recipes: Before they closed, Chrys shared several cooking videos online. Look them up. He’s a character, and the tips on how to properly season lamb are genuinely game-changing.
The loss of Papa Cristo's Greek Grill West Pico Boulevard Los Angeles CA is a reminder that these legendary spots aren't guaranteed. They require our presence, our money, and our loud appreciation. While the "saganaki swan song" has played, the legacy of the Chrys family remains a permanent part of the L.A. story.
To keep the tradition going, your best move is to head over to the Papa Cristo's online market and stock up on their house-blend spices and imported oils. It’s the most direct way to support the family’s transition and ensure the "Papa Cristo" flavor doesn't disappear from the world entirely.