KISMET—that concept of fate or destiny—has been kind to Kismet—the restaurant and rotisserie shop—owned and operated by Sarah Hymanson and Sara Kramer.

With glowing reviews from LA food writers—first for the somewhat casual sit-down dining of Kismet in Los Feliz, then for the elegant simplicity of the rotisserie—the two chefs have had nothing but a warm reception ever since moving to Los Angeles from New York City in 2014.

They’re counting on that enthusiastic response to their vision when they open their second Kismet Rotisserie in early 2023 in The Shops at Sportsmen’s Lodge in Studio City.

“I think people appreciated our fresh perspective: lots of vegetables presented playfully and thoughtfully in a bright and friendly environment. It never goes out of style,” says Hymanson. “I think, similarly, people appreciate rotisserie for its thoughtful and consistently delicious food. There is something for everyone there.”

Perhaps it’s that fresh approach to cooking that’s brought people in droves to Kismet, the restaurant, and then in 2018 to the first Kismet Rotisserie, which was opened in Los Feliz. Although the name and cuisine suggest roots in the Middle East, Kramer balks at calling their food Middle Eastern because she says Kismet’s food doesn’t actually follow those traditional rules and flavorings.

“We’re using Middle Eastern (among other) ingredients and influences and serving Mediterranean-style chicken and vegetables,” says Kramer. “We look for bold, bright, freshest flavors. And without the chicken, the menu is entirely vegetarian.”

After first working together in the kitchen at Glasserie, a Mediterranean restaurant in Brooklyn, NY, the two decided to move to Los Angeles. They originally opened a falafel shop in the mid-2010s, which ultimately closed with the pandemic. Then they went into business with Jon Shook and Vinny Dotolo’s Joint Venture group in 2015 to establish Kismet, the restaurant, but split amicably to create Kismet Rotisserie in May 2021.

Now, nearly a decade into their partnership, the two chefs have created a synergy that emphasizes their strengths while delegating other tasks.

“After almost 10 years, we have figured out how to work together. We originally needed to figure out how to split our time responsibly. It’s divide and conquer. We each have our own little worlds we need to figure out,” says Kramer, adding that she focuses on administrative and front-of-store operations, among other things, while Hymanson focuses on kitchen operations.

“The key to our partnership is undoubtedly trust and a strong work ethic,” says Hymanson. “Our relationship requires attention and care; it is like any really intimate, long-lasting relationship. It is the commitment to working through things, the commitment to the relationship itself, that makes it successful and lasting.”

Kramer says they have decided to expand the Kismet Rotisserie concept, to see where it leads them.

“This is a part of LA where a lot of our audience has grown up and moved out to. We want to continue to service those people. The Valley is fun and cool,” says Kramer. “

[Kismet Rotisserie] is such a natural meeting point for Sarah and me. We want a place where you can have a hungry family with kids. There are hungry mouths to feed. We hope it is something that’s just a little bit more exciting than you can make at home.”

The biggest hurdle the two chefs faced was finding fresh, humanely raised chickens that could be produced in large enough volume for dedicated rotisseries.

“We put a bunch of chickens side by side. There was a wide range of flavors in the chickens. We wanted something that would really appeal to a wide audience,” Kramer says.

To keep a new supply of the freshest food possible, they have created a farmers’ market manager position, with someone who places orders with farmers at the Santa Monica and Hollywood farmers’ markets.

“They order in bulk in advance and we pick it up during the market,” says Kramer. The Kismet menu features chicken, of course, with chili oil, garlic sauce, wedge salad and pita. Other ala carte options include sandwiches and salads, and spreads and sides, choosing among tahini, fennel tzatziki, peanut muhammara, pita, pickles and the chili oil or garlic sauce.

The sides are an exploration of the chefs’ taste profiles that they bring to their food, including wedge salad, with radish and miso poppy vinegar; couscous with tomato, sumac and dried mint; cauliflower with turmeric, cilantro and arugula; “schmaltzy potatoes,” which are fried up in chicken fat, naturally, or “veg” potatoes with garlic oil.

After Studio City, the next rotisserie is planned for Culver City.

“We would love to continue growing the Kismet restaurant group and are focused on the original and the rotisserie expansion for now,” Hymanson says.

In the meantime, it’s all about a tasty, flavorful meal. “We make consistently healthy and delicious food,” says Kramer. “It’s that meal you’re craving.”

Kismet Rotisserie
12833 Ventura Blvd
Studio City
KismetRotisserie.com