Get A Hall Pass to the Palihouse Holloway

February 18, 2009 at 9:26 AM | by EricRosen | Comments (0)

Part of the spate of �gastropubs� sweeping across Los Angeles (and soon the world, mwah ha ha!), The Hall at the quirky Palihouse Holloway Hotel in West Hollywood is serving up a host of lip-smacking, wallet-cracking dishes designed around that staple of the L.A. diet: seasonal foods.

That�s a snooty way of saying that whatever�s fresh will be on Chef Brendan Collins�s evolving menu. The Brit-born kitchen jockey trained in the kitchens of Melisse and Anisette, so he�s used to raiding the Santa Monica Farmer�s Market for his produce.

When we were there, we were treated to creamy wild mushroom soup, moist salmon tartare over layers of red beets and light ricotta salata cheese bathed in Meyer lemon, and sweet Alaskan king crab with tangy avocado puree. And those were just the starters. Our main courses included crisp arctic char with grilled eggplant and sweet steamed rice, gamey venison over even gamier venison p�t� with wild quinoa and fresh huckleberries, and beef bourguignon made with Kobe hangar steak and fingerling potatoes. Try the cr�me brul�e with seasonal fruit for dessert, or the chocolate molten cake with caramelized bananas.

The wine list is decent, if a little boring, but stick around for a digestif and see if you can spot one of the celebrities regularly drawn to this laidback-chic watering hole. Or come for their $19 three-course prix fixe Sunday supper deal.

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