Hall Bar & Grill at the Palihouse Vine is set for spring, serving up ‘Britalian’
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New Palihouse Holloway executive chef Brendan Collins (most recently chef de cuisine at Anisette in Santa Monica) has been testing the recipes for his new menu, which will be unveiled this week at The Hall, the hotel’s brasserie. Look for radicchio salad with watercress, poached egg, Pecorino and truffle vinaigrette; Arctic char with grilled eggplant and Argan oil; and an apple creme brulee.
Collins is also working on the food for the Hall Bar & Grill at Palihouse Vine, the restaurant at a second Palihouse project, scheduled to open in spring 2009. (Above right is a rendering of the exterior.) Palihouse owner Avi Brosh describes the Palihouse Vine as an ‘upscale British bohemian gentlemen’s club set in an industrial shell’ and its food as ‘British ‘gastro-pub’ inspired with Italian cuisine influences.’ OK, then. Collins has his own adjective for the food: Britalian. He says that the food will be ‘a good middle ground between Anisette and Melisse’ (where Collins was chef de cuisine for four years), and that he’ll also offer some of the traditional pub food of his childhood (his parents ran a pub in England) like bangers and mash. A third Palihouse, with Collins also as executive chef, is in the works for Venice.
The Hall at Palihouse Holloway, 8465 Holloway Drive, West Hollywood. (323) 656-4020; www.palihouse.com.
-- Amy Scattergood
