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Food

Delphine restaurant at the W Hollywood

Hollywood Boulevard bustles outside, but upon entering Delphine at the new W Hollywood, you might swear you've somehow wandered into the South of France. The food is sunny Mediterranean; the patrons look as though they should be hanging out on the Croisette.

Hollywood Boulevard bustles outside, but upon entering Delphine at the new W Hollywood, you might swear you’ve somehow wandered into the South of France. The food is sunny Mediterranean; the patrons look as though they should be hanging out on the Croisette.  (Allen J. Schaben / Los Angeles Times)

Delphine in the W Hollywood

Delphine’s fritto misto, with shrimp, squid, mussels and clams.  (Allen J. Schaben / Los Angeles Times)

Delphine in the W Hollywood

Traditional French offerings include a croque madame. Or, if you prefer, monsieur.  (Allen J. Schaben / Los Angeles Times)

Delphine in the W Hollywood

Lauren Van Eman heads to a table to fulfill a drink order.  (Allen J. Schaben / Los Angeles Times)

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Delphine in the W Hollywood

Braised lamb shoulder sofregit.  (Allen J. Schaben / Los Angeles Times)

Delphine in the W Hollywood

Chef Sascha Lyon assembles a seafood platter. The Delphine version is replete with oysters, steamed mussels, clams, shrimp, sea snails, scallop ceviche and Dungeness crab. This one, by the way, is the petit Delphine, meaning it’s the smaller of those available.  (Allen J. Schaben / Los Angeles Times)

Delphine in the W Hollywood

The finished petit Delphine.  (Allen J. Schaben / Los Angeles Times)

Delphine in the W Hollywood

The bar, where Lisa Hiramatsu, left, and Molly Knooihuisen interact with guests.  (Allen J. Schaben / Los Angeles Times)

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Delphine in the W Hollywood

Fish and chips, the Delphine way.  (Allen J. Schaben / Los Angeles Times)

Delphine in the W Hollywood

Striped bass aigo bouido, fish in a light garlic broth dotted with celery and perfumed with orange zest in the Provençal style. For Delphine’s location and hours, go to www.restaurantdelphine.com.  (Allen J. Schaben / Los Angeles Times)

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