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Los Feliz: 'Mess Hall' to Open Monday in Brown Derby Space

Friends and family of the chef and owners got a preview of the new gastro-tavern over Labor Day Weekend.


The much-awaited MessHall is arriving, with a formal opening Monday, Sept. 10.

Executive chef Keith Silverton (Dominick's, Water Grill) and bar director Erik Lund (Rivera) will offer what they call regional comfort food and beverages with a twist, featuring organic ingredients, microbrews and brown liquor cocktails.

MessHall will inhabit a space with a heady history.

Most recently, of course, it housed probably the biggest branch of the Louise's Italian food chain.

But it was also once a Brown Derby and the property of director Cecil B. DeMille.

MessHall owner Rob Seritella has reworked the space to create what press materials call a "modernized version of an army mess hall."

We stopped by on Friday during a private seating to have a look.

We liked the exposed brick and the bright recycled white oak tables. 

We delighted in the glass-enclosed oyster display case and the corrugated metal bar next to it.

We also admired the glass-enclosed fire pits set on communal tables outside.

It was a private party, and being neither family or friends, we didn't have a chance to snack.

But diners were enthusiastic, smiling at they commended things like the Mess Burger ($15), Willard's "Far-Famed" Chicken ($17) and the Seared Dayboat Scallops ($28).

We pledged to try the Kale Cesar Salad ($10) and the Banana Cream Pie ($8).

Management hopes to add lunch and breakfast service soon, as well as live music.

You can see MessHall's full menus in the gallery above--also pictures of the space.

MessHall is located at 4500 Los Feliz Blvd. 90027 (323) 660-MESS  www.messhallkitchen.com

Dinner is served from 5-11 p.m. 7 days a week. A special late-night menu will also be available from 11 p..m. to 1 a.m. Friday and Saturday.

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