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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