The Hall
Palihouse Holloway
8465 Holloway Dr. (Hacienda Pl.) 
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West Hollywood, CA 90069
323-656-4100 | Make Restaurant Reservations
Cuisine
Open
Breakfast & Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.Features
- Full bar
- Reservations suggested
- Outdoor dining
- Open late Fri.-Sat.
- Valet parking
- Casual
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 A stone’s throw from La Cienega’s restaurant row, The Hall serves as an oasis in this busy area of town. Walk through the eclectically decked out Palihouse Holloway; its trendsetting style serves as eye candy before heading to the inviting indoor-outdoor courtyard cut out in the center of the hotel. Come here to experience casual French brasserie fare, once under the direction of chef Stéphanie O'Mary, who has now departed. Chef Brendan Collins, previously chef de cuisine at Anisette Brasserie, has taken over the stoves. Tables are truly in salon-style, charming in white marble and wrought iron. Napkins that lay across the lap are French-style kitchen towels. Whet your appetite with one of the “small bites”; just four bucks buys you savory currants and pine nuts that toast with cauliflower. “Firsts” are reliably welcome; endive is tenderly braised then softly addressed with a light vinaigrette, tiny tortellini are filled with a flavor bomb of sweet corn, and lamb chops get a happy kick from spicy olive tapenade. There are under a dozen “suppers” from which to choose---you might find it hard to decide which direction to take; they all press our buttons. Seared Scottish salmon is well executed, its bacon essence not overtaking the silky wild fish flavor. Whole roasted loup de mer, though, salty, falls from its bone, the sides of braised endive and tomato softly caramelized. Scallops arrive with a light sear, but the pea purée that sauces the plate appears unnatural in overt vivid green. Other traditional dishes like moules frites, croque monsieur and croque madame are also available. Sample a plate of cheeses with fig bread and currant accompaniments before turning to the sweet standbys like the profiteroles, chocolate mousse and the clear winner, a fresh pear crumble, baked until its buttery top breaks open and sweet fruit juices run over. The wine list is short and emphasizes French wines from Provence, Rhône and Languedoc Roussillon.
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