The Hudson has become a fixture in West Hollywood, thanks to a down-home menu of pub grub, creative cocktails and a bungalow-like ambiance that transitions perfectly from a boozy brunch to a candlelit cocktail party. The team behind it now brings that same sensibility to their latest project, The Churchill, a new restaurant adjacent to the Orlando Hotel on West 3rd Street.
The Churchill serves every meal from breakfast to late-night snacks (there’s even a takeout window on the street if you’re on the run), and is tailor-made for all-day (and night) hangouts thanks to a hip, salvage-chic aesthetic (those cool tables made from reclaimed wood are from design studio Croft House) and a variety of seating options including a patio fronting the street, a bustling high-ceilinged bar and a mix of large communal tables and banquettes with bistro tables scattered on both floors.
Chef Jason Tuley comes to Los Angeles after a much-lauded run at Santa Barbara’s Square One restaurant, and he turns out specialties like seared sea scallops with honey-grilled stone fruit and romaine-sorrel butter; and a selection of the house-cured meats including a smooth and creamy foie gras mousse to start.
Order one of the pizzas for the table, especially if it’s the one with marinated artichokes, pistachios, burrata and olives. Main courses include signatures like whole-roasted rock fish with roasted fennel, olives, peppers and eggplant purée; and hearty homemade gnocchi with braised rabbit, blistered tomatoes and sheep’s milk ricotta. End things with fluffy, warm spiced doughnuts with apple purée and bourbon-bacon caramel.
The wine list is small but international, though the fun surprises are on the cocktail list, with drinks like the Clementine—chamomile-infused Bulleit Rye, fresh lemon juice, honey syrup, Dolin Bianco liqueur and Regans orange bitters, served on the rocks with a twist. You’ll want to stay for a while, so try a few.
The Churchill, 8384 W. 3rd St., L.A., (323) 655-8384; the-churchill.com
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