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

food2know: Pizza

Forget Domino’s and Pizza Hut. There’s nothing like a piping hot pizza fresh out of a wood oven, with a perfectly singed crust, bubbly cheese and market-fresh toppings to whet your appetite.

Mercato di Vetro, 9077 Santa Monica Blvd., WeHo, (310) 859-8369
SBE’s latest restaurant serves up a slew of Italian specialties, including palate-pleasing pizzas like the one topped with egg, sausage, pepper relish, scallions and Fresno chilies.

Pitfire Pizza, 12924 Washington Blvd., Culver City, (424) 835-4088
The rustic, fire-kissed pizzas here come in traditional styles like pepperoni and margherita, as well as more unconventional combos like the Big Sur with shrimp, tomato, roasted garlic, Italian parsley and red chili flakes.

Sotto, 9575 W. Pico Blvd., L.A., (310) 277-0210
The pies at this trendy pizzeria (one of Esquire’s Best New Restaurants of 2011) come out of an authentic, hand-constructed Neapolitan oven. Try the Campagnola with sunchokes, fennel, mozzarella, marjoram and house-cured lardo.

Stella Rossa, 2000 Main St., Santa Monica, (310) 396-9250
Seasonal pizzas at this understatedly cool Santa Monica favorite include one topped with bacon, ricotta and pumpkin, fresh from the nearby Santa Monica Farmers’ Market.

Urbano Pizza Bar, 630 W. 6th St., Ste. 116 B-C, L.A., (213) 614-1900
Try the fresh flavors at this new downtown pizza joint that uses almond wood in its two ovens, including a pizza with Manila clams, garlic, parsley and mozzarella on top.