The Churchill (West Hollywood)

The former space that was Minestraio has finally come alive again, giving the Orlando Hotel guests a place to dine in a completely revamped setting and the West Hollywood crowd another late night hangout. Some have been calling The Churchill, from the people that also brought us The Hudson, a "gastropub", but the kitchen headed by Executive Chef Spencer Johnston does not serve typical "gastropub" food and beverage director John Rankin has also created a cocktail-heavy program.

The Pike ($12) is made with sweet bell pepper muddled with basil, galangal syrup and lime juice, Cazadores Reposado tequila, mescal rinse.

The Revolver ($12) is an instant favorite, made with fire roasted pepper infused Herra Dura Blanco tequila, hibiscus reduction, agave nectar, lime, cassis, xocolatl mole shaken and served on the rocks with a jalapeno slice.

Not stopping there, we also tried the pumpkin infused rum which had quite a strong pumpkin aroma. The wine list also contains some interesting selections like Torrontes, a white wine from the high altitude regions of Argentina.

The charcuterie features La Quercia prosciutto and house-cured meats including a rabbit and pork pate, housemade blood sausage, and Housemade crostini.

Misty point kumamoto oysters

Chef Johnston regularly acquires produce from the Santa Monica Farmers Market and is a big fan of Windrose Farms. I, on the other hand, was a big fan of his Grilled Local Octopus salad, market beans, frisee, chorizo, sherry dressing ($15)

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