Now that chef Brendan Collinsmade his move from Anisette to The Hall at Palihouse Halloway, he'll be debuting a new brasserie menu soon (radicchio salad with watercress, poached egg, Pecorino and truffle vinaigrette; Arctic char with grilled eggplant and Argan oil; apple creme brulee), and he's also heading up the restaurant at the Palihouse on Vine (next to the Avalon), which opens in 2009. There he'll serve what he calls "Britalian" food, "a good middle ground between Anisette and Melisse" plus traditional pub food of his childhood like bangers and mash. Expect something else from Collins for the planned Palihouse Venice, too. [Daily Dish]
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