Restaurant: Messhall Kitchen
Location: 4500 Los Feliz Blvd. (Los Feliz)
Type of restaurant: American/Gastropub
We stipulated: We were invited by Messhall Kitchen to try out their new menu from the restaurant's new executive chef.
They stipulated: "Texas-born and OC-raised Executive Chef Shane Pritchett worked with Emeril Lagasse at the original Emeril’s Restaurant then became Executive Chef at Emeril’s famed Delmonico restaurant in New Orleans. He was there during the devastation and rebuilding after Katrina. He opened Fat Hen Grill + Grocery on St. Charles where his signature Womelet and Poached Eggs on Crawfish Cakes earned him Best Breakfast in the City honors. Shane is a certified Kansas City BBQ Society judge and was instrumental in bringing the new giant smoker to Messhall Kitchen."
What we ordered: To start: Crispy fried oysters on black eyed peas with a brie cream; Main courses: Mini Crab Cakes with Chili Lime vinaigrette and house special coleslaw, Jumbo Shrimp and Grits, Grilled sliced Hog Chop with Tchoupitoulas sauce (made with green peppercorn, red pepper and a honey demi glace sauce) served on pureed sweet potatoes, Willard Fried Chicken bites with spicy dill pickles; Dessert: Beignets with coffee anglaise and candied pecans
High point: The jumbo shrimp and grits were tasty, and "Willard Fried Chicken bites with spicy dill pickles" is as good as it sounds.
Overall impression: Chef Pritchett brings a great southern fried spin on the gastropub.
Will we return: We need to try the rest of the menu, including the burger.
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