“Bloody Bill” is on the loose in West Hollywood, and he’s armed with global tapas? No, this isn’t an episode “CSI.” It’s a new partnership between restaurateur Michael Della Femina and Chef William “Bloody Bill” Annesley, who launch a pop-up restaurant at the Libertine nightclub on December 17, with Thursday night appearances to follow on January 14 and every Thursday from January 14 – February 25, 2010.

Chef Annesley previously ran Tangier in Los Feliz, Oasis on La Brea (now The Tar Pit) and Pamplona Tapas Bar, a nose-to-tail Spanish restaurant in Lafayette, Louisiana. He’s also worked as a chef to celebrities like Quentin Tarantino, Gwen Stefani and Kiefer Sutherland. The London native originally developed a passion for food on trips to his family’s Majorcan villa. Michael Della Femina has worked in hospitality at restaurants like Jean-Georges Vongerichten’s 66, Govind Armstrong’s Table 8 and Joe Miller’s Joe’s.

Why Libertine, a space that doesn’t normally serve food? “For me it always comes down to good chemistry between people,” says Della Femina. “Prem Joshi, the owner of Libertine and I instantly hit it off. He is not afraid to take risks and try new concepts to stay ahead of the curve. I first came across the space a few years ago when staying at the Chateau Marmont across the way. The architecture of the building and feel of the space always resonated with me.” Annesley is also interested to see if “virgin soil” will “bear fruit.”

The menu will include dishes like Morcilla (black boudin) with quail eggs, Pamplona BBQ shrimp, Bloody Bill’s BBQ Ribs, tandoori drumsticks with hot mango chutney, and bacon wrapped dates stuffed with blue cheese and finished with local honey. Every dish costs under $15. To drink, mixologist Rotten Jeeves will prepare cocktails like the Apache Prickly Pear Lemonade and the Haamonii Shochu Ginger Cosmo.

For reservations call 646 345 5287 or e-mail dellafeminahospitality@gmail.com.

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1 Comment

1. mattatouille, December 13, 2009:

   i wonder if them pushing the envelope on the food side will result in something that diners will latch onto. i hope so.

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