Chef Brendan Collins took over for Stephanie O’Mary at Palihouse in September. Ever since, he’s incrementally added new features to The Hall. Three weeks ago, he introduced a raw bar in the hotel’s lobby featuring 3 to 5 different oysters per day, plus shrimp, King crab legs and caviar.

Collins also introduced a six-course tasting menu, and in December or January, expect a plat du jour.

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This entry is filed under LA Culinary Compass, Menu Changes.