We interrupt your post-holiday-weekend blues with an important announcement.
Warning: it involves hog chops, a sweeping patio and 300 whiskeys. And it’s definitely not a drill.
Take your exclusive first look at MessHall, a sprawling new cafeteria drenched in sunlight and brown liquor, officially opening Monday in Los Feliz.
Picture your junior high cafeteria. Now sub out the Salisbury steak, the long lines at the counter and all those mouths full of braces. Mount those weird trays on the wall, get the crowd out of their collective awkward phase—and bring in a proper waitstaff and a boatload of whiskey. Like, a lot. Hey look, it’s MessHall.
Next time you’re hitting a show at the Greek, come here first with everybody from your row and grab one of the vast communal tables right in the middle of the place. Have some hog chops. Have some oysters. Have some cobbler. The chef was at Dominick’s for years, and the man behind the corrugated-steel bar slinging your Downtime—it’s whiskey, Cynar, Bénédictine and orange bitters—is from Rivera. So you’re in good hands. And there’s no bell to make you leave.
Just don’t forget about that patio outside. In a few weeks, the counter at the back will open early to get you, your laptop and your pup some Stumptown coffee or freshly squeezed juice.
Your pup is a notorious coffee snob.
Warning: it involves hog chops, a sweeping patio and 300 whiskeys. And it’s definitely not a drill.
Take your exclusive first look at MessHall, a sprawling new cafeteria drenched in sunlight and brown liquor, officially opening Monday in Los Feliz.
Picture your junior high cafeteria. Now sub out the Salisbury steak, the long lines at the counter and all those mouths full of braces. Mount those weird trays on the wall, get the crowd out of their collective awkward phase—and bring in a proper waitstaff and a boatload of whiskey. Like, a lot. Hey look, it’s MessHall.
Next time you’re hitting a show at the Greek, come here first with everybody from your row and grab one of the vast communal tables right in the middle of the place. Have some hog chops. Have some oysters. Have some cobbler. The chef was at Dominick’s for years, and the man behind the corrugated-steel bar slinging your Downtime—it’s whiskey, Cynar, Bénédictine and orange bitters—is from Rivera. So you’re in good hands. And there’s no bell to make you leave.
Just don’t forget about that patio outside. In a few weeks, the counter at the back will open early to get you, your laptop and your pup some Stumptown coffee or freshly squeezed juice.
Your pup is a notorious coffee snob.
