Brunch Plans: The Hudson
February 01, 2013 | by —Alexandra Calamari
Photography by Elizabeth Daniels | Homepage
Perennial West Hollywood brunch and dinner favorite, The Hudson, recently underwent a major makeover, debuting a brand-new look, menus, and collaborations with some of Los Angeles’ most exciting names and venues.
The menu got an upgrade from chef Conrad Woodul, who committed to using local and organic products. Diners can still enjoy classics like The Hudson burger with aged cheddar, tomato, and aioli, but can now dive into dishes like a prosciutto and burrata salad with pickled beets, arugula, and Parmesan, or a braised lamb shank with kale, mashed potatoes, and olive-rosemary jus. Additions to the brunch menu include the powerhouse, a healthful mix of egg whites, kale, and grilled chicken breast; a steak sandwich with grilled onions, arugula, tomatoes, and a horseradish crème fraiche; and a crab benedict served alongside focaccia potatoes. The Hudson now carries Stumptown coffee, tea, and cold brewed items, and will offer desserts by neighboring restaurant Duff’s Cakemix.
Meanwhile, bar maven Mia Sarazen teamed with bar manager Brian Simpson to craft a series of exciting new libations for the restaurant, like The Spicy Number, made with Milagro Silver Tequila infused with serrano peppers, yellow chartreuse, lime juice, cucumber, and agave.
While the Hudson still retains its recognizable train car-esque exterior, the location was completely re-envisioned by designer Jeanmarie Dumouchel (The Varnish) and Croft House reclaimed wood expert Riley Rea. Exposing the wood beams and adding an A-frame roof increased the overall feel of openness for the space, while the bar was enhanced with new countertops, stools, and an aged mirror to evoke an old-timey feel. Elements like the flooring and seating were refurbished, while the designers added new lighting, tables by Croft House, and vintage wallpaper. 1114 N. Crescent Heights Blvd., West Hollywood, 323-654-6686
Cover shoot: September 2014 issue of Los Angeles Confidential magazine.