@WeHoEDITION

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When: Sunday - Wednesday 4:00 PM - 12:00 AM
Thursday - Saturday 4:00 PM - 2:00 AM

Deets: The West Hollywood EDITION is pleased to announce that creator, home-chef, and famously doting husband, Desmond Scott has created a limited-run menu, inspired by his passion for cooking for loved ones. Blending sophistication with the soul of a home-cooked meal, the menu incorporates Desmond’s Texas roots with the California backdrop to create a rounded selection, which will be available at the Lobby Bar for the month of March.

Centered on flavor, nostalgia, and connection, the menu will feature:

Savory Monkey Bread - Whipped honey butter, bacon jalapeño jam

There’s nothing like a nice warm pillowy bread to accompany your favorite bar side drinks! My savory take on traditional dessert monkey bread pairs whipped honey butter and bacon jam with a kick, which can be applied one at a time or both for an amazing bite. 

Brisket Burnt End Bao Buns - Gochujang barbeque sauce, pickled onions, cilantro fried garlic

As a Texas Native I’m biased on finding the best barbecue and there’s no such thing as Texas BBQ without brisket! Texas BBQ meets Chinese steamed bun in this brisket bao creation! I love merging the concepts of two cultures and this dish creates a fun twist on two traditional items.

Hamachi Crudo - Grapefruit, serrano chilies 

Nothing says California to me like fresh and masterfully prepared fish. I wanted to add something refreshing and light to the menu and this Hamachi Crudo perfectly balances the acidity of grapefruit, salty caviar, and olive oil for a luxurious mouthfeel.

Tie The Knot (Cocktail) - Tequila, white cherry syrup, coconut cream, fresh lime juice

Hint for the Average Socialite: The Lobby Bar is open to the public.

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