Messhall’s new Executive Chef Shane Pritchett arrived in Los Angeles direct from New Orleans. Chef Pritchett was hand-picked by Emeril Lagasse to work at his original Emeril’s Restaurant and then became Executive Chef at Emeril’s famed Delmonico restaurant in New Orleans. He received rave reviews and perfected his talent bringing big bold flavors to classic recipes.
The new menu at Messhall will be a mix of new specialties from Pritchett - Hog Chop with Tchoupitoulas sauce; Stone Ground Grits; Crab Cakes with house slaw and Turkey chili with jalapeno cornbread plus Messhall standards like Willard Fried Chicken, The Messburger and our “Best of LA” Corn Fritters . Pritchett promises lots of seafood specials starting with Fried oysters with black eyed peas and brie cream; Ceviche du Jour; and ‘peel + eat’ Shrimp. We’ll also be adding some “breakfast for lunch items” like Shrimp and Grits and Chicken and Waffles Next up, Chef Pritchett will be showing off his sweet tooth so stay tuned.
Fat Tuesday Party February 17
“Laissez les bons temps rouler” or as they said in LA, “Come hungry and thirsty”! There was plenty of food, drink, music, and fun. Special of the Night will be a two-course Mardi Gras feast: an authentic Crawfish and Shrimp Boil* (with corn, sausage + mushrooms) served on newspaper in a tin can lid and a Cinnamon Raisin Bread pudding with praline sauce for dessert (Feast $36). And since it’s (Fat) Tuesday, all Oysters and all Tacos are just $1.
In addition to our not-so-traditional Hurricane (recipe below), drinks also included for the night were named after the Seven Deadly Sins – pick your favorite: Lust, Gluttony, Greed, Sloth, Envy, Wrath and Pride (recipes below).
$1 Oysters and Taco Tuesday returns to Messhall
Our popular ‘no limit’ $1 Oysters and Tacos return every Tuesday night.
That’s all night long – not just a happy hour.
Drink Recipes
Hurricane (umbrella included) $10
3/4 lime juice
½ oz grenadine
1 oz pineapple juice
1 oz blood orange juice
1 1/2 oz Passion Fruit infused Loft + Bear vodka
3/4 oz Smith and Cross Rum
Pride (one of Seven Deadly Sin drinks) $12
2 oz Isle of Skye Scotch
¾ oz Meletti
1/2 oz Poli Miele
Dash of Angostura and Peychaud’s bitters
4500 Los Feliz Blvd
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Wine Pairing for March 2015
Fleur Bleu 2013 California Gewürztraminer
Our Fleur Bleu 2013 California Gewürztraminer follows its definition with a rich nose of lemon, daffodil and passion fruit notes. Some citrus blossom aromas are lingering in the finish. Gewürztraminer is one of the most pungent varietals of all white wines. Its legendary spicy characters are displayed in the attack. The mouth has a succession of warm spicy aromas, some lychee, along with some calming citrus acidity. This wine is considered a dry white, however a very small amount of residual sugar provides a round, pleasant finish. As for food pairings, this wine is a perfect match for a simple fish or chicken dish, spicy Asian cuisine or even curry-based dishes. Fresh fruits, nuts or cheeses like Havarti, Gorgonzola or Muenster are perfect with this wine. Try it with the featured recipe: “Supreme Salmon Rub.”
Wine Country Recipes
Supreme Salmon Rub
Specially created for pairing with
the Fleur Bleu 2013 Gewürztraminer
Ingredients:
1 pound salmon fillets, skin
removed
1 tablespoon vegetable oil
2 tablespoons McCormick®
Perfect Pinch® Salad
Supreme Seasoning
1 tablespoon firmly packed
brown sugar
Directions:
Preheat oven to 400°F.
Place salmon on foil-lined baking pan.
Brushsalmon with oil. Mix Seasoning and brown sugar
in small bowl. Rub on both
sides of salmon.
Bake 10 minutes or until fish flakes easily with a fork.
Makes 4 servings.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
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Holy Cow will be launching a new Holy Lunch menu on Monday March 8 featuring classics and new items each with a choice of one side. All of the custom combos on one plate:
New: Brentwood Club (smoked chicken, applewood bacon, avocado, baby greens, garlic aioli on Texas Toast) $11
Smokestack (smoked tavern ham, Vermont cheddar, 1000 dressing, pickles, slaw on Texas Toast) $10
The Miner (Pulled pork, tri tip or brisket on Texas Toast) $10
BBQ Pulled Chicken (Pulled BBQ Chicken, crispy onion, Vermont cheddar, picked red onion; Brioche Bun) $10:
Classics:The Standard (USDA choice ground beef, lettuce, tomato, B&B Pickles, 1000 dressing on Brioche Bun) $10
Prairie Dog (Louisiana hot link, ale mustard, pickles, crispy onions on Toasted Roll) $9
The Hog (Pulled pork, Carolina sauce, Slaw, Crispy onion, B&B Pickles on Brioche bun) $10
Sides: Holy Fries; House Slaw; Idaho Potato Salad; Kettle Beans; Collards
Specials: Smokey Corn Chowder & Cornbread $8
Turkey Chili & Cornbread $8
Note: Mon-Fri 11:30 - 4 pm, dine in only. Regular menu items also available.
Desserts - Giant Cookies and more
No one can resist our grab one and go giant $2 Chocolate Chip cookies. For those who like to linger over dessert, the Chocolate Bread Pudding (brioche, vanilla bean cream, chocolate, spices, fresh whip cream) served warm will keep you in your seat till the last drop. Prefer a fruit dessert, order our Peach Crumb – peaches, brown sugar and oat crumb. Simple and divine. Or the classic Banana Cream in a Jar (vanilla bean cream, banana brulee, whip cream and toasted almonds). Dessert $7.
HOLY COW BBQ
264 26th Street (opposite the Brentwood Country Mart)
Santa Monica CA 90402
310.883.6COW
Delivery to LA's westside neighborhoods
