Herringbone, the newest addition to West Hollywood's Mondrian hotel from Chef Brian Malarkey, embraces both its namesake and of-the-sea fare with gusto, from the gold-coated, fish skeleton chandeliers to the pufferfish encased in the patio's high-top table to the herringbone pattern that adorns dinner plates. The restaurant extends outside, where a luxe bar and more dining space—in addition to a seriously sexy firepit area—overlooks the LA skyline.
There are a variety of hot and cold appetizers on the menu to choose from, as well as flatbreads to share (though we recommend passing over the crusts to focus more on the sea-inspired dishes). The hamachi and duck crudo ($16) delivers tender slices of yellowtail accompanied by some seriously smoked grapes, and for an app that truly sticks to your bones, the shrimp and grits ($14) is comfort food taken to another level—shrimp swim in a terrine filled with grits and chili, topped with slivers of fresh fennel. There is both surf and turf offered as a main course; for those who lean more towards the surf, the seared diver scallops ($31) are the way to go, perfectly cooked and served with morsels of sweetbreads. Malarkey's signature smashed cauliflower is on the menu as well, available as a side or with the Pacific swordfish.
As for drinks and dessert, it's hard to go wrong here: an extensive wine and cocktail list proves that there is something for everyone. If Pimm's is your something, The Peter Rabbit ($14) is just the ticket (we love that it's served with the cutest pickled carrot on top). The dessert menu is short but tantalizing, including both warm apricot donuts and a heavenly passion fruit cheesecake served with coconut sorbet that will leave you floating on air.