Hotel Palomar in Westwood is making a few changes at Blvd 16, its locavore restaurant. The property has refreshed both its lounge and bar area and placed Richard Hodge in the kitchen as the new executive chef, following Simon Dolinky’s departure to San Diego. A NorCal ex-pat, Hodge is a veteran of Union Square’s touristy Puccini and Pinetti and plans to stick to Blvd 16’s seasonal “land, sea, and air” approach on the menu while bringing in pasta dishes like mushroom fettuccine with black truffle pasta and house-made gnocchi with green garlic, as well as a new deal called “Bourbon**Burger**Beer” that offers a Rogue Dead Guy IPA with a pour of Bulliet and organic beef burger for $20.
Hodge Photo: Blvd. 16