Because little change is good for everybody except 52yr-old women, the W has replaced Craft with Cook Hall, a "bar-centric food hall" cheffed by Rick Graff, who walked away from a career as a marketing exec to hang out in farmers market stalls.
Amidst wrought-iron window lattices, leather-backed booths, and an Edison-lit, stone-topped bar, you'll start your scarfing with chicken liver mousse, roasted radish toast, and cucumber mignonette-sided West Coast oysters, aka, Don Killumotos. Get considerably more stuffed on sammies like chili mayo pork belly sliders and fried-egg-topped Welsh rabbit, or plates like spicy pork sausage & lentils, shellfish stew w/ cornbread, and beet-marmalade grilled snapper
They've brought in James Beard winner Belinda Chang to get you sauced on hooch utilizing housemade syrups, bitters & shrubs. Start that process with a DIY mixology kit, or let the pros make numbers like a Bentley (applejack, rouge, orange bitters), a Hibiscus Flip (gin, Hibiscus syrup, maraschino liqueur, vermouth, mint, orange bitters), or the Green Harvest Swizzle with rum, green chartreuse, mint, bitters & green apple puree -- despite the fruitiness, most men'll order another without even pausing.