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I must have passed by the Hotel Palomar on the Wilshire Corridor so many times, but I never noticed it was there. Now, with the hotel’s restaurant, Blvd 16, offering a happy hour special, I’ll have a reason to stop in.

Blvd 16 calls its happy hour “Rush Hour” and is pushing the concept as a stop during the evening commute. It’s relatively close to the 405 freeway, so I guess this is a reasonable idea. From 4:00 p.m. to 7:00 p.m., you can choose from a variety of small plate appetizers ranging from $3 to $5, and from a list of 3 oz. wine flights ranging from $4 to $6. Well drinks are $6, too.

I had the chance to try out some of these items recently, and some were excellent while others underwhelmed. The grilled flatbread’s toppings change according to Chef Simon Dolinky’s whim, and when I was there that whim included ricotta, bacon and caramelized onions. It was one of the better items, and was even good the next day (I ate it cold, right out of the fridge, because I’m classy like that). I also enjoyed the herb french fries tossed in herbs grown on the hotel’s rooftop garden. The crunchy grit fries, which are made from grits, are an interesting twist on the traditional french fry. But they’re so big that they should be called planks instead!

Flatbread with ricotta, bacon and caramelized onions

Crunchy grit fries

I also tried some of the lounge menu, i.e., non-happy hour, items and really liked the $10 Mac and Chevre (that’s mac and goat cheese, folks), and the $16 Hawaiian Tuna Rolls filled with dungeness crab and sea beans and topped with candied kumquat, shaved lemongrass and micro shiso. Chef Dolinky also brought out some items from the dinner menu, and my favorite was the $9 creamy asparagus grits with parmesan and a poached egg on top. A written description of this dish doesn’t do it justice; it’s really good, and I don’t even like grits!

Mac and chevre

Hawaiian tuna roll

Creamy asparagus grits

Some of the dishes that I wasn’t as impressed with included the Carolina-style BBQ pork sliders (too vinegary) and the crispy calamari (underseasoned). Chef Dolinky also brought out a special dish, a Korean shortrib taco. The beef was cooked in Coca-Cola to give it sweetness, and it was served with a smear of grits between it and the tortilla. While the flavor was nice, the grits just reminded me of mashed potatoes, and it felt out of place. It was meant to be a fusion dish, but it wasn’t one of my favorites.

Korean shortrib taco

As for the cocktails on the lounge menu, I tried two: the restaurant’s signature Blvd 16 (non-happy price $12) and the Lady in Red ($14). I preferred the Blvd 16 made with tarragon-infused Square One vodka, Domaine de Canton ginger liquor and citrus juice, and served with a slice of cucumber. I’m drawn to any drink with cucumber and herbs, and this one was definitely satisfying. The Lady in Red was also good with its mixture of Ketel One citroen, St. Germain elderflower liqueur, fresh strawberries and lemon juice. I’m also a sucker for anything with elderflower in it, but the strawberries made it just a tad too sweet for my taste.

Blvd 16 cocktail

Lady in Red

All in all, I enjoyed more than I didn’t, so I would stop here if I’m ever in the neighborhood. And for the low prices during happy hour, it’s worth the layover on your trip home after work.

PS – I’ve eaten at Blvd 16 for breakfast before, and I have to say the guava syrup with the whole wheat pancakes are awesome (and again, I don’t like pancakes!).