Cuisines and Dishes at Hal's Bar & Grill:
- Californian
- American
Hal's Bar & Grill
2327 Abbot Kinney Blvd,
Venice
CA
90291
halsbarandgrill.com (310) 396-3105
Menu for Hal's Bar & Grill
Menu for Hal's Bar & Grill provided by Allmenus.com
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Other menus for Hal's Bar & Grill
Dining options for Hal's Bar & Grill
Ratings and Reviews for Hal's Bar & Grill
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May 19 2012
Jill Z. via Yelp
i loved the food at Hal's and couldn't wait to have more. since i loved it so much, when i returned to Montana, i tried to get a gift certificate for a...read more
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May 10 2012
Don S. via Yelp
I should have reviewed this place a loooong time ago, because I have been going there a looooong time! I used to live in Venice when I was a starving...read more
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May 09 2012
Brenna R. via Yelp
A go-to. Trying to build contingent for Abbot Kinney nights out. Food is OK, have had good and meh experiences but drinks are the way to go. Never as...read more
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Mar 19 2009
EntertainmentEater via Citysearch
I USED to LOVE Hal's... but, the events over the past week has recently altered my entire view. I realized that I don't LOVE Hal's...read more
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Sep 02 2008
krunoslav via Citysearch
I have never written a restaurant review but this was a must. Went to Hal's a little early on a Friday night and were seated quic...read more
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Jun 29 2008
4frankie via Citysearch
I have been to Hal's several times after work- parking is usually a pain on abbot kinney at night. I like the atmosphere at Hals- ...read more
From Citysearch
The Scene
Whitewashed, high ceilings, an inviting 40-foot bar and frequently revolving artwork by artists such as Peter Alexander and Joni Mitchell contribute to the restaurant's hip, contemporary ambience. A mixed bag of diners--from casual beachcombers and trendy young professionals to more mature singles--relax in cozy booths with cool stone tabletops.
The Food
The menu changes seasonally, but always features traditional American dishes with California flair. Ahi, Pacific yellowtail and salmon sushi hand rolls are fresh and prepared in generous portions, and served with a nuclear wasabi-soy diping sauce. Main-course winners include the crisp-skinned duck breast in blood orange-sesame oil, served over creamy polenta; sauteed sweet parsnips add zing to the tender filet mignon with port-wine reduction. Dessert is a must-have: crispy-outside, creamy-inside pear-cranberry bread pudding is the house favorite, and arrives warm atop a velvety, raspberry-swirled creme Anglaise.
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