Open for breakfast, lunch and dinner, the menu at Hall marries European dishes with Japanese flavors. Breakfast and lunchrevolve around pastries and baguettes such as the meatball sandwich made with Washugyu, beef from a breed of black Wagyu crossed with American black Angus. At dinner the menu becomes slightly more adventurous, featuring shareable plates of rotating canapés; panko-fried calamari with white miso mustard cream sauce, and Washugyu Hamburg steak.
Jason Rodriguez (The Living Room at Park Hyatt), is charge of drinks at Hall and cocktails include a sake-based Sensai with Cocchi Americano Vermouth and orange blossom water; Eight Ball (gin, berries and Maraschino liqueur); and a Manhattan Iced Tea made with black tea-infused whiskey. But it’s not all about cocktails. The wine list is French-focused.
The interior at Hall is fitted with century-old oak wooden panels and creative vintage touches. The warm interior of brown colors is balanced with luxurious elements of gold and marble, creating a space that is both welcoming and stylish at the same time.
The menu offers some inventive fare like a meatball sandwich made with Washugyu, beef from a breed of black Wagyu crossed with American black Angus, and ice cream made with the lees of sake.
Sake from Brooklyn Kura on tap.