The bar at Wood & Vine is dark and mysterious that pours good drinks to a hip crowd. (photo courtesy of Wood & Vine)

Hollywood and Vine is one of the most famous intersections in Los Angeles. In the 1920s, this is where the majority of radio and motion-picture businesses were located. In the 1960s, many studios moved on, and Hollywood lost a little of its luster, yet I fondly remember walking to the glamourous art-deco Pantages Theatre with my parents to see Zero Mostel in “Fiddler on the Roof”.

During the 1990s, the area went through a renaissance. The Hollywood & Vine subway stop opened, Hollywood & Highland shopping complex was built, and the area experienced great growth.  The W Hotel opened in January 2010, and with it came an influx of new restaurants and nightclubs, like Wood and Vine.

Located across from the Pantages Theatre inside the historic Taft building, the sophisticated bar exudes Old Hollywood. Sitting on the stools, lively hipsters, locals and patrons sipped cocktails and shared small plates, before seeing Chelsea Handler who was currently playing at the Pantages.

“Food comes out as it is ready, so theatre patrons can be out of the restaurant fully satisfied in less than one hour,” said the General Manager, Albert Rothman.

The beluga lentil salad with fava beans is topped with a perfectly poached egg and lemon vinaigrette. (photo by Jill Weinlein)

Beyond the bar is an outdoor patio with wood shingle walls and a rectangular fire pit blazing in the cool night air. Soft, upholstered stools surround the fire pit for guests to enjoy the warmth and beauty while drinking classic cocktails, such as the Accomplice, made with Rain organic vodka, lemon juice, housemade strawberry syrup and a couple splashes of champagne. A new York vibe fills the air, with overhead views of surrounding office buildings and night sky.

Chef Gavin Mills is quite a talent, whipping up elegant steamed mussels, flavorful grilled flat iron steaks and colorful beet salads perfect for sharing. Every morning he visits different Farmers’ Markets to utilize the freshest ingredients in his dishes. Mills changes the menu daily to keep the dining experience fresh.

Beers are from California and Maine. Wines are locally sourced from Napa, Russian River and the Santa Cruz Mountains. Cocktails are listed on the menu as “spring libations”,  “clear booze” and “dark booze”.

We started with a charcuterie and cheese plate and two classic cocktails, the aforementioned Accomplice, the Hunter, a signature drink with Redemption rye, Heering cherry liqueur and thick lemon peel. On a wood plank were thin crisp bread crackers next to a pot of creamy and rich chicken liver mousse, a slice of pork torchon (foie gras), four slices of flavorful pepperoni, two mild cheeses from France and Belgium, and small ramekins filled with pickled vegetables, honey and mustard. It was a feast. Chef Mills takes pride in his charcuterie.

When they first opened in April, Mills served fried chicken and waffles with a maple roasted squash syrup. It was a huge hit and is one of the most requested dishes.

“It’s a little protein and starch with a sweet and savory component. People get a visceral experience biting into this dish,” Rothman said.

Wood & Vine’s outdoor patio offers great sky views and a large fire pit to keep patrons warm. (photo by Jill Weinlein)

Next arrived the black Beluga lentil salad with green fava beans, basil and a poached egg. The lentil beans looked similar to caviar and were cooked al dente. When we pierced the poached egg with a fork, the yellow yolk oozed onto the salad.

The colorful heirloom cherry tomato salad with sliced fresh apricots and a creamy burrata cheese were sprinkled with a vinaigrette and basil. The sweet tomatoes arrived in colors of purple, green, yellow, orange and vibrant red.

My favorite dish of the evening was two grilled scallops on a bed of truffle grits and cubes of artichoke hearts giving it a Southern twist.

A glass of port and butterscotch pot de crème with caramel ice cream and sprinkled with black molten sea salt was the perfect ending to our meal. The pot de crème is served in a little mason glass jar and the mixture of sweet and salty flavors was heavenly.

Wood & Vine welcomes guests for post-theater, late-night dining or cocktails. It is is a welcome addition to one of the most legendary areas in Los Angeles and a restaurant that I will excitedly come back to. $$ 6280 Hollywood Blvd. (323)334-3360.