James Beard Award-winning chef Tim Hollingsworth is ushering in a new era with his latest restaurant, Alphabet Bar & Grill, bringing his Southern-inspired dishes with a fine-dining twist to Palisades Village.
The eatery, created in partnership with developer Rick Caruso and Los Angeles-based hospitality organization The h.wood Group, launched alongside dozens of other businesses when the shopping and dining complex reopened on August 15.
Hollingsworth said he had been in talks with the Caruso team for years to bring a new concept to Los Angeles. When the team explored the idea of opening a restaurant at Palisades Village, Hollingsworth saw it as a perfect fit.
“I thought it was an amazing opportunity, not only to open something with Caruso, but also in an area that has gone through so much tragedy and with a community that has so much resilience,” said Hollingsworth. “Anytime we have the opportunity to give back, it’s a special time for us because food brings people together, right? I’m opening a new restaurant in Los Angeles after taking some time off, so it’s a little bit of a new start for both of us.”
Hollingsworth’s previous L.A. restaurant, Otium, located adjacent to The Broad art museum in downtown, shuttered in September 2024 after a nearly decade-long run.
In some ways, Alphabet is a revival of Hank’s, the restaurant that formerly occupied 1033 North Swarthmore Avenue and paid homage to Caruso’s father. Like Hank’s, Alphabet has been designed by Hollingsworth and his team to have a neighborhood restaurant atmosphere.
Hollingsworth was born in Texas, grew up in California and was raised on his mother’s cooking, which informs the menus he prepares today. His career has pulled him deep into the fine-dining world—he spent more than a decade working at The French Laundry in Yountville and competed in the prestigious international cooking competition Bocuse d’Or in France in 2009.
For Alphabet, Hollingsworth has adapted his well-honed techniques and attention to detail to create approachable dishes with a versatile family-oriented menu.
“I have four little kids, so [I wanted to make] something I could take my kids to and where a family would be able to find things on the menu for not only the adults to enjoy but also the children,” Hollingsworth said.
The rotisserie chicken—served in half, whole, quarter and family-style portions—is a focal point of the menu, offered alongside house sauces such as jus maison, whipped roasted garlic and creamy roasted poblano.
“I think it’s one of those things that’s really a humble dish, but so craveable,” Hollingsworth said. “Just the fact that it’s roasting, rotating around and around and basting in its own juices, really creates a special product.”
Rotisserie chicken is a theme on the menu, appearing as an option in the rotisserie chicken Caesar wrap, the chicken Alphabet soup and as an add-on for salads. The variety is intentional—Hollingsworth wants the menu to present options that will appeal to changing moods and cravings.
Dining and Cooking