Hush, Los Angeles

Hush Lounge is up a few stairs and against the back wall. You can order a drink and lean up against one of the mirrored pillars or settle into a seat on the landing where the elevated position makes it a perfect perch for watching diners or dancers, depending on the time. The bar is also level with an impressive DJ booth that will blast some of Hollywood's most cutting edge cuts. The VIP lounge is an offshoot of this bar area: a small room crammed with touchable, white couches and chairs, glass-encased underground "window" displays that pay homage to the club's history. Owner Robert Palmer (not that one) plans on adding a plasma screen TV in this room so that VIPs can easily watch the stage show while staying out of sight. There is an even smaller VIP dining room connected that is desperately mimics a baronial den. The walls are dark wood, there is an overflowing bookcase and the head of an animal adorns the wall. Palmer hosts dinner parties in here, but most Hush patrons will never be invited. Palmer hopes for the food at Hush to be a bigger draw than at other clubs. Among his other notable achievements, Chef Keith Silverton was the Executive Chef at Dominick's until 2003 and opened Spider Club at the Avalon. He later teamed up with Palmer to create Hush's menu. Starting courses like the Heirloom Tomato Salad and Bocconcini and Hillview Tiny Lettuces are simple, but light and fresh. Entrees are heartier and classic, like the savory Valentino Short Rib, braised and served over buttery potatoes. The Lobster Mac & Cheese is heavy on the cheeses (reggiano and mascarpone) and dense with huge chunks of lobster, making it a tasty indulgence. Palmer's tip for getting in to the most exclusive Hollywood clubs? "Make a dinner reservation and show up early. If you're there for dinner, they can't kick you out."