Neither dense nor obscene in size, the baked-to-order butter biscuits at the new Palihotel's restaurant are, in short, divine. They come in threes atop a wood board with quenelles of maple butter and pimento cheese, a dollop of jam, and a tiny mound of flake sea salt—but the biscuits are only the beginning. Hits from the original LA restaurant are in bountiful supply, but executive chef Joey Elenterio imbued the Southern-verved menu with some Pacific Northwest additions too, like sweet-and-spicy salmon jerky, smoked salmon board, and vegetarian, smoked mushroom barbecue sandwich.