There’s a new lunch spot in town. Just a hop from Westwood, a skip from Century City and a jump from Beverly Hills, BLVD 16, located inside the Hotel Palomar Westwood on Wilshire Boulevard at the corner of Selby Avenue, is now open at lunchtime. You may have known about or tasted their culinary delights for breakfast, brunch, rush hour or dinner, but as of last month, BLVD 16 is serving up über-fresh local, farm-to-table creations Monday through Friday from 11:30 a.m. to 2 p.m.

After repeated requests from hotel guests and seeing a need in the community, Wisconsin-bred Executive Chef Simon Dolinky decided to appease the eatery’s fans. Always the innovator, the chef is offering his new ’Wich Way and ’Wich Way-To-Go menus, if you’re in a hurry or simply seeking a relaxing food refuge.

All of the good-for-you, gourmet sandwiches are $10. And the range of choices hit every one of your possible cravings: Smoked Brisket Reuben with house-made sauerkraut, Russian dressing, gruyere cheese on white rye bread; Albacore Tuna Melt with green olives, roasted tomato and cheddar on ciabatta; Tomato and Mozzarella Panini with balsamic dressing, basil and arugula on ciabatta; Crispy Chicken Sandwich with creamy mustard coleslaw, sliced pickles and Tabasco aioli on sesame seed bun; The Tasty Burger served with tomato preserves, jack cheese, crispy onions on a brioche bun.

Having tried all five, I can tell you without hesitation that each one trumps the next. The crispy chicken is tender and crunchy smothered with an aioli bursting with flavor. For $4 you can order ’Wich Extras, and the Smoked Reuben screams for the spicy house-made pickles. The Garden Herb Fries are also finger-lickin’ good.

If you’re looking for bread-free options, the salads and mains are equally as lip-smackin’ and range from $8 to $16. The BLVD 16 Chopped Salad is everything you could ever wish for in one bowl: dried currants, blue cheese, crispy bacon, chopped eggs, chopped grilled chicken and walnuts tossed with a tarragon vinaigrette. The American Kobe Beef Salad feeds your meat fix with thinly sliced grilled flank steak, spinach, mizuna, tangerine, chopped tomatoes, red onion and toasted almonds with a soy lemongrass vinaigrette.

And the Fennel and Potato Chowder with crunchy biscuit crackers fills you to the brim with healthy bites.

In fact, all of Chef Dolinky’s ingredient-driven dishes are inspired by his farm-to-table sensibilities. Dolinky is serious about his commitment to sustainable practices, and the hotel and restaurant maintain their own rooftop garden, which supplies fresh herbs and more.

If you’re sticking around, BLVD 16 presents the 30-minute, three-course Power Lunch for $25. Choose between Roasted Baby Rack of Lamb with porcini couscous, grilled eggplant and peppercorn gastrique or the Chef’s Entrée of the Day, plus each comes with a side salad and fresh baked cookies.

On Thursdays, Chef Dolinky rustles up his Thursday Market Menu, which is created based on ingredients he picks up at the Santa Monica Farmers Market each Wednesday. Slow Roasted Beef Tenderloin with Crispy Weiser Farms potatoes, balsamic pickled spring onions and green garlic is just one entrée highlight he has served up. Thursday’s three-course menu is $35 per person (alcohol, tax and gratuity not included).

Are you still looking for a place to celebrate pops on Father’s Day (June 20, hint, hint)? BLVD 16 is offering a Father’s Day Brunch on Saturday, June 19, and Sunday, June 20, from 11 a.m. to 2 p.m. The brunch is $35 per person, inclusive of bottomless beers from around the world. Whose dad wouldn’t love Sliced Prosciutto and Salmon with bagels and demi-baguettes, BBQ Chicken Salad with corn and black beans, biscuits and gravy or Eggs Benedict with grilled rosemary ham and lemon hollandaise?

For more information, call (310) 474-7765 or visit