According to both Eater LA and Los Angeles magazine, Hatchet Hall -- in the former Waterloo & City location in West Culver City -- is now open. 

There is no menu on-line yet, but according to Eater LA, patrons can expect, "[Chef Brian] Dunsmoor’s personal brand of cooking, which marries Southern tones with fresh local ingredients, and always packs a lot of flavor."

Los Angeles provides some details:

...the half duck...starts with a sweet tea brine and spends time in an old-school Texas smoker, and comes with barbecue pickles and rolls. “It’s somewhere between Peking duck service and a Southern-style barbecue,” the chef says. Only 12 of those are served a night.

The grill isn’t only reserved for meats. There’s a wood-fired local stone crab, which gets cracked before hitting the table, sided by a rich crab butter. “You have to get in there and pick it yourself,” he adds. There’s also a brined and grilled pork chop served with sweetbreads and chanterelles in a Madeira sauce. The heritage pigs come from Oliver Woolley’s Peads and Barnetts farm in San Diego, which Dunsmoor has used at all of his most recent ventures.

The articles also say that Hatchet Hall has two bars: one in front and a hidden speakeasy-type space in the rear. 

The Los Angeles article even goes on to describe the decor: "The entire place is sort of funky and filled with mismatched furniture, a whitewashed oyster bar, vintage mirrors and artwork, taxidermy, and other flora and fauna."

You can read the whole Los Angeles article HERE and the Eater LA article HERE.