los angeles guest suites

 

pom couscous

pom steak

Hatfield's

by Juliet Seniff
Print Email

hatfields_logo.jpgMarriage is a beautiful thing: the union of two people who perfectly complement one another.  So be it with food.  And what better way to appreciate them both than at Hatfield’s, an epicurean labor of love for husband-and-wife chef team Quinn and Karen Hatfield.

Due to both poor time management and navigational skills, we arrived unfashionably late on a Friday night.  Despite our tardiness, we were graciously welcomed like old friends, albeit old friends who are known for being late.  Bourbon, lemon juice and prosecco played nice (for once) in the perfect, pre-dinner French 95 cocktail.  Flaky cheddar biscuits were served with perfectly spread-able butter, and it is well known that butter serving temperature is an art form not easily mastered.  By the time our delightful amuse bouche of quail eggs and parsnip soup made its way over, we knew we’d be back.

soup.jpg In his quarter-life quest for independence, my friend Cory brought his own pinot noir.  Although equally impressed by an extensive wine selection, the pinot was the perfect complement to our red meat agendum.  We opted for the daily market menu: the all-inclusive resort of any fine dining experience.  A flavorful, crunchy salad, a magnificent skirt steak seasoned with spicy mustard.  But even the sexiest skirt steak pales in comparison to Hatfield’s pièce de résistance: an apple and brown butter pecan crumble served with crème fraîche.  The sensory experience alone can never be replicated, and to be honest, I feel a twinge of guilt just recalling this dessert.  A result of my Midwestern heritage, I’ve always possessed deep appreciation for the apple tart form.  And side by side, Mom’s homemade apple crumble positively crumbles next to pastry chef Karen’s heavenly incarnation.  Mom, please forgive me.

room.jpg Hatfield’s décor is thoughtfully sparse.  Bare walls and simple lighting fixtures never looked more refined.  The wrap-around porch hugs the slight dining room, and through small country windows allows patrons to enjoy both the inside and outside ambience. 

A genuine warmth and familiarity balanced the poised, professional service.  And Friday night never tasted better.

Hatfield’s
7458 Beverly Blvd, Los Angeles, CA
http://www.hatfieldsrestaurant.com
Please note that it does not seat parties of more than 5

 

 

Hatfield's on Urbanspoon

Juliet Seniff hails from East Lansing, Michigan, and has lived in Florence, Seattle and New York City.  She currently lives in Los Angeles and works in the film industry.

 

Add comment


Security code
Refresh

Restaurant News

Breakfast Buffet At The Wynn
Las Vegas
by Amy Ephron

wynnfood.jpgIt's not about over-abundance, although it sort of is. I'm not the kind of person who loads their plate up full to the brim -- in fact, I don't even like it when my food groups touch, although...

Read more...
Canele
Los Angeles
by Charles G. Thompson

caneleoutside.jpgA canelé is a specialty of the Bordeaux region of France. A small pastry with a soft custard center and a dark caramelized crust. They are eaten for breakfast, as a snack, and for dessert. Canelé...

Read more...
The Bar Room at The Modern: Not Just Any Cafe
New York
by Brenda Athanus

BarRoomMy friend, Barbara and I were escaping the icy tundra of Maine for a long weekend in New York City to indulge in great food, theater and art.

We started our Sunday morning at the MOMA as the doors...

Read more...
sugarFIX at sugarFISH in Downtown LA
Los Angeles
by Anna Harari & Maia Harari

ImageLast night, we had an eating contest at the newest sugarFISH location downtown. Obviously, Maia won, but her dress was a lot stretchier than Anna's. We each ordered "The Nozawa" (the largest of...

Read more...