Today is: Thursday, April 24, 2014






Hatfield's Restaurant Review

Hatfield's Restaurant is truly a great place to eat and to enjoy yourself.
Husband and wife Quinn and Karen Hatfield have teamed up to
bring you an exquisite and elegant experience.
 
 
 

While the menu may be more modern and charming setting keeps the restaurant rooted in tradition. We are greeted by the hostess before we have both feet in
the door, and smile at the immediate hospitality. Moments later, we find
ourselves comfortably nestled in the main dining room, where an intimate
and quaint feel is achieved by the low din of conversation.
 

Cauliflower Soup and Quail Egg

The starters section of the menu is dominated by classic French beginnings, we started with Pan roasted diver scallops, rum plumped golden raisins, apple celery root purée, fried capers. Perfectly seared on top, with a slightly salty crust, each scallop gently slices apart to reveal glistening, and the tenderness of the scallop eagerly embraces
the piquancy of the vinegar's tang, exploding with flavor on the tongue, a
very light and delicious appetizer that will keep you wanting more.
 

Pan Roasted Diver Scallops


Mustard Green And Ricotta Agnolotti,

Our next appetizer was the Mustard Green And Ricotta Agnolotti, Cinnamon
Banyuls Beurre Fondue, Armentizia Cheese, simply delicious and again, very
light, a homemade Agnolotti to me, is something that I truly enjoy and this one
was without a doubt a great choice, and our final appetizer was the Charred
French mackerel, roasted pineapple, avocado, crispy shallot, salsa verde.
The presentation of the appetizers are both classic and modern, this
appetizers course sets the pace for the meal, demanding slow,
deliberate bites that allow us to ponder the luscious flavors.


Charred French Mackerel

 
Great Matinis and Selections of Wine

Château Massiac, Languedoc is one of many gems among Hatfield's wine selection, which contains amazing and carefully selected bottles, offering a range of bottles
from astonishingly reasonable to rare and premium, although not overpriced.
In fact, most wines are only marked up slightly above retail,
making it nearly impossible not to order one.


Colorado Rack of Lamb

The Date and mint crusted Colorado rack of lamb, is a Hatfield tradition and Chef Quinn knows when to leave tradition unchanged. Perhaps the most classic dish
on the menu, the lamb is a return to the comforts of old. The savory meat is a
rare treat, the sweetness of the potato chive purée is simple but flavorful,
adding just enough zest to occasionally distract us from the rich meat.


Sautéed Wild Striped Bass

While tradition is satisfying, it is no match for Quinn's contemporary additions to the menu. The Sautéed wild striped bass is a towering sculpture of flavor: a thick filet
of pale fish sitting precariously atop a structure of wild mushroom, leek and
cauliflower fricassee. It is a modern dish, whose spectrum of flavors
and delicate, precise presentation speak sophistication.


Lime Cream "Pie” with Gingersnap Crust


Warm Pear and Brown Butter Tart

You cannot leave without trying Karen’s desserts. Dessert seems an extension of
the meal, just as interesting and complex as the courses that precede it. Lime
cream "pie”, gingersnap crust, huckleberry compote, cream cheese
ice cream; a melting spoonful of elusive flavors that leaves
the tongue wanting nothing more. 
   
 
Chocolate and Peanut Butter Truffle Cake with Salted Caramel Ice Cream

   The Chocolate and peanut butter truffle cake, salted caramel ice cream, roasted peanut toffee, it tastes like sophisticated summer, and is the perfect last bite:
Chef Quinn is one to keep your eye on. As outstanding as his dishes are
now, there is a twinkle in his eye that promises there are better things
to come. Hatfield Restaurant may just become a Los Angeles
institution, a pride not only of the West LA
neighborhood but of the entire city.


For map and location click Here!

For more information please visit their website at www.hatfieldsrestaurant.com

Articles By: Mary Adams
Photos By: Chris Marx


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