In a town where “hot” restaurants tend to be gargantuan, dramatic spaces filled with see-and-be-seeners, Karen and Quinn Hatfield’s spare, intimate restaurant keeps the focus where it belongs: on the food. The Hatfields (whose combined resumes include stints at Spago, Gramercy Tavern, Jean Georges, and Bouley) create dishes that pair fresh, locally grown ingredients with classical French technique. The results—starters like creamy Dungeness crab salad with a sauté of pea tendrils, and entrées like mint-and-date-crusted Colorado rack of lamb with potato-chive purée—change seasonally, but are always dazzling. If they’re available, don’t miss Karen’s sugar- and spice-dusted beignets with Venezuelan chocolate fondue and a vanilla-chai milkshake shot; they’re worth saving room for.
Tip: Reserve your table at least a week ahead; the restaurant has only 48 seats.
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From Food & Wine , JUL 2011
Chefs are known for being competitive, but Quinn Hatfield of Hatfield's in Los Angeles beats them all: He trains 12 hours a week...MORE
From Food & Wine , JAN 2011
When a restaurant moves from a small setting to a grand one, disaster often strikes. Not so for husband-and-wife chefs...MORE
From Food & Wine , OCT 2010
'At the end of the night, I love to have a Langer's pastrami on rye with a nutty white wine from France's Jura region...MORE
From Food & Wine , MAR 2007
Chefs Karen and Quinn Hatfield (who worked as a pair at Los Angeles's Spago, and separately at Manhattan's Gramercy Tavern, Jean Georges and Bouley)...MORE
From the From the May 2008 Food & Wine Go List
Last fall, <a href="/bestnewchefs/?year=2006&chef=C5BEC90E-206F-4B65-B732510A58A08DDC">Mary Dumont (an F&W Best New Chef 2006)</a> took over this Harvard Square institution. She has updated the traditional New England menu with some daring combinations, such as grilled duck breast with a lemongrass-prosciutto broth.
We loved: Crispy Kurobuta pork belly “BLT,” with tomato confit and braised lettuce.
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