Hatfield's
<p>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, <a href="/restaurants/gramercy-tavern">Gramercy Tavern</a>, <a href="/restaurants/jean-georges-manhattan ">Jean Georges</a>, 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. </p> <p><strong>Tip:</strong> Reserve your table at least a week ahead; the restaurant has only 48 seats.</p>
AS FEATURED IN...
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>>
Last updated July 2011
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