Hatfield's
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.
As Featured In...
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) have opened an adorable neighborhood restaurant that can accommodate no more than four dozen diners at a time—tiny by local standards....” MORE>>
Last updated March 2007 lastArticle = 3/2007 and lastAward =
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