“Croque Madame”

What is it that makes one restaurant stand out from the rest?

Food:  Where every dish hits the mark. Imaginative, original. Expertly crafted. Executed with finesse. Harmony of color, texture, and taste.

Wine:  An interesting wine list that synergizes with the menu. The wine selection accentuates the food. The food selection accentuates the wine. Fairly priced. We adore a sommelier who listens to us describe what we are looking for in a wine, then nails it. “We’re in the mood for a pinot noir that is fruit forward, bright and juicy, complex. We would also love to try something new. In a white. No oak. No grapefruit flavors. Something rich.” (See below for the superb wine picks).

Service:  Professional service that is polished, warm and engaging without being overly chummy. Anticipatory with flawless timing. Ultimately knowledgeable.

Hospitality:  Gracious hosts. When learning of our crazed appreciation for food (maybe the camera gives it away?) we were invited for a peek behind the glass-walled kitchen at the end of the night.

Ambiance: An intersection of architecture, decor, tableware, lighting, and music. A room where we as guests feel comfortable, glamorous, appreciated.

We found a stand-out restaurant recently, in Hatfield’s.

What makes a restaurant stand out for you?

Hatfield’s. Taste with the eyes.

Beginning with the complimentary rosemary-garlic-shallot-oil popcorn served at the bar which we nibbled with Champagne, followed by the Chef’s amuse bouche when were were settled in at our table, we knew we were in for a special evening.

“Croque Madame”
yellowtail sashimi, prosciutto, sunny side up quail egg, grilled brioche

Bobo Farms Foie Gras
apple-rosemary “butter”, caramelized cippolini, molasses toast

Wine Selection
vermentino and pinot noir

Antoine Arena Patrimonio “Haut de Carco” Blanc 2009
100% Vermentino. Fresh, bright fruit flower aromas. Smooth, creamy and rich texture, with concentrated round flavors of peach, apple, and apricot. Spicy notes on the finish. An esoteric white wine from the Mediterranean island of Corsica.

Steamed Branzino
brown butter spaghetti squash, broccolini-maitake sauté, muddled citrus vinaigrette

Charred Octopus Salad
confit potatoes, marinated fennel, arugula, green olive tapenade

Farmhouse Salad
lola rosa, endive, avocado, pee wee potatoes, persian cucumber, roasted almonds

Busy.

2009 Hirsch Vineyards “San Andreas Fault” Pinot Noir
Enticing fruit and floral aromas of cherries, raspberries, lavender, orange blossom, anise. Bright, juicy, and briary red berry flavors. The San Andreas Fault runs less than a mile from the vineyard. A beautiful complex California pinot.

Hanger Steak and Red Wine Braised Short Rib
caramelized fennel, yukon gold potatoes, smoked hon shimeji mushroom

Date and Mint Crusted Lamb
roasted heirloom root vegetables, fresh english peas, potato chive puree

Pan Roasted Striped Bass
corn and chanterelle mushrooms, oven-dried tomato tartare, sherry beurre fondue

Dining Room
Sophisticated, modern, and comfortable.

Peanut Butter-Caramel Ganache Tart
cocoa crumble, salted caramel ice cream

Sugar & Spice Beignets
venezuelan chocolate fondue, root beer milkshake shot

Chocolate Malted Bavarian
devil’s food cake, pine nut caramel corn, bitter chocolate sorbet

Pick up window at the end of the night.

Breakdown.

Quinn Hatfield – Chef/Owner
Karen Hatfield – Pastry Chef/Owner
Brian Best – Chef de Cuisine

Reset and ready for tomorrow. Perhaps for you?

Last to leave.

Reservations 323-935-2977
Hatfield’s
6703 Melrose Ave.
Los Angeles