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?
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.
Bobo Farms Foie Gras
apple-rosemary “butter”, caramelized cippolini, molasses toast
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.
brown butter spaghetti squash, broccolini-maitake sauté, muddled citrus vinaigrette
Charred Octopus Salad
confit potatoes, marinated fennel, arugula, green olive tapenade
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.
Sophisticated, modern, and comfortable.
Pick up window at the end of the night.
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.
6703 Melrose Ave.