There’s a little jewel of a restaurant nestled on a bustling street in Los Angeles. In fact, it’s located on a very busy street that if you blink, you’ll pass it four times, like we did. #*&%@! Like pirates on a hungry looting spree (the sexy Johnny Depp kind of pirate, not the coast of Somalia kind 😉 ), we went searching for this delicious gem of restaurant called Hatfield’s in Los Angeles. We felt like pirates, ravenous for the Hatfield’s stash because after a long day of shooting in Los Angeles, we were ready to fight for some really good food.
Wow, were we impressed. From the moment we walked up the steps up to the restaurant, everything about Hatfield’s, from the culinary offerings to the space itself, excited our hunger and made us happy to be there. The best part of it all was meeting up with good friends who treated us this lovely evening.
Walking into Hatfield’s is like walking into a photographer’s paradise. Everywhere we turned, there were simple, clean, picture-less walls, not one piece of artwork or photograph could be seen. Why would it this be such a jewel to photograph? Because looking beyond the bare walls you’ll find rustic, simple elegance in nearly every little nook and intimate space of this natural-light infused locale. The big windows that welcomed in the light, highlight the elegant grace of Quinn and Karen Hatfield’s intimate space.
Hatfield’s is every bit worthy of their local and national acclaim, Michelin star, and James Beard nominations. Both Quinn and Karen Hatfield, an amazing husband and wife Chef team, are the talents behind the food that bursts with seasonal flavors and ingredients. The dishes were sublime and every bite was an explosion flavor, balance, and texture calling to the freshness of spring’s bounty. We had arrived at Hatfield’s with a pack of friends, and all of us were sharing one another’s dishes. Frequently, however, there would be a dish that was so good it lingered in the pass down. Sometimes the source of delight was the main as in the “oh-my-god-fish” (branzino filet) or other times it would be the exquisite and perfectly paired side like the smoked potato puree with the hangar steak and short ribs. Oftentimes, it was only the excitement about the next dish which allowed the fingers to be pried away from one’s culinary prize.
A word of advice when you go… Save room for dessert. We know it will be hard, because the food is so good, but the desserts are incredible. Each offering has it’s own special touch that leave you no choice but to savor every bite even though you may have thought you had no room left. Perfectly sweetened, exquisitely crafted, and again often reflecting the delights of what is currently in season, the desserts are a must have.
Here’s some photographs of our wonderful evening at Hatfields:
To give you a taste of the beauty of Hatfield’s here also a recipe for one of their signature cocktails, the French 95 (a twist on the French 75), and it was just what these thirsty pirates needed. The French 75’s & their kin are classic, sexy cocktails. The French 75 itself dates back to WWI, was named after the French’s 75mm howitzer cannon and combines gin, fresh lemon juice, a touch of sugar and a bit of champagne all in one delicious cocktail. The French 95 variation gives it a little extra caliber by substituting bourbon for the gin. When properly made these cocktails are incredibly well balanced creations that have a bit of kick and bubbly.
How can this cocktail not be loved? We’ve rarely come across a woman who doesn’t love a little Champagne in her cocktail and what man would hesitate about ordering a classic cocktail (or a variation of) that was named after one of premier heavy artillery cannons of WWI. The wonderful chef/owners at Hatfield’s were kind enough to share this recipe with us for their take on the French 95. Enjoy and if you are in the LA area, get yourself to Hatfield’s. You will be delighted.
- More Cocktail Recipes
French 95 Cocktail Recipe
Yield: 1 Cocktail
Total Time: 5 Minutes
Courtesy of Quinn & Karen Hatfield (Hatfields restaurant)
- juice of 1/2 an orange
- juice from 1/2 a lemon
- 1 oz good bourbon(knob creek)
- 1/2 oz simple syrup
- dash orange bitters
- 2 glugs champagne or prosecco
- Combine all ingredients except champagne (or prosecco) and shake and shake with ice.
- Pour into chilled cocktail glass and top off with the champagne.
- Finish with garnish of an orange wheel.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.
Chef Quinn Hatfield