{"id":8387,"date":"2013-03-10T17:28:09","date_gmt":"2013-03-11T00:28:09","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=8387"},"modified":"2013-07-06T02:54:50","modified_gmt":"2013-07-06T09:54:50","slug":"hatfields-los-angeles-ca","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=8387","title":{"rendered":"Hatfield’s, Los Angeles CA"},"content":{"rendered":"

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Hatfield\u2019s<\/p>\n

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Butter Roll<\/p>\n

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Dungeness Crab and Pickled Vegetables<\/p>\n

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Croque Madame with Yellowtail Sashimi, Prosciutto, Sunny Side Quail Egg, Grilled Brioche<\/p>\n

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Pan Seared Diver Scallop with Saffron Vanilla Emulsion and Roasted Artichoke puree<\/p>\n

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Mustard Green and Ricotta Ravioli, Parsnip Puree, Cinnamon Banyuls Buerre Fondue<\/p>\n

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Coriander Crusted Monterey Bay Squid with Butternut Squash, Roasted Maitakes, Green Mole<\/p>\n

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Local Cod En Croute with Ginger Carrot Puree, Brown Butter Soy Longbeans<\/p>\n

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Pan Roasted Duck Breast with Roasted Sweet Potato Sticks, Apple Braised Red Cabbage, Scallion Puree<\/p>\n

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Wild Mushroom and Buckwheat Crepe with Creamy Oat Groats and Marinated Beets<\/p>\n

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Sugar and Spice Beignets with Venezuelan Chocolate Fondue and Earl Grey Milkshake<\/p>\n

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Caramel and Peanut Nougat Semifreddo with Bitter Chocolate Sorbet<\/p>\n

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With two sets of friends on different schedules I ended up enjoying two birthday dinners on March 10th \u2013 the first at Quinn Hatfield\u2019s eponymous Los Angeles restaurant on Melrose. Having never visited the original location but finding the new space (save for the Michel Rostang-style glass partitioned kitchen) as well as the service to be somewhat sterile it was with good fortune that the food was anything but, all but one of our nine selected plates proving the Chef and his team very capable of extracting the best out of myriad local ingredients, often times with a degree of subtlety and nuance reserved for restaurants carrying a much higher price tag.<\/p>\n

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Selecting each item off the seasonal prix fixe, plus the restaurant\u2019s signature take on the croque madame the flavors on display during our visit to Hatfields ran the gamut from hearty Mexican inspired mole to rich French cream sauces to vegetal \u201cCalifornia Cuisine\u201d vegetable purees with ease and utilizing all that the local waters and markets have to offer flavors were invariably bright, complex, and balance \u2013 the only downfall being the cod where too much ginger and soy tilted the flavors too far East, burying the quality of the perfectly cooked fish.<\/p>\n

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With savories strong and desserts from Quinn\u2019s wife, Karen, expectedly excellent considering my visit to Sycamore Kitchen it\u2019s a shame it took me so long to make it to Hatfields and although I tend to agree with some who consider the restaurant to be \u2018safe,\u2019 I also think there are some surprises to be found the couple\u2019s cuisine \u2013 a balance that speaks to the restaurant\u2019s longevity in a market where so many restaurants come and go depending on the most recent trend.<\/p>\n","protected":false},"excerpt":{"rendered":"

Hatfield\u2019s Butter Roll Dungeness Crab and Pickled Vegetables Croque Madame with Yellowtail Sashimi, Prosciutto, Sunny Side Quail Egg, Grilled Brioche Pan Seared Diver Scallop with Saffron Vanilla Emulsion and Roasted Artichoke puree Mustard Green and Ricotta Ravioli, Parsnip Puree, Cinnamon … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,5,107,13,27,1093,4,12],"tags":[],"class_list":["post-8387","post","type-post","status-publish","format-standard","hentry","category-bread-basket","category-california","category-crab","category-dessert","category-food","category-hatfields","category-los-angeles","category-vacation"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/8387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8387"}],"version-history":[{"count":3,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/8387\/revisions"}],"predecessor-version":[{"id":8412,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/8387\/revisions\/8412"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}