July 18, 2006

Hatfield's Chef's Tasting Menu

Last Wednesday I was lucky enough to be treated to a dinner at Hatfield's. It's been open for just about a month, but all the comments I've heard were that they were solid out of the gate. It's at the old Le Chine Wok location on Beverly Boulevard in Los Angeles.

We started with a glass of prosecco di Valdobbiadene (an Italian white sparkling wine) and made our way over to the tables in the patio seating area. It's a bit unusual because it shares a wall with the adjacent building, but they've made it comfortable. The light is really nice and diffused around 6:30pm when the sun was still bright. As part of my continuing problem, I forgot to take a picture of the front, but I'll insert one here later.

We decided on the chef's tasting menu, and our amuse bouche arrived (amuse bouche is a small taste that is not considered part of the meal). On the left are watermelon and Thai basil agua fresca and the spoons are deviled quail eggs. If you're not familiar, aguas frescas are the name for light fruit drinks in Mexico - often they're in large glass jars at taco stands and restaurants, along with jamaica and horchata. Unfortunately for me, watermelon is not one of my favorite things. I liked the subtle addition of the Thai basil, with it's anise-like note. The quail eggs were simply prepared and tasty.


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