Hatfield's

About Hatfield's

Quinn and Karen Hatfield met while working at Spago in Los Angeles. Soon after the couple moved to New York where Quinn cooked at Union Pacific, Jean Georges, and Bouley while Karen worked with pastry at Gramercy Tavern, Jean-Georges Vongerichton's Mercer Kitchen, Jojo and Vong. They were once again united in the kitchen of Cortez in San Francisco where they worked as co-chefs, and were quickly names "Rising Stars" by the San Francisco Chronicle. It was during this time that they decided to open their own restaurant and after 3years at Cortez they moved back to Los Angeles, Karen's hometown, to open Hatfield's. Hatfield's opened during June of 2006 on Beverly Boulevard near the Fairfax farmers market. Quinn is the chef while Karen creates the desserts and runs the front of the house. Described as California/French, the cuisine at Hatfield's features locally grown produce from the regions numerous farmers markets. Dinner service consists of a seasonal a la carte menu, a weekly pre fixe menu, and a seven course "Chef's Tasting Menu." A compact wine list feature unusual reasonably priced wines from around the world.