Hatfield's, a "bastion of contemporary Cal/French cuisine," has finally opened at its new location, reports kevin h. It's a bigger space to take the restaurant to the next level: bigger menu, extended hours.
Turns out the new incarnation's doing just fine. Seafood is a strong point: Frisée and smoked trout salad is unabashedly salty and tangy, and "the fish's smoky, briny essence was apparent in spades," says kevin h. Beet-cured Japanese fluke is wonderfully textured, with soft, supple fish and the great crunch of buckwheat.
There's charred Japanese mackerel, with the powerful fishiness of mackerel moderated by sweet pineapple and lush, creamy avocado, as well as olive-oil poached Alaskan halibut, with ridiculously tender fish, and perfectly smoky, nutty pumpkin seeds in the crust. And the prawns a la plancha with Espelette pepper channel the flavors of Asia with Thai-style spice, peanuts, and coconut.
"The new space is very elegant and even as the room filled it was easy to hold a conversation," says BHAppeal."Hatfield's is back with a vengeance," says kevin h.
Hatfield's [West Hollywood]
6703 Melrose Avenue, Los Angeles
Discuss: Opening Night at the New Hatfield's