Nina and I took my Mom out to eat at a the recently opened Hatfiled’s as part of her 60th birthday celebration the other night. It was our first time there but we had heard some good things about it.

The first thing we noticed was the vibe of the place. The servers were relaxed and congenial, and the decor suggested a sophisticated yet relaxed atmosphere. The restaurant’s eating areas are divided up into indoor and an outdoor deck/patio type area, which is where we sat. Unless you sit right up at the front of the patio, where you can see 3rd street, don’t expect a view though.

To start it off we ordered a few glasses of wine which were good but not outstanding…not anything we’d go and write up a separate post about here anyway. Their wine list is less extensive than other places, but since the corkage fee there is $25 (which I personally don’t appreciate), I’ll guess we’ll just go with the flow. Luckily, the food far outshined anything going on with the wines.

Ah, the food, here we go…

Along with the wine we were also presented with a serving of quail eggs and smoked trout with a small ’shot’ of cold creamed corn soup. The quail eggs and smoked trout were FANTASTIC, and that was unanimous among the three of us. I didnt care for the creamed corn soup…especially partnered with the quail eggs, I found it a little too jarring to the palate, but both Nina and Mom loved it.

Next came the bread…warm lightly baked cheddar rolls. Spectacular. We were pretty much caught in a space between wanting to savor it and wanting to devour it. When we inquired about it, we were told that it actually came from the Bread Bar! Oh well, they still get points for choosing awesome bread to serve with the dinner.

For the main courses, I ordered the hangar steak and short ribs plate, and Nina and Mom both ordered the duck breast. medium done, with japanese barley pearls and duck chicharon. My hangar steak was excellent, perfectly medium done with caramelized onions. The short ribs don’t get a fair shake from me…I personally dont like short ribs as a meat in general (I really just wanted to get my hands on the hangar steak), thought they were relatively tasty. They got two big thumbs up from the other two though, so take it for what you will.

The duck went over with flying colors with Mom and Nina. Served up medium rare done, the taste wwas right on the money, not gamey at all. The proportions were a decent size…not too big, but good enough to satisfy.

Next up…dessert.

Oh…my…God…
When I saw it on the menu, I knew it was love at first sight. Chocolate peanut butter truffle cake. Nina and Mom again both ordered the same thing…caramel and chocalate ganache tart with sea salt and blue label chimay ice cream. When the desserts arrived, that first bite not only lived up to my expectations, but far exceeded them. As much as I wanted to gulp it down to get to the next forkfull, I slowed the pace and enjoyed every second of the heavenly taste. Had I stopped there, I would have been so much more than satsfied. But I was in for a surprise.

Nina offered up a bite of her dessert, and I was completely thrown for a loop. Their caramel and chocolate ganache tart might be the best dessert of any kind that I’ve had at any restaurant in L.A.

Then, just for kicks, I went for the double wammy. Caramel and chocolate ganache tart with chocolate peanut butter truffle cake. I felt like I had just uncovered some Davinci Code-style secret from the dessert world.

After we enjoyed every last bit of our meal and my mom finished up her coffee (French Press — nice touch), we headed on our way, already talking about the next time we’d be back at Hatfields.

Hatfield’s
7458 Beverly Blvd
Los Angeles, CA 90036
(323) 935-2977

On the plane to San Francisco Rachel and I read about “Let’s Be Frank” Hot Dogs, the brain child of Sue Moore of Chez Panisse and Larry Bain of Acme Chophouse. The Let’s Be Frank Omega Dogs are made from grass-fed beef and are served on a warm bun from Lafayette’s Cakebox Bakery. These dogs have no hormones, antibiotics, or chemicals. We were intrigued and added it to our list of must-have meals during our stay.

Sue and Larry started with hot dog stands outside the ATT ballpark in San Francisco and it’s grown from there. We were lucky to find a cart as we strolled along Crissy Field and knew it was meant to be. These dogs are long and skinny (my personal preference), so you get the perfect bite each time. I went with it all: ketchup, mustard, relish, and sauerkraut. Wow! These dogs rock.

Once again, you can’t beat simple food with great ingredients. If you’re ever in the Bay Area and have a jones for a (not so) guilty pleasure, find one of these dogs. They’re off the hook (or is that leash?)

Let’s Be Frank, San Francisco

Jason brought some 2003 Livio Felluga Terre Alte Dry White Wine to pair with the Kumamoto Oysters we were serving—perfect! I rarely get excited about white wines, I haven’t really developed a taste for a lot of their common characteristics yet. The ones I’ve tried tend to be too acidic and thin for me, but this one had a real nice balance.

This Italian wine is a blend of Tocai Friulano, Pinot Bianco and Sauvignon. I noticed a little citrus in this one and loved how full bodied it was—especially for a dry white. I’ve seen it in the $40 range so I’d save this one for a special seafood meal.

Livio Felluga, Italy

There are simple things that, when done right, are the best; the Hamburger, Fresh Baked Bread, French Fries, and the Fish Taco. We all have memories of the best “___” we’ve ever had. They are elusive, magical moments. The best fish taco I’ve ever had was at a taco stand in Ensenada, Mexico. I don’t even know it’s name, all I have is this picture. I’ve never met it’s equal.

Doing simple things well is often the hardest; it requires good ingredients, skill and above all confidence. Too often I find where just a little butter is needed, the temptation to add minced garlic, infused olive oil, a plethora of herbs, some exotic salt, balsamic, then some pepper, and then… and all I end up tasting is confusion and doubt. “If this doesn’t do it, maybe adding this will?” This applies to all art. It’s often what you don’t see, hear, or taste that’s just as important.

Nobody got the “Baja” style fish taco right—until I tried the Taco de Pescado “Baja” at Mijita Cocina Mexicana in the Ferry building during a recent trip to San Francisco. Battered and deep-fried mahi-mahi in soft corn tortillas with cabbage and avocado-cilantro cream. That’s it. Well, that and love. There was love there, and it was mutual. If you’re ever in San Francisco, go get one. Who knew $4.75 could make you feel so good?

Mijita Cocina Mexicana, One Ferry Building #44, San Francisco, CA 415-399-0814

Jason brought some 2004 Siduri Pinot Noir to our recent family getaway in Olema, CA so he gets credit for this discovery. Nice! We really liked this one. Fruity and delicate, this is an easy Pinot to fall in love with. Lots of berry flavors, but not too jammy. Nice fruity finish. If accolades are your thing, there are quite a few for this one on the Siduri website.

About $30 a bottle. 5 stars. Joe Bob says, “check it out.”

On our recent trip to Seattle we tried (and fell in love with) the 2001 Cesari Amarone Classico while dining at the Queen City Grill. With all the great food experiences we had in Seattle, discovering this wine was one of my highlights of our Seattle trip.

Warm, fruity and complex without being too sweet or peppery. It has a nice long finish and would make a great pairing with grilled meat. Let it breathe well before serving, you’ll be glad you did. This one has a lot to say once he gets some air. It’s usually about $37 a bottle, and worth every penny. 5 stars.

For those who want all the info from the Cesari site: “Grape varieties made up of 70-75% Corvina Veronese, 20% Rondinella and 5% Molinara. The grapes to be used in the Amarone production are harvested 1-2 weeks earlier than those for the Valpolicella wine. During the grape harvesting, only perfectly unblemished and dry clusters are selected and placed in shallow cases in single layers. They are left to dry in selected well-aired locations, called fruit cellars, to avoid being attacked by mould. The drying process lasts until the end of January. During these months the bunches are constantly checked and discarded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight and their concentration of sugar, an indispensable element during the following fermentation stage to ensure a noteworthy alcoholic level (around 15%), is increased. Maceration is carried out on contact with the skins for a period of 20-30 days. During fermentation, given the high alcoholic level that is produced, the yeasts must be strictly selected and be resistant both to alcohol and to cold (the Amarone fermentation period is between January and February). After drawing off the lees, the product is placed in steel vats in order to complete malolactic fermentation in the following months. At this point, the maturation process, lasting three years with ageing in large barrels (Slavonian oak) and small casks, barriques and tonneaux (French oak), will take place. Prior to the release of the product, the wine is left to mature for another 8 months in the bottles.”