Quinn and Karen Hatfield have forged an elegant refuge where food can excite as heads lean forward in quiet conversation. Quinn's cooking is about emphasis—the richness of yellowtail sashimi in a croque madame, the austere beauty of cuttlefish seared on a plancha. That fine touch extends to Karen's desserts, where the brown butter cake has a following and a meringue disk crumbles into a banana cream pie.
Best Prix Fixe Meal, March 2007
After a day filled with decision making—whole or skim, highway or surface, paper or plastic—even the basics of a dinner menu can be daunting. Let the experts, chefs Quinn and Karen Hatfield, decide. The $42 market menu at Hatfield's comprises three courses made from peak seasonal ingredients. Recently that meant a salad of mixed peewee potatoes, English peas, Persian cukes, and Haas avocado with a banyuls vinaigrette followed by slow-cooked pork belly with carrot puree, roasted fingerlings, and seared pea tendrils. For dessert? A warm almond and Bing cherry tart with a yogurt sorbet and vanilla-aprium (an apricot-cum-plum fruit) sauce. As if you could have chosen any better.