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This dry-rubbed colossus is smoked in-house
Bakeries and restaurants take advantage of L.A.’s bounty of oranges, tangerines, yuzu, and more
The 80-seat restaurant will cook prime meats, sustainable seafood, and vegetables atop open fires
An assortment of hearty grains gives rice the boot in today’s version of the one-dish meal
Chefs Quinn and Karen Hatfield's eponymous fine dining destination will close at the end of the month
The James Beard Foundation is coming to town this fall.
File under: Finally!
Hatfield’s Karen Hatfield makes galette dough a cinch using nothing but a rolling pin
A celebration of fine dining’s formalism without indulging in overbearing formality