THIS RESTAURANT HAS CHANGED LOCATIONS Hatfield's

THIS RESTAURANT HAS CHANGED LOCATIONS Hatfield's Restaurant Review:

Climbing up the few steps that separate busy Beverly Boulevard from Hatfield’s is a retreat. The simplicity of the décor in this intimate, flowerless restaurant, with its white walls void of paintings and square black windows, is reminiscent of a chapel. Husband and wife Quinn and Karen Hatfield have teamed up to bring you an exquisite and elegant experience. Their cuisine---he does the savory part, she does the sweet ending---is modern with a touch of classicism, and beautifully plated as well. Start with the marinated crab salad; the poached foie gras terrine with plum purée; or Quinn’s version of croque madame, hamachi on grilled brioche with prosciutto and quail egg. To follow, slow-baked Tasmanian ocean trout rests on caramelized endive; rack of lamb is crusted with date and mint and served on a bed of potato-chive purée, carrots, parsley root and lima beans; and duck breast is accompanied by quinoa and mitake mushrooms with a whisky prune smear. If you think you’re done, think again; you cannot leave without trying Karen’s desserts. Whatever your choice, it is a good one---and we can’t say that often. The difficult dilemma involves a caramel and chocolate ganache tart, a peach and mascarpone napoleon, buttermilk panna cotta or crème caramel.