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Heaven on Melrose at Hatfield's

Heaven on Melrose at Hatfield's

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Hatfield's Tasting Menu

The seven-course tasting menu is delicious and a bargain at $79.

You basically get 14 courses, as for a table of two, you each get a different dish for each course. It’s prepared well, presentation is outstanding, the ingredients are very fresh and the flavors are well matched. The pacing is just about right: you get a little breather between courses but it’s not awkwardly long, as has happened at both Patina and Providence before (not always, but sometimes). Service ranged from fine to outstanding. They do a good job of explaining what's in each dish.

My favorite was the hamachi croque madame, with prosciutto and a quail egg to offset the flavor and texture of the hamachi. Oddly, this really works.

The corn raviolini was delicious. The sweetness of the corn in the little raviolis was perfectly matched to the red pepper sauce.

The charred octopus and squid appetizer was also very flavorful.

The poached halibut was very delicate, although this dish didn’t really have much flavor. My wife preferred it over my hamachi crusted with hemp seeds. I preferred the hamachi.

The buttermilk steamed chicken with foie gras, as well as the squab with foie gras were very good dishes. As they were both served at the same time, we could compare. I liked the chicken better, although the squab was also very good. It was my first time trying squab.

The hangar steak was perfectly tender and flavorful, as was the lamb. They had different preparations, but both were rich with flavor.

The panna cotta was so delicate and creamy, and it was perfectly matched with a dab of macerated very-fresh raspberries.

The lemon custard, topped with meringue, was very lemony. And the blueberries it was served with were full of flavor. It’s hard to find blueberries with any flavor. These were bursting with flavor.

And the decadence of the chocolate truffle cake (it actually had the texture and richness of a soufflé), with melted peanut butter toffee poured into the middle was palpable.

The chocolate mousse served in a little pie crust was deemed the piece de resistance by my wife, but I preferred the truffle cake.

There were more dishes, but I can’t remember all of them. I think we tried most of the items on the menu. One thing regarding portions: They’re small. At first I thought we’d have to swing by and pick up a little something more on the way home. But as you make your way through the courses, it becomes clear that this will in fact be more than enough food. Don’t overfill on the delicious cheese bread.


Hatfield's Tasting Menu

The seven-course tasting menu is delicious and a bargain at $79.

You basically get 14 courses, as for a table of two, you each get a different dish for each course. It’s prepared well, presentation is outstanding, the ingredients are very fresh and the flavors are well matched. The pacing is just about right: you get a little breather between courses but it’s not awkwardly long, as has happened at both Patina and Providence before (not always, but sometimes). Service ranged from fine to outstanding. They do a good job of explaining what's in each dish.

My favorite was the hamachi croque madame, with prosciutto and a quail egg to offset the flavor and texture of the hamachi. Oddly, this really works.

The corn raviolini was delicious. The sweetness of the corn in the little raviolis was perfectly matched to the red pepper sauce.

The charred octopus and squid appetizer was also very flavorful.

The poached halibut was very delicate, although this dish didn’t really have much flavor. My wife preferred it over my hamachi crusted with hemp seeds. I preferred the hamachi.

The buttermilk steamed chicken with foie gras, as well as the squab with foie gras were very good dishes. As they were both served at the same time, we could compare. I liked the chicken better, although the squab was also very good. It was my first time trying squab.

The hangar steak was perfectly tender and flavorful, as was the lamb. They had different preparations, but both were rich with flavor.

The panna cotta was so delicate and creamy, and it was perfectly matched with a dab of macerated very-fresh raspberries.

The lemon custard, topped with meringue, was very lemony. And the blueberries it was served with were full of flavor. It’s hard to find blueberries with any flavor. These were bursting with flavor.

And the decadence of the chocolate truffle cake (it actually had the texture and richness of a soufflé), with melted peanut butter toffee poured into the middle was palpable.

The chocolate mousse served in a little pie crust was deemed the piece de resistance by my wife, but I preferred the truffle cake.

There were more dishes, but I can’t remember all of them. I think we tried most of the items on the menu. One thing regarding portions: They’re small. At first I thought we’d have to swing by and pick up a little something more on the way home. But as you make your way through the courses, it becomes clear that this will in fact be more than enough food. Don’t overfill on the delicious cheese bread.


Hatfield's Tasting Menu

The seven-course tasting menu is delicious and a bargain at $79.

You basically get 14 courses, as for a table of two, you each get a different dish for each course. It’s prepared well, presentation is outstanding, the ingredients are very fresh and the flavors are well matched. The pacing is just about right: you get a little breather between courses but it’s not awkwardly long, as has happened at both Patina and Providence before (not always, but sometimes). Service ranged from fine to outstanding. They do a good job of explaining what's in each dish.

My favorite was the hamachi croque madame, with prosciutto and a quail egg to offset the flavor and texture of the hamachi. Oddly, this really works.

The corn raviolini was delicious. The sweetness of the corn in the little raviolis was perfectly matched to the red pepper sauce.

The charred octopus and squid appetizer was also very flavorful.

The poached halibut was very delicate, although this dish didn’t really have much flavor. My wife preferred it over my hamachi crusted with hemp seeds. I preferred the hamachi.

The buttermilk steamed chicken with foie gras, as well as the squab with foie gras were very good dishes. As they were both served at the same time, we could compare. I liked the chicken better, although the squab was also very good. It was my first time trying squab.

The hangar steak was perfectly tender and flavorful, as was the lamb. They had different preparations, but both were rich with flavor.

The panna cotta was so delicate and creamy, and it was perfectly matched with a dab of macerated very-fresh raspberries.

The lemon custard, topped with meringue, was very lemony. And the blueberries it was served with were full of flavor. It’s hard to find blueberries with any flavor. These were bursting with flavor.

And the decadence of the chocolate truffle cake (it actually had the texture and richness of a soufflé), with melted peanut butter toffee poured into the middle was palpable.

The chocolate mousse served in a little pie crust was deemed the piece de resistance by my wife, but I preferred the truffle cake.

There were more dishes, but I can’t remember all of them. I think we tried most of the items on the menu. One thing regarding portions: They’re small. At first I thought we’d have to swing by and pick up a little something more on the way home. But as you make your way through the courses, it becomes clear that this will in fact be more than enough food. Don’t overfill on the delicious cheese bread.


Hatfield's Tasting Menu

The seven-course tasting menu is delicious and a bargain at $79.

You basically get 14 courses, as for a table of two, you each get a different dish for each course. It’s prepared well, presentation is outstanding, the ingredients are very fresh and the flavors are well matched. The pacing is just about right: you get a little breather between courses but it’s not awkwardly long, as has happened at both Patina and Providence before (not always, but sometimes). Service ranged from fine to outstanding. They do a good job of explaining what's in each dish.

My favorite was the hamachi croque madame, with prosciutto and a quail egg to offset the flavor and texture of the hamachi. Oddly, this really works.

The corn raviolini was delicious. The sweetness of the corn in the little raviolis was perfectly matched to the red pepper sauce.

The charred octopus and squid appetizer was also very flavorful.

The poached halibut was very delicate, although this dish didn’t really have much flavor. My wife preferred it over my hamachi crusted with hemp seeds. I preferred the hamachi.

The buttermilk steamed chicken with foie gras, as well as the squab with foie gras were very good dishes. As they were both served at the same time, we could compare. I liked the chicken better, although the squab was also very good. It was my first time trying squab.

The hangar steak was perfectly tender and flavorful, as was the lamb. They had different preparations, but both were rich with flavor.

The panna cotta was so delicate and creamy, and it was perfectly matched with a dab of macerated very-fresh raspberries.

The lemon custard, topped with meringue, was very lemony. And the blueberries it was served with were full of flavor. It’s hard to find blueberries with any flavor. These were bursting with flavor.

And the decadence of the chocolate truffle cake (it actually had the texture and richness of a soufflé), with melted peanut butter toffee poured into the middle was palpable.

The chocolate mousse served in a little pie crust was deemed the piece de resistance by my wife, but I preferred the truffle cake.

There were more dishes, but I can’t remember all of them. I think we tried most of the items on the menu. One thing regarding portions: They’re small. At first I thought we’d have to swing by and pick up a little something more on the way home. But as you make your way through the courses, it becomes clear that this will in fact be more than enough food. Don’t overfill on the delicious cheese bread.


Hatfield's Tasting Menu

The seven-course tasting menu is delicious and a bargain at $79.

You basically get 14 courses, as for a table of two, you each get a different dish for each course. It’s prepared well, presentation is outstanding, the ingredients are very fresh and the flavors are well matched. The pacing is just about right: you get a little breather between courses but it’s not awkwardly long, as has happened at both Patina and Providence before (not always, but sometimes). Service ranged from fine to outstanding. They do a good job of explaining what's in each dish.

My favorite was the hamachi croque madame, with prosciutto and a quail egg to offset the flavor and texture of the hamachi. Oddly, this really works.

The corn raviolini was delicious. The sweetness of the corn in the little raviolis was perfectly matched to the red pepper sauce.

The charred octopus and squid appetizer was also very flavorful.

The poached halibut was very delicate, although this dish didn’t really have much flavor. My wife preferred it over my hamachi crusted with hemp seeds. I preferred the hamachi.

The buttermilk steamed chicken with foie gras, as well as the squab with foie gras were very good dishes. As they were both served at the same time, we could compare. I liked the chicken better, although the squab was also very good. It was my first time trying squab.

The hangar steak was perfectly tender and flavorful, as was the lamb. They had different preparations, but both were rich with flavor.

The panna cotta was so delicate and creamy, and it was perfectly matched with a dab of macerated very-fresh raspberries.

The lemon custard, topped with meringue, was very lemony. And the blueberries it was served with were full of flavor. It’s hard to find blueberries with any flavor. These were bursting with flavor.

And the decadence of the chocolate truffle cake (it actually had the texture and richness of a soufflé), with melted peanut butter toffee poured into the middle was palpable.

The chocolate mousse served in a little pie crust was deemed the piece de resistance by my wife, but I preferred the truffle cake.

There were more dishes, but I can’t remember all of them. I think we tried most of the items on the menu. One thing regarding portions: They’re small. At first I thought we’d have to swing by and pick up a little something more on the way home. But as you make your way through the courses, it becomes clear that this will in fact be more than enough food. Don’t overfill on the delicious cheese bread.


Hatfield's Tasting Menu

The seven-course tasting menu is delicious and a bargain at $79.

You basically get 14 courses, as for a table of two, you each get a different dish for each course. It’s prepared well, presentation is outstanding, the ingredients are very fresh and the flavors are well matched. The pacing is just about right: you get a little breather between courses but it’s not awkwardly long, as has happened at both Patina and Providence before (not always, but sometimes). Service ranged from fine to outstanding. They do a good job of explaining what's in each dish.

My favorite was the hamachi croque madame, with prosciutto and a quail egg to offset the flavor and texture of the hamachi. Oddly, this really works.

The corn raviolini was delicious. The sweetness of the corn in the little raviolis was perfectly matched to the red pepper sauce.

The charred octopus and squid appetizer was also very flavorful.

The poached halibut was very delicate, although this dish didn’t really have much flavor. My wife preferred it over my hamachi crusted with hemp seeds. I preferred the hamachi.

The buttermilk steamed chicken with foie gras, as well as the squab with foie gras were very good dishes. As they were both served at the same time, we could compare. I liked the chicken better, although the squab was also very good. It was my first time trying squab.

The hangar steak was perfectly tender and flavorful, as was the lamb. They had different preparations, but both were rich with flavor.

The panna cotta was so delicate and creamy, and it was perfectly matched with a dab of macerated very-fresh raspberries.

The lemon custard, topped with meringue, was very lemony. And the blueberries it was served with were full of flavor. It’s hard to find blueberries with any flavor. These were bursting with flavor.

And the decadence of the chocolate truffle cake (it actually had the texture and richness of a soufflé), with melted peanut butter toffee poured into the middle was palpable.

The chocolate mousse served in a little pie crust was deemed the piece de resistance by my wife, but I preferred the truffle cake.

There were more dishes, but I can’t remember all of them. I think we tried most of the items on the menu. One thing regarding portions: They’re small. At first I thought we’d have to swing by and pick up a little something more on the way home. But as you make your way through the courses, it becomes clear that this will in fact be more than enough food. Don’t overfill on the delicious cheese bread.


Hatfield's Tasting Menu

The seven-course tasting menu is delicious and a bargain at $79.

You basically get 14 courses, as for a table of two, you each get a different dish for each course. It’s prepared well, presentation is outstanding, the ingredients are very fresh and the flavors are well matched. The pacing is just about right: you get a little breather between courses but it’s not awkwardly long, as has happened at both Patina and Providence before (not always, but sometimes). Service ranged from fine to outstanding. They do a good job of explaining what's in each dish.

My favorite was the hamachi croque madame, with prosciutto and a quail egg to offset the flavor and texture of the hamachi. Oddly, this really works.

The corn raviolini was delicious. The sweetness of the corn in the little raviolis was perfectly matched to the red pepper sauce.

The charred octopus and squid appetizer was also very flavorful.

The poached halibut was very delicate, although this dish didn’t really have much flavor. My wife preferred it over my hamachi crusted with hemp seeds. I preferred the hamachi.

The buttermilk steamed chicken with foie gras, as well as the squab with foie gras were very good dishes. As they were both served at the same time, we could compare. I liked the chicken better, although the squab was also very good. It was my first time trying squab.

The hangar steak was perfectly tender and flavorful, as was the lamb. They had different preparations, but both were rich with flavor.

The panna cotta was so delicate and creamy, and it was perfectly matched with a dab of macerated very-fresh raspberries.

The lemon custard, topped with meringue, was very lemony. And the blueberries it was served with were full of flavor. It’s hard to find blueberries with any flavor. These were bursting with flavor.

And the decadence of the chocolate truffle cake (it actually had the texture and richness of a soufflé), with melted peanut butter toffee poured into the middle was palpable.

The chocolate mousse served in a little pie crust was deemed the piece de resistance by my wife, but I preferred the truffle cake.

There were more dishes, but I can’t remember all of them. I think we tried most of the items on the menu. One thing regarding portions: They’re small. At first I thought we’d have to swing by and pick up a little something more on the way home. But as you make your way through the courses, it becomes clear that this will in fact be more than enough food. Don’t overfill on the delicious cheese bread.


Hatfield's Tasting Menu

The seven-course tasting menu is delicious and a bargain at $79.

You basically get 14 courses, as for a table of two, you each get a different dish for each course. It’s prepared well, presentation is outstanding, the ingredients are very fresh and the flavors are well matched. The pacing is just about right: you get a little breather between courses but it’s not awkwardly long, as has happened at both Patina and Providence before (not always, but sometimes). Service ranged from fine to outstanding. They do a good job of explaining what's in each dish.

My favorite was the hamachi croque madame, with prosciutto and a quail egg to offset the flavor and texture of the hamachi. Oddly, this really works.

The corn raviolini was delicious. The sweetness of the corn in the little raviolis was perfectly matched to the red pepper sauce.

The charred octopus and squid appetizer was also very flavorful.

The poached halibut was very delicate, although this dish didn’t really have much flavor. My wife preferred it over my hamachi crusted with hemp seeds. I preferred the hamachi.

The buttermilk steamed chicken with foie gras, as well as the squab with foie gras were very good dishes. As they were both served at the same time, we could compare. I liked the chicken better, although the squab was also very good. It was my first time trying squab.

The hangar steak was perfectly tender and flavorful, as was the lamb. They had different preparations, but both were rich with flavor.

The panna cotta was so delicate and creamy, and it was perfectly matched with a dab of macerated very-fresh raspberries.

The lemon custard, topped with meringue, was very lemony. And the blueberries it was served with were full of flavor. It’s hard to find blueberries with any flavor. These were bursting with flavor.

And the decadence of the chocolate truffle cake (it actually had the texture and richness of a soufflé), with melted peanut butter toffee poured into the middle was palpable.

The chocolate mousse served in a little pie crust was deemed the piece de resistance by my wife, but I preferred the truffle cake.

There were more dishes, but I can’t remember all of them. I think we tried most of the items on the menu. One thing regarding portions: They’re small. At first I thought we’d have to swing by and pick up a little something more on the way home. But as you make your way through the courses, it becomes clear that this will in fact be more than enough food. Don’t overfill on the delicious cheese bread.


Hatfield's Tasting Menu

The seven-course tasting menu is delicious and a bargain at $79.

You basically get 14 courses, as for a table of two, you each get a different dish for each course. It’s prepared well, presentation is outstanding, the ingredients are very fresh and the flavors are well matched. The pacing is just about right: you get a little breather between courses but it’s not awkwardly long, as has happened at both Patina and Providence before (not always, but sometimes). Service ranged from fine to outstanding. They do a good job of explaining what's in each dish.

My favorite was the hamachi croque madame, with prosciutto and a quail egg to offset the flavor and texture of the hamachi. Oddly, this really works.

The corn raviolini was delicious. The sweetness of the corn in the little raviolis was perfectly matched to the red pepper sauce.

The charred octopus and squid appetizer was also very flavorful.

The poached halibut was very delicate, although this dish didn’t really have much flavor. My wife preferred it over my hamachi crusted with hemp seeds. I preferred the hamachi.

The buttermilk steamed chicken with foie gras, as well as the squab with foie gras were very good dishes. As they were both served at the same time, we could compare. I liked the chicken better, although the squab was also very good. It was my first time trying squab.

The hangar steak was perfectly tender and flavorful, as was the lamb. They had different preparations, but both were rich with flavor.

The panna cotta was so delicate and creamy, and it was perfectly matched with a dab of macerated very-fresh raspberries.

The lemon custard, topped with meringue, was very lemony. And the blueberries it was served with were full of flavor. It’s hard to find blueberries with any flavor. These were bursting with flavor.

And the decadence of the chocolate truffle cake (it actually had the texture and richness of a soufflé), with melted peanut butter toffee poured into the middle was palpable.

The chocolate mousse served in a little pie crust was deemed the piece de resistance by my wife, but I preferred the truffle cake.

There were more dishes, but I can’t remember all of them. I think we tried most of the items on the menu. One thing regarding portions: They’re small. At first I thought we’d have to swing by and pick up a little something more on the way home. But as you make your way through the courses, it becomes clear that this will in fact be more than enough food. Don’t overfill on the delicious cheese bread.


Hatfield's Tasting Menu

The seven-course tasting menu is delicious and a bargain at $79.

You basically get 14 courses, as for a table of two, you each get a different dish for each course. It’s prepared well, presentation is outstanding, the ingredients are very fresh and the flavors are well matched. The pacing is just about right: you get a little breather between courses but it’s not awkwardly long, as has happened at both Patina and Providence before (not always, but sometimes). Service ranged from fine to outstanding. They do a good job of explaining what's in each dish.

My favorite was the hamachi croque madame, with prosciutto and a quail egg to offset the flavor and texture of the hamachi. Oddly, this really works.

The corn raviolini was delicious. The sweetness of the corn in the little raviolis was perfectly matched to the red pepper sauce.

The charred octopus and squid appetizer was also very flavorful.

The poached halibut was very delicate, although this dish didn’t really have much flavor. My wife preferred it over my hamachi crusted with hemp seeds. I preferred the hamachi.

The buttermilk steamed chicken with foie gras, as well as the squab with foie gras were very good dishes. As they were both served at the same time, we could compare. I liked the chicken better, although the squab was also very good. It was my first time trying squab.

The hangar steak was perfectly tender and flavorful, as was the lamb. They had different preparations, but both were rich with flavor.

The panna cotta was so delicate and creamy, and it was perfectly matched with a dab of macerated very-fresh raspberries.

The lemon custard, topped with meringue, was very lemony. And the blueberries it was served with were full of flavor. It’s hard to find blueberries with any flavor. These were bursting with flavor.

And the decadence of the chocolate truffle cake (it actually had the texture and richness of a soufflé), with melted peanut butter toffee poured into the middle was palpable.

The chocolate mousse served in a little pie crust was deemed the piece de resistance by my wife, but I preferred the truffle cake.

There were more dishes, but I can’t remember all of them. I think we tried most of the items on the menu. One thing regarding portions: They’re small. At first I thought we’d have to swing by and pick up a little something more on the way home. But as you make your way through the courses, it becomes clear that this will in fact be more than enough food. Don’t overfill on the delicious cheese bread.


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