Hatfield's Restaurant

Hatfield's restaurant has been awarded one Michelin star, a significant accomplishment in the restaurant world.

As you enter the restaurant, there is a small hostess stand with the bar area directly behind it.  The dining room is on the smaller side, but tables are spaced well.  With high ceilings and an open floor plan, the space feels cozy yet spacious at the same time.  There is an open kitchen, so you can see the behind the scene action.

Dinner started with an amouse bouche of salmon tartar with celery root puree.  The salmon was super fresh and literally melted in your mouth.  The celery root was pureed to a fine consistency like mashed potatoes.  A great little bite to start the meal.

Amouse Bouche

The Arugula and Roasted Fig Salad paired the peppery arugula with the sweetness of the figs.  The Serrano ham added a nice salty note, while the almonds added some crunch.  The Manchego cheese also added some saltiness as well as some “funk” commonly found in aged sheeps milk cheese.  This is a well composed and balanced salad.

Arugula & Roasted Fig Salad

The Wagyu Flat Iron & Red Wine Braised Short Rib is a great way to sample different cuts of meat at the same time.  The Wagyu is well marbled and tender.  Overcooking the steak would be a crime, as most of the flavor and tenderness would be destroyed.  The flat iron was full of flavor, cooked to perfection, still juicy and tender enough to cut with a fork.  The short rib was braised to perfection.  Super tender and still moist, it literally fell apart just by touching it.  The Swiss chard and cippolini onions added some acid and sweetness to the dish.  The mashed potatoes were my least favorite part of the dish, probably because I do not like Kalamata olives.

Wagyu Flat Iron & Red Wine Braised Short Rib

The Banana Cream “Tart” is a deconstructed banana cream pie of sorts.  Paired with chocolate cinnamon ice cream which really had a strong cinnamon burst, this is a somewhat odd combination of flavors that works.  The “tart” was very not very sweet with a hint of banana.  The “cream” was interesting in that it was encapsulated with a crunchy shell filled with luscious whipped cream whipped to very soft peaks.  The boldness of the cinnamon slightly overpowered the banana, but this is still a very solid dessert.

Banana Cream "Tart"

A “cupcake” was presented at the end of the meal.  This was the smallest cupcake I have ever seen.  It would have been perfect for a Barbie doll.  The cupcake was a great last bite to remember the meal.  The cupcake was moist while the frosting was not too sweet.

"Cupcake"

Hatfields lived up to its Michelin star with great, fresh ingredients that are cooked to perfection, while also challenging the taste buds particularly with dessert.  With choices like Black Pepper ice cream, Celery-bitters ice cream, and an Earl Grey milkshake those who are opposed to experimentation.