Speaking of Fine Dine in Los Angeles, people generally immediately think of household names such as Providence and Melisse.In fact, there are many other good choices for fine dining in Los Angeles, and they can bring unexpected surprises. Hatfield's is just such a place - quietly located in Melrose, the restaurant's slightly drunk lighting, the open Kitchen with a busy but well-organized view of the kitchen through floor-to-ceiling windows, the personable and even knowledgeable Waiter, and of course the refined and well-organized view of the kitchen. Amazing food... The so-called low-key luxury, high-end style, maybe it's here.

Because it is Special Occasion, I chose 110 knives,7 Chef's Tasting Menu on Course. Waiter said that there are two choices for each Course of this Menu, so two people can eat a total of 14 dishes, with 57 pairs of Wine Pairing, which should be the best choice.

The first two dishes are seafood. chef's specialCroque madameSure enough, it did not disappoint: the appearance was first of all very pleasing-the sunny side up quail egg on top was exquisite and lovely; two slices of thin breadcrumbs that were fried golden but not greasy sandwiched fresh yellowtail sashimi , Suitable for hot and cold.

Another waySashimi of KanpachiAt first glance, it is not as eye-catching as another one, but the taste is definitely evenly divided. It is also fish raw, with fresh mango in the dish, with cucumber shreds, avocado, red onion, refreshing and delicious, refreshing.

After drinking the Riesling in the glass (I love sweet white wine), the second course came up. It does not seem to be on the Menu, it is a very creative dish. At first glance it was a creamy soup, but I was told to scoop it up from the soup base—the soup base was actually sweet pudding. The sweetness and saltiness of the whole soup complement each other, and girls like it very much.

Squid Ink Pasta. It's not on Menu, but it's amazing. Pasta seafood has a strong flavor, but it has no seafood at all. The green beans, shallots, and creamy spaghetti sauce with just the right thickness make this dish eat the illusion of being in heaven.

Another wayPan Seared Diver ScallopBut it is very colorful, with a little bit of smoked bacon, the aftertaste is endless

The wine in the glass has also changed from white to red, so I can’t help but compliment the wine pairing that is a reliable finishing touch-I almost fell in love with every glass of wine, from the first sparkling to the final dessert wine.

After eating the fourth course, finally came up the first Poultry.Pan Roasted Duck Breast——HEAVEN! The duck meat in French cuisine, as always, does not disappoint. It is always accompanied by subtle spices to give the duck a unique taste, plump and juicy.

Vadouvan Roasted Chicken Breast, The same meat quality: firm, plump, but not dry.

Seafood chicken and duck are of course red meat.Date & Mint Crusted LambJujube dishes are a bit of a Middle Eastern style. The mutton has a sweet taste; but the mint also pulls the dishes back to the ranks of French cuisine. The mutton is also very crispy and melts at the entrance.

famous36 Hour Slow Cooked RibIt is Lan Fan's heart to want to taste. The 36-hour preparation time is, of course, so that the taste is completely immersed in the meat, but it does not destroy the tenderness of the beef at all, and it is indeed a signature dish.

I have always heard that Hatfield's has always been proud of its desserts. Sure enough, it has been dessert since the sixth course.The girls must be as excited as I am, and when I really taste it, I feel- Ha, the dinner is only now starting.

This menu doesn't have: Puree of cherry, shortbread cookies and whipped cream. It feels slightly sweet right at the entrance, but when they are eaten together, they find it sour and sweet.

It's also not on Menu, it's a bit like molecular cuisine. Watermelon juice and ice cubes are crushed but slightly looser than sorbet, with sugar-baked strawberries and sour cream, and wafers, a special treat on the tip of the tongue.

It was finally the last one, but both the author and the blue ticket thought it might be the finishing touch of the night. Seemingly inconspicuousSugar & Spice BeignetsIt is like a fried bun that is slightly harder than doughnut, but the taste is really unique, and even the aftertaste has a delicate jasmine aroma, which makes people linger.

A rich layer of dessert: nut-crisp, chocolate mousse, and finally caramel mousse three layers, with chocolate ice cream, I can't stop it.