Hatfield's

My best friend had her wedding dinner here (about 30 people) the atmosphere was wonderful as well as the staff. The food presentation was great but all the food was cold. Prob would've have a better experience in a smaller party. I don't remember any of the food being spectacular however. No desire to return.

The service and staff on this Saturday night was first class. Every dish was explained to us as it arrived. The beef short rib (without the bone) was outstanding and one of the best I have ever eaten. My son thoroughly enjoyed the Wagyu Flat Iron steak saying that he would order it again. I will definitely return here on my next trip to L.A.

The scallops were very overlooked and were like rubber. Pork belly with lentils was cooked properly but lacked flavor. At this pint we were so disjointed it didn't matter for desert. We had the strawberry shot cake which was the highlight of the night. Service was average. Almost forgot, bread was chewy and cool when arrived. Overall very disappointed when we expected so much more.

Great place for a romantic dinner at a one Michelin-starred restaurant in LA! [AMBIANCE] Dimly lit restaurant with a romantic atmosphere. Great place for a date or special occasion. We decided to go for their seasonal menu and ordered one of each item to share and try! [SERVICE] Our waiter was friendly but he didn't come check on us as often as I expected. I also noticed that when he was pouring my glass of wine, he spilled some on the table. I expected better service a Michelin-starred restaurant. [FOOD] "CROQUE MADAME" (Yellowtail sashimi, prosciutto, sunny side up quail egg, grilled brioche) -Yummy! This dish was very unique. I really enjoyed the flavor and the texture. This is a must try! *SASHIMI OF KANPACHI (Mango pulp, Persian cucumber, avocado, crispy shallot) -Tasty! If you like sashimi, this is a nice refreshing dish. I really liked the mango and cucumber that was used. *SAUTEED MONTEREY BAY SQUID (Romaine-tomatillo sauce, Anaheim chile, jicama slaw) -Good. This wasn't one of my favorites because I don't really like slaws, but it wasn't bad either. *COPPER RIVER SOCKEYE SALMON (Charred scallion, sambal eggplant, roe, vermouth sabayon) -Good. *PAN SEARED DIVER SCALLOP (Caramelized endive, dried plum reduction, mushroom-hazelnut duxelles) -Excellent! The scallops were cooked perfectly. I enjoyed every bite! *PAN ROASTED DUCK BREAST (Apple-rosemary purée, fingerling potato, pistachio-cornichon relish) -Very good! *36 HOUR SLOW COOKED SHORT RIB (Charred broccolini, potato purée, caper hollandaise) -Very tasty! The meat was moist and flavorful. [DESSERT] *MINT INFUSED CHOCOLATE GANACHE TARTLET (Chocolate mousse, mint brittle ice cream) -Very rich, chocolatey dessert. Great for chocolate lovers! *SUGAR & SPICE BEIGNETS (Venezuelan chocolate fondue, vanilla malted milkshake) -Very cute and tasty dessert! [PARKING] Valet Overall, the food was great, had a nice ambiance, but the service could have been better.

The seven course tasting menu with wine pairings was excellent. Sashimi of Kampachi Watermelon and heirloom tomato salad Scallops Duck breast Hanger steak and Short ribs delicious Pavlova Creme fraiche cheese cake

One of the finest meals I've had in LA. The deserts are to die for. The service was impeccable. Even the neighbors at the adjoining tables were terrific. The only improvement I can think of is to spruce up the entry.

Initial impression spoiled by self important twerp of a maitre 'd. Got a nice table on against the west wall. Great service from Trevor, I had the short ribs food well served and very tasty. Recommended. Large man who looks like retired Irish cop patrols the place and smiles a lot. What is his job? Worth the money, not quite up to the hype but what is?

Hatfield's continues to be an extraordinarily fine restaurant, with a consistency that other restaurants of this caliber rarely match and friendly, non-intrusive professional service in a calm and comfortable environment where the focus is on the food. However even a restaurant as fine as this can err when introducing new dishes and the dourade I had last night was so covered in onions that it smothered any taste of the fish (disappointing).