I made good on my promise and returned to Hatchet Hall last night. For me, easily my #1 place to dine in LA. I think my only complaint is that the portions are so large. As my dining companion remarked, it would be nicer to be able to eat just a few bites of each of the magnificent dishes. I doubt they will be offering a tasting menu any time soon though, but I hope that in the future perhaps a lengthy tasting menu of Low Country cuisine will be a possibility, and not just French/Italian/Japanese etc… But my wild dreams don’t impinge on the awesomeness of the food, but just force me to wake up with schnitzel and game hen in the fridge the next day =)
Ham and peaches were spectacular. The peaches were exactly right in terms of ripeness. The incredible ham was smokey and salty perfection. The tang of the date vinegar made everything “pop”. Simple and awesome.
More ham with beautifully fresh crab on the hoecakes. My hoecakes were not dried out but just a tad crispy and showing off the sweetness of corn really pleasantly. A wonderful dish. I hope they start serving stacks of hoecakes at brunch haha
Sweetbreads were served in soft polenta that were similar to grits but offering more of a saccharine element. Hunter’s sausage gravy was ladled over it. A heavy dish, but also heavenly. Some might like their sweetbreads a bit crispier, but for me the main thing I enjoy about sweetbreads is when chefs get them to a kind of meat custard consistency as was done here. The gravy provided an earthy, smokey component and the sausage chunks added a toothsome contrast to the delicate sweetbreads and polenta. It was not fussy, of overly complicated, but it was scrumptious dining. My friend barely eats chicken breast and was won over by the sweetbreads here, so that is saying something.
I was craving the rabbit schnitzel, so I had that again. It was even better. I have no idea how they make schnitzel this good.
Another old favorite I haven’t had in a while was their simple whole game hen. Perfectly moist, tender meat with gorgeous seasoning. I think the only chicken I have had that compares to this is the stuff at Isaan Station. But here they serve with the pan drippings and a bit of salsa verde as well as a grilled lemon and there is something utterly sublime about the simplicity of eating chicken enhanced mainly with more chicken. I have paid $50-$60 for worse chicken at more famous places though for sure. If you have not had the chicken at HH, you are denying yourself a glimpse at how God must eat her chicken.
Finally, a plate of okra. I am pretty picky with okra, but they really got it just right. With pickled garlic, calabrian chiles and mint it took the okra to a place I had never even considered okra going before: fermented, pickled, spicy, chewy, crunchy, earthy, bright, acidic…all at once! Very addictive.
We couldn’t last to dessert =(
We had a lot of great wine but I just had them pour whatever was good. Later in the old man bar I had some of that hopped rose in a can and thought it was unusual and awesome. Served with chilled glasses as well, I love retiring to the dark room with the live fire after dinner. Ahh… it is not just the food, but the total experience that makes Hatchet Hall my favorite restaurant in LA (perhaps the world at the moment if I really think about it) to dine at.