openings

What to Eat at Hatfield's, Now Reopen and Reinvented

What to Eat at Hatfield's, Now Reopen and Reinvented

Quinn and Karen Hatfield reopened their restaurant, Hatfield's, in its new Melrose location yesterday, ending over a year of anticipation. The chef and pastry chef couple, who sprang respectively from Jean-Georges and Bouley, plus Gramercy Tavern, and met while working at Spago, earned a Michelin star in 2008 adding to a reputation and customer demand that quickly outgrew its space. The new restaurant is almost twice the size of the first, with a full steel and marble-topped bar, private dining room, and conservatory.

There are new dishes and desserts, plus a bar menu with sous vide chicken nuggets, and the prix-fixe, tasting menus, and ample vegetarian additions Karen Hatfield enthused to us about. Reps tell us Quinn's hamachi and prosciutto Croque Monsieur is still served, along with new, typically well-balanced plates like loup de mer with almond dried apricot crunch and red onion soubise. There are over 100 wines offered and like any new spot is demanded, copious cocktails of "classic" origin and newfangled inspiration. Hatfield's full bar, dinner, dessert, and first seasonal prix-fixe menus are below.

Flask, Beaker, and Jigger

Originals

THE CUCUMBER MINT GIMLET
Cucumber infused vodka, lime, hint mint 12

MY KURANT AFFAIR
Absolut kurant, lemon juice, cassis, splash soda 11

HIGH-ROSE CAIPIRINHA
Cachaça, Orancello, grapefruit, dash pomegranate 11
Classics

VESPER
Monopolova, Plymouth, Lillet, “stirred - not shaken” 9

DAIQUIRI
Ron Methuselum, Maraska cherry, lime & grapefruit juice 9

DARK & STORMY
Gosling’s Black Seal rum, lime, Bundaberg ginger beer 9

JACK ROSE
Laird’s Applejack, lime, grenadine 9

MANHATTAN
The Real McCoy - Old Overholt Rye, peychaud & griottes 9
Seasonals

WINTER BELLINI
Prosecco frizzante and rhubarb purée 9

CANDIED KUMQUAT MOJITO
10 Cane Rum, pineapple, smashed kumquat, lime & mint 11

CHIMAYO COCKTAIL
Arrete Blanco, cassis, apple cider & lemon juice 10

Bar Snacks

CHICK EN NUGGETS
Crispy sous-vide tenders, paprika honey sauce 7

HANGTOWN FRY
Soft scrambled eggs, braised bacon, fried oyster 8

BEET CURED FLUKE
Herbed yogurt, pickled shallots, rye chip 11

SOUP SHOTS
Two glasses of piping hot carrot ginger soup 5

KENEBECK FRIES
Twice fried, garlic parsley aioli 5

DEVILED EGGS
Deviled quail eggs with smoked trout 3

PORK BELLY SKEWERS
Roasted pearl onion, maple-vinegar glaze

APPETIZER

FRISÉE AND SMOKED TROUT SALAD
Apple, avocado, warm fingerling potatoes in grainy mustard butter 12

CELERY ROOT SOUP
Pork confit, masala spiced pumpkin, compressed cucumber 9

AGNOLOTTI
Mustard greens and ricotta agnolotti, parsnip, cinnamon banyuls 9

BEET CURED JAPANESE FLUKE
Herbed yogurt, pickled shallots, buckwheat crisps 11

WARM CUTTLEFISH SALAD
Maitake mushrooms, sunchoke purée, baby arugula, artichoke chips 10

PAIN D’EPICE CRUSTED FOIE GRAS
Beluga lentils, apple rosemary puree, wheat beer jus 21

“CROQUE MADAME”
Yellowtail sashimi, prosciutto, sunny side up quail egg, grilled brioche 14

ENTREE

SLOW BAKED TASMANIAN OCEAN TROUT
Sweet potato “gratin”, caramelized endive,
baby cabbage leaves, dried cherry balsamic reduction 28

LOUP DE MER
Haricot vert, red onion soubise, fried caper, almond dried apricot crunch 26

BUTTERMILK STEAMED CHICKEN BREAST
Japanese pearl barley, chanterelles mushrooms, charred pea tendrils, tarragon emulsion 26

KUROBUTA PORK LOIN
Creamy swiss chard, ruby grapefruit salad, celery root mustard 26

PAN ROASTED N.Y. STEAK
Crispy spaetzle, soy glazed longbeans, béarnaise 32

DATE & MINT CRUSTED LAMB
Roasted heirloom root vegetables, fava beans, potato chive puree 36

Desserts

LIME CREAM “PIE”
Gingersnap crust, oatmeal crumble, preserved ginger ice cream 9
Wine Advice -- Muscat Cosecha Miel Casta Diva

SUGAR & SPICE BEIGNETS
Venezuean chocolate fondue, Vanilla cardamom milkshake shot 11
Wine Advice -- Monastrell Dulce Evine

COCONUT CUSTARD MACAROON
Marinated pineapple, tapioca sauce, passion fruit-elderflower sorbet 12
Wine Advice -- Sauternes Cuvée Léon Roumieu-Lacoste

BROWN BUTTER BANANA GALETTE
Crispy phyllo, yogurt, smoked vanilla ice cream 11
Wine Advice -- Moscato d’Asti Gianni Doglia 09

MASCARPONE “CANNOLI”
Poached pear, huckleberry compote, vanilla almond gelato 10
Wine Advice --Trockenbeerenaüslese TBA (Huxelrebe) Anselmann

CINNAMON SWIRL BRIOCHE PUDDING
Quince confit, sarsaparilla ice cream, cinnamon toast chip 10
Wine Advice -- Constantia Vin de Constance Klein

Seasonal Prix-Fixe

$56 (dishes also available a la carte)

JAPANESE MACKEREL A LA PLANCHA
Oven dried pineapple, avocado, fried shallots, nori infused salsa verde
(12)
PAN ROASTED DIVER SCALLOPS
Braised celery, salsify, apple froth
(14)
WHOLE ROASTED TINY SUNCHOKE SALAD
Crumbled French feta, mizuna, fava bean “falafel crumble”
(11)
~
FLORIDA PINK PRAWNS ESPELETTE
Creamy crab rice, roasted peanuts, preserved lemon, mint
(14)
OLIVE OIL POACHED ALASKAN HALIBUT
Orange scented beets, horseradish crème fraîche, herbed pepita crust
(29)
PAPARADELLE “CARBONARA”
Hand cut papardelle, smoked parsnip “bacon”, roasted chanterelles
(12)
~
LONG ISLAND DUCK BREAST
Whisky prune smear, butternut squash, porcini quinoa porridge
(29)

PAN ROASTED NEW YORK STEAK
Chinese long beans, crispy spætzle, sauce béarnaise
(36)

VEGETABLE RAGOUT
Winter vegetable gingered carrot curry, exotic grains
(18)
~
MASCARPONE “CANNOLI”
Poached pear, huckleberry compote, vanilla almond gelato
(10)

CINNAMON SWIRL BRIOCHE PUDDING
Quince confit, sarsaparilla ice cream, cinnamon toast chip
(10)

Coffee / Teas
Coffee Brewed 5
Espresso 4
Latte / Cappuccino 6
Teas Brewed 5

Dessert Wines

Moscato d’Asti Gianni Doglia 09
Peach blossom & honeysuckle, frothy, light 6 oz 9
Constantia Vin de Constance Klein 04
A luscious , 18th century estate, Muscat field blend 3 oz 16
Muscat Cosecha Miel Casta Diva 06
Apricot & peach ginger marmalade, ripe acidity 3 oz 16
Sauternes Cuvée Léon Ch. Roumieu-Lacoste 06
Bruleed apricot, honey, toasted vanilla 3 oz 10
Trockenbeerenaüslese TBA (Huxelrebe) 1999
Anselmann
Minty pineapple “Edesheimer Rosengarten” vineyard 3 oz 15
Monastrell Dulce Evine 04
Black fruits with a racy, silky richness 3 oz 11
Fortified
Porto Taylor 20 year Tawny
Roast chestnuts, fruity cognac spice, rich & mellow 3 oz 16
Madiera H.M. Borges 10 Malmsey
Plum aromatics, tangy Christmas spices 3 oz 12
Amaro / Chinatto
Ramazotti Amaro 8
Vergano Americano 15
Vergano Chinatto Nebbilolo or Moscato 20
Cognac / Brandy
Axel Gay Cuvee 10 P. Ferrand “Reserve” 18
Laird’s AppleJack 8 Calvados Busnel XO 12
Cordials
Amaretto di Saronno 9 Frangelico 9
Bailey’s Irish Cream 9 1921Tequila Cream 12
Benedectine 12 Drambuie 12
Chambord 12 Kahlua 9
Cointreau 12 Ramazotti Sambuca 9
Prunier Leiutenance 10 Grand Marnier 12
Limoncello 8 Chartreuse “V.E.P.” 25


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