Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Quinn and Karen Hatfield to open the Sycamore Kitchen on La Brea

July 26, 2011 |  8:00 am

Quinn and Karen Hatfield Quinn and Karen Hatfield, the duo behind Hatfield's on Melrose Avenue, are planning a bakery-cafe called the Sycamore Kitchen. It's slated to open early next year on La Brea Avenue between 1st and 2nd streets (across from the American Rag store). 

"It's a concept we wanted to do for a long time," said Karen Hatfield, the pastry chef of the couple. "I always find myself craving a really good rustic pastry and fabulous coffee. There are some good places to go to get a pastry, sort of, and good places to get coffee, but it's hard to find both. 

"The menu grew a lot after we found the space. It's more of a full-service casual restaurant, with a really strong emphasis on the bakery side."

Sycamore Kitchen's planned hours are 8 a.m. to 8 p.m. Expect pastries such as chocolate babka muffins, salted caramel pecan rolls, brown butter and sour cherry scones, lemon polenta cake, brioche fritters, oatmeal stout gingerbread loaf, whole grain quinoa muffins, fresh fruit crostatas and galettes, cookies and bars.

Some highlights from the brunch menu: Benedict-griddled English muffin, glazed pork belly, poached egg, herbed hollandaise; house-cured Tasmanian ocean trout, pickled shallot, horseradish creme, crostini; and poached eggs on chorizo and Yukon hash. Soups, salads and sandwiches will be served for lunch. Sandwiches -- such as roast beef with horseradish creme fraiche and caramelized onion or pork belly on baguette with pickled vegetables -- will feature house-baked breads. 

The about 2,000-square-foot space features a courtyard patio, loft-style windows and exposed brick. "Most of [the design] is about restoring the building. We're having a design meeting this week," Karen Hatfield said. 

"I know it sounds kind of silly, but we want to provide somewhat wholesome, well-prepared, thoughtful and yet creative food for people. We live in this neighborhood, and we like to make restaurants we feel are filling a void. This is our community, and it can be a little sad out there sometimes and you're not presented with food that's made with care. I'm just talking about good produce and whole grains and making it into something delicious."

ALSO:

Beat the heat with blueberry lavender pops

How to tie a roast: mastering the butcher's slip knot 

5 Questions for Hugues Quintard

-- Betty Hallock

Photo: Quinn and Karen Hatfield. Credit: Lawrence K. Ho /Los Angeles Times

Comments 

Advertisement










Video