Hatchet Hall - brunch
I always think it’s always an indicator that I’m especially in love with a restaurant when I’ve just enjoyed a feast and can’t wait to go back again (or for a different meal with a different menu!). Such was the case with Hatchet Hall – my boyfriend and I fell head over heels in love with Chef Brian Dunsmoor’s Southern fare last month, and we couldn’t wait to hurry back to eat our way through the restaurant’s Sunday brunch menu as well (to the point that we were willing to brave busy Valentine’s Day AND L.A. Marathon traffic to get to Culver City!). Armed with Hatchet Mimosas – featuring grapefruit juice instead of orange – we tried to order and share as many aspects of the menu as our stomachs could stand – including a salad with apples, dates, yogurt, arugula, honey, and mint, as well as an enormous (and incredibly wonderful) portion of French toast with pecan butter and roasted apples. My boyfriend opted for the poached eggs with Broadbents ham, grilled broccoli, hollandaise, and country bread as his main, and the fried oyster omelet with bacon, mushrooms, gribiche, and herbs clearly had my name on it. Having had the foresight to Uber to the restaurant (and amazingly arriving just in time for our reservation, considering the traffic!), we indulged in several rounds of mimosas during our leisurely brunch and found ourselves mentally planning a party that could make use of the restaurant’s charming private dining room…meaning yet another Culver City visit could be right on the horizon!
Top: Pinup Couture Zooey Top in Black (sold out)
Skirt: Deadly Dames Darling Dames Skirt in Zebra Print
Belt: Pinup Girl Clothing Black Patent Bow Cinch Belt (sold out)
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony
Bag: Kate Spade New York (old)
Hatchet Mimosa with grapefruit juice.
Apple, Deglet Noor date, yogurt, arugula, honey, and mint salad.
French Toast with pecan butter and roasted apples.
Poached eggs with Broadbents ham, grilled broccoli, hollandaise, and country bread.
Fried Oyster Omelet with bacon, mushrooms, gribiche, and herbs.
