Hatchet Hall & Old Man Bar

Hatchet Hall & Old Man Bar is a hidden oasis of Southern cuisine - alongside an outstanding whiskey bar and selection - in Culver City

When I made our reservations for Hatchet Hall, the only time available for our appointed date was 9pm. I knew Matt and I could talk up a storm for hours.  But, I also knew that eating dinner at 9pm – on a Saturday, in Los Angeles and not at a location in Europe –  almost never happens to me. But, Sara said she’d heard amazing things about Hatchet Hall. So, I reserved via Resy and Matt and I made plans to meet at the next door at Old Man Bar at 8pm.

Now, what I enjoyed the most about Old Man Bar – besides the humorous name – was the selection of American whiskeys. Settling in, we both ordered the  LOST IN KYOTO (Iwai Japanese Whiskey, Black Tea, Soda). It was light and refreshing. Sitting at Old Man Bar was a great way to wait for our table.

Checking in for our reservation was a breeze. A few minutes before our reservation time, I found the host station and checked in. Luckily, there was a table ready, in the exact area I wanted us to be in.

Sitting at the table, we browsed the menu and raved about our potential choices. The selections of the day all sounded incredible. We started with the DRY-AGED KANPACHI CEVICHE (red onion, avocado, Serrano) and both ordered the TAJIN D’MELON (watermelon margarita).

The kanpachi ceviche was incredible. I knew that if these first bites were any indication of what was to come, the food served was going to be phenomenal.

Next out was the CAST IRON SCALLOPS (blistered tomatoes, fennel, Fresno, opal basil). The scallops were creamy, well cooked, multi flavored bites of deliciousness. Matt and I both remarked on how the flavor profile changed with the taste of fennel. It was outstanding.

Our main course was the GRILLED PEADS & BARNETTS PORK CHOP (thyme, paprika, fennel pollen) with the FRIED GREEN TOMATOES (farmers cheese, basil pesto, confit tomato). The arugula on the pork chop, alongside the finely chopped onion, was a spacious moment in time. The pork chop radiated black bottom cast iron skillet wood fired deliciousness. It was juicy and had a pepper chard crust that I could never duplicate at home. Catching the sliced pieces of pork chop with the fried green tomatoes created a melt in my mouth Southern masterpiece.

For dessert, we were split among our favorite choices. I ordered the STICKY TOFFEE DATE CAKE (bourbon salted caramel, whipped cream) with GINGER LEMON TEA. Matt ordered the RHUBARB BERRY BUCKLE (Anson Mills cornmeal crème fraîche ice cream). When they arrived, the first tastes were – I can’t even describe it in words. Only in oral music. The whole meal, I felt the beauty of my Southern heritage coming forth through food. It reminded me of my mother, my grandmother and the legacy of food as regional forms of love.

Hatchet Hall is very special to me. Likewise, my conversations with Matt feed my creative soul.

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