This is The Feast 14, in which we highlight the most anticipated projects of the new season. Here now, a preview of the Hatfield's forthcoming venture, Sycamore Kitchen.
Karen Hatfield is one half of the successful husband-and-wife team behind Hatfield's. She and her husband Quinn run one of the most popular kitchens and bars in town. The fact that Karen has always been a pastry chef at heart will become more conspicuous in their new venture, Sycamore Kitchen, opening in early 2012. We spoke to Karen for more details.
Hatfield’s has been successful in its second incarnation. Why delve into another project now?
Opening a restaurant is an exhilarating process. I love dreaming up the whole concept and look, finding the space, testing recipes for months. Then you get to put it all into play and overcome huge obstacles, until one day you realize that everything is just how it should be. It's quite rewarding. And, I guess to some extent we have to strike while the iron's hot.
How will Sycamore Kitchen be different from what's already out there?
We will not be another kitschy American cupcakery. We want to do something more soulful and substantial. No precious rose-colored macarons. Think salted caramel pecan bobka, brown butter oatmeal scones, and chocolate chip rye cookies.
What will the savory food be like?
The menu is still evolving. It's our goal to make everything we sell. We will be baking the bread in house because sandwiches will be a main lunchtime focus. I just tested the Double B-lta (braised and crispy bacon, butter lettuce, heirloom tomato and avocado on sourdough ciabatta). We are also really excited about our brunch items like baked brioche French toast with apple marmalade, and a special "Sycamore Benedict" with house cured salmon. [The Feast]