Hatfield's may still look the same from the outside, but Mark Gold's plans are underway to reinvent the space and turn it into Eva Restaurant. The end goal is to create a space with energy and warmth, and serve simple yet refined contemporary American fare based on the seasons. "You will not see $30 entrees," says Mark, who wants Eva to offer more affordable fare where locals can dine frequently. Somewhat similar to the style of Thomas Keller's Ad Hoc, Sunday nights will have a communal "dinner party" themed with no menu. Food will be based on farmer's market availability that day with all dishes served family style plus free flowing wine. Look for an opening the first week of September. [EaterWire]
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