At the Southern-style Hatchet Hall, Jonathan Gold finds good times, then takes home great leftovers

At the Southern-style Hatchet Hall, Jonathan Gold finds good times, then takes home great leftovers
Jonathan Gold • Los Angeles Times • December 23, 2016
The morning after my last meal at Hatchet Hall, I cooked steak hash with the remnants of the big rib-eye. I seared the soft, gingerbread-scented chunks of winter squash in a bit of olive oil. I let the slices of grilled sweet onion, zapped with...
The full article can be read on the Los Angeles Times website.

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