Hatchet Hall photo gallery

A dish of roasted game hen with polenta and goat’s milk ricotta, Hen of the Woods mushrooms and grilled lemon at Hatchet Hall.

(Amy Scattergood / Los Angeles Times)

Sept. 22, 2015 12:15 PM PT

A dish of diver scallops, capers, creme fraiche and lemon dill at Hatchet Hall.

(Amy Scattergood / Los Angeles Times)

Interior of Hatchet Hall’s dining room and bar.

(Amy Scattergood / Los Angeles Times)

Moroccan chickpeas with harissa, creme fraiche and cilantro at Hatchet Hall.

(Amy Scattergood / Los Angeles Times)

Benne yeast rolls with honey butter and sea salt at Hatchet Hall.

(Amy Scattergood / Los Angeles Times)

A dish of potatoes cooked in beef fat and roasted garlic aioli at Hatchet Hall.

(Amy Scattergood / Los Angeles Times)

A view of Hatchet Hall’s dining room and bar.

(Amy Scattergood / Los Angeles Times)

A dessert of coconut cream cake, preserved rhubarb and coconut lime sherbet at Hatchet Hall.

(Amy Scattergood / Los Angeles Times)