Dishes come with Gulf shrimp, smoked sausage, corn on the cob and creamer potatoes and are served with drawn butter and lemon. (Dania Maxwell / Los Angeles Times)
The Southern-style shrimp boil is available on the weekends at Hatchet Hall. (Dania Maxwell / Los Angeles Times)
Dishes come with Gulf shrimp, smoked sausage, corn on the cob and creamer potatoes and are served with drawn butter and lemon. (Dania Maxwell/Los Angeles Times)
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Raquel Fraticelli, left, and Kean Stancil, right, eat outside during a weekend seafood boil at Hatchet Hall’s outdoor dining space. (Dania Maxwell / Los Angeles Times)
A customers digs into their seafood at Hatchet Hall. (Dania Maxwell / Los Angeles Times)
Rudy Ramirez serves three orders of the seafood boil at Hatchet Hall. (Dania Maxwell / Los Angeles Times)
Chairs are tied off from customers at Hatchet Hall. (Dania Maxwell / Los Angeles Times)
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Duncan Mischo helps a customer order food at Hatchet Hall. (Dania Maxwell / Los Angeles Times)
David Hochman secures his bike in a newly-made bike parking area before dining at Hatchet Hall. (Dania Maxwell / Los Angeles Times)
Dania Maxwell is a staff photographer at the Los Angeles Times. Before joining the newsroom in 2018, she worked in Colombia, South America and at the Naples Daily News in Florida. Her work has been awarded an Emmy, POYi, Sigma Delta Chi and Edward R. Murrow. Maxwell received a master’s degree in visual communication from Ohio University and a bachelor of arts from Sarah Lawrence College.
