Hatchet Hall

12517 W. Washington Blvd.
Culver City, California 90066
Best Of
Hatchet Hall +

Anne Fishbein Wood-grilled local stone crab


  • Sun.-Wed., 6:30-10 p.m.; Thu.-Sat., 6:30-11 p.m.; oyster happy hour daily, 5:30-6:30 p.m.
What people outside of the South rarely understand is that the best Southern cooking these days is thoroughly modern and ingredient-driven. If there’s any chef in L.A. who knows how to translate that aesthetic outside of its home region, it’s Hatchet Hall’s Brian Dunsmoor. Dunsmoor and his business partners have converted the former Waterloo & City into an incredibly appealing series of dining rooms and bars, with a patio that looks like a garden party that’s spilled out of the restaurant. The menu is long and wide-ranging, and sometimes the Southern-ness of the place is unmistakable: a plate of sliced fresh tomatoes served with pigeon peas, aged cheddar and fresh herbs, or a skillet-fried quail served with peaches, honey, black pepper and bursts of fresh basil. Other dishes are slightly more subtle in their Southern-ness: Hunks of yellowtail are sandwiched with thin-sliced habanero and juicy peach, all wrapped up in a sliver of translucent fat shaved from a Johnson Mangalitsa country ham. Okra comes with Calabrian chile and pickled garlic (and not a hint of sliminess), and wood-grilled octopus is kissed with lemon aioli and salsa verde. This is a long, diverse, ambitious menu, and it is being executed incredibly well. —Besha Rodell
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