Hatfield's

Quinn Hatfield's deft touch in the kitchen shines through on his short but dead-on, market-fresh menu. Appetizers are playful: Fabulously fleshy charred octopus is offset by a citrus-candied orange rind, and an updated croque madame features fresh hamachi, along with proscuitto, quail egg and out-of-this-world brioche. Main courses are uniformly excellent, be it juicy pan-roasted seabass, meaty duck breast that eats like a steak, and luscious, mint-crusted rack of lamb. For desserts, Karen Hatfi