Karen & Quinn Hatfield Open The Sycamore Kitchen Acclaimed Chefs Welcome New Neighborhood Eatery With Spotlight On House-crafted Fare

Husband and wife chef duo Quinn and Karen Hatfield debut The Sycamore Kitchen in the design corridor of District La Brea, redefining the urban neighborhood eatery with their signature handcrafted yet refined touch. The menu spotlights sweet and savory pastries, house-made ingredients, and the attention to detail and seasonal focus that have marked the couple's award-winning, elegant New American restaurant, Hatfield's.

"We made our home in Los Angeles years ago because we love it here," said Karen Hatfield. "This concept is a dedication to our neighborhood, to create the eatery that we crave. Any time of day, you can stop by for wholesome pastries, a delicious lunch, or simply a great cup of coffee."

At the heart of The Sycamore Kitchen is the bakery, pairing delectable pastries with a world-class coffee program by Stumptown Coffee Roasters. Karen exhibits her finely-tuned pastry prowess with baked goods such as Salted Caramel Pecan Babka, Blueberry Financier Muffin and Kouign Amann. Cookies like a Berries & Cream meet bars like Coconut-Peanut Butterscotch, while cakes and tarts run the gamut, from Lemon Polenta Cake to Brioche Tarts. The bakery also showcases the savory side of pastry with a rustic Bacon-Leek Quiche, Cheddar-Rosemary Croissant, and Tomato-Gruyere Focaccia.

Beyond the pastry program, house-made ingredients form the cornerstone of made-to-order breakfast, brunch and lunch, from the country bread to the cherry mostarda which, along with camembert and arugula, flank the lunchtime Roasted Turkey sandwich. The turkey, along with all other meats and fish, are also smoked, cured and roasted in-house. Sandwich options range from simple to decadent, including a Double BLT-A mixing crispy and braised bacon with balsamic tomatoes, as well as a Hot Pastrami Shortrib with caraway-onion jam. Guests can also enjoy an array of delicate market salads studded with seasonal highlights, or a selection of daily market soups.

The Sycamore Kitchen will also offer farmer's market-inspired elevations of breakfast and brunch mainstays, from a Sycamore Benne with crispy bacon, poached egg, fried rosemary and herbed hollandaise to Rolled Buckwheat Crepes with strawberries, ricotta and honey butter. Classics get a twist as Buttermilk Barley Pancakes are topped with vanilla maple butter. The full service coffee program features drip, small pot chemex, and specialties like a Mochacito laced with Karen's chocolate ganache. Teas, tisanes and juices are comprised of flavors like Hibiscus-Chamomile, and Ginger-Mint Limeade.

The design, personally conceived by Karen Hatfield, similarly blends a vintage rustic sensibility with modern industrial touches, fittingly in tune with its environs. The urban yet organic atmosphere recalls the building's past life as an iconic 1950s print shop. With a focus on restoration, the d�cor mixes raw and industrial details, from original brick walls to exposed wood beams soaring over the vaulted ceiling, with natural elements such as an intimate outdoor courtyard framed by succulents and airy windows. New to the space is a colorful expanse of interwoven iron triangles, made by local artist Mark Caplan-both a reference to the architectural modernism boom of the building's heyday, and a contribution to the community's tradition of shared sculptures and art murals.

The Sycamore Kitchen, located at 143 South La Brea between 1st and 2nd Streets, is now open Monday through Sunday for pastries, coffee and lunch; a full breakfast and brunch will debut in July on Saturdays and Sundays. "La Brea", is an adaptive re-use development project that features eleven buildings being transformed to host a complementary mix of retail, dining and creative offices. Today, the neighborhood hosts an eclectic mix of