SIV gives newcomer Hatfield's two-and-a-half stars (**½), calling it a restaurant "just like those little places in France that win everyone's heart."
Russ Parsons dishes out the ABCs of salumi: what they are, where to get it in LA, and how to serve it. End of summer is the season for preserving, pickling and canning: plum preserves, achar, and hot pickles. It's also a time to take advantage of end-of-summer vegetables: Heirloom Tomatoes Stuffed with Salt Cod and Potato Puree, Peppers Stuffed with Bulgur and Feta Salad, and Eggplant Stuffed with Kale and Walnuts.
In wine, the Tasting Panel does a selection that pairs well with salumi. The Wine of the Week is 2005 Curran Grenache Blanc that "tastes startlingly alive, with a distinct minerally finish."
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