We believe in the culture we create.
Hatchet Hall is a wood fire cookery with an emphasis on ingredients, old American techniques, and community. At our core, we serve Heritage American food cooked by hand. Emerging from a centralized pocket in Culver City / West Los Angeles, the restaurant set out to transform a neglected neighborhood space into a place for everyone to feel welcome while enjoying a range of dining and drinking experiences. From the bright, open-air patio to the dark and intimate Old Man Bar, the restaurant’s handcrafted environments are designed to elevate every sitting, course and pour.
Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.
The wine list is regularly updated with limited runs on by the glass options, focusing on the culture and history of the wine as well as the natural wine movement of all organic, biodynamic, and sustainable wines. The spirits list is vast, specializing in American Whiskey with expressions and nuances that you’re only able to get from being able to purchase a full single barrel.
Private house barrels include:
Maker's Private Select
Wyoming Cask Strength
High West Double Rye
Russell's Reserve Cask Strength
Knob Creek Bourbon
Four Roses OBSV
Traverse City Cask Strength Rye
Chef/Owner & OWner/operator
Brian & Strader
Chef/Owner, Brian Dunsmoor and Owner/Operator, Jonathan Strader first met in 2012 while working at Wolf in Sheep's Clothing, — a temporary pop up on Abbot Kinney where Brian was running the kitchen, serving up rustic southern food and Strader was waiting tables. Following the pop up, Brian and Strader opened the Hart and the Hunter at the Pali Hotel. In 2015, the duo created Hatchet Hall alongside their partners and Co-Owners Louie and Netty Ryan. Brian grew up in Atlanta, Georgia, spent summers in Colorado with a family of farmers and ranchers, and started formerly cooking after attending culinary school in Charleston. Strader grew up in Vero Beach, Florida and started working in restaurants at the age of 12. Collectively, the two have held only one non-restaurant job in their lives.
Chef/Owner - Brian Dunsmoor
Owner/Operator - Jonathan Strader
Co-Owners- Louie and Netty Ryan
Chef de Cuisine - Martin Draluck
Wine Director - Ron Almgren