The L.A. Weekly editor susses out Catalina's "most ambitious restaurant."
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Pastry chef Karen Hatfield expands her bakery selection with quinoa muffins and salted caramel pecan babkas.
The restaurant plans to serve Stumptown coffee, breakfast, and baked goods.
Current chef de cuisine Brian Best is leaving to help open the couple's Sycamore Kitchen.
The new restaurant will focus primarily on baked goods and coffee.