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Food can make you feel at home, no matter where you are, and when I walked into Hatchet Hall, located in Los Angeles, I immediately had a sense that this was my kind of place. The best Grandma parlor decor with a hefty dose of taxidermy, hearth cooking, good whiskey, food cooked from a sense of history, and you know, one helluva whole fish, and suddenly I forgot about the thousands of miles I was away from my front door. Chef Brian Dunsmoor, a Georgia-born cook who studied at Johnson & Wales, delves deep into history to create something distinctly forward thinking; he's striving to build a fuller and more broad idea of what we consider "American food." And he's doing it without modern equipment, just modern thinking.
By Stephanie Burt4.8
144144 ratings
Food can make you feel at home, no matter where you are, and when I walked into Hatchet Hall, located in Los Angeles, I immediately had a sense that this was my kind of place. The best Grandma parlor decor with a hefty dose of taxidermy, hearth cooking, good whiskey, food cooked from a sense of history, and you know, one helluva whole fish, and suddenly I forgot about the thousands of miles I was away from my front door. Chef Brian Dunsmoor, a Georgia-born cook who studied at Johnson & Wales, delves deep into history to create something distinctly forward thinking; he's striving to build a fuller and more broad idea of what we consider "American food." And he's doing it without modern equipment, just modern thinking.

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