Husband-and-wife chef team Quinn and Karen Hatfield have perfected cutting-edge fine dining (at Hatfield’s) and farm-to-table baking (at The Sycamore Kitchen). They’ve added another culinary genre to their skill set at Odys + Penelope, their exposed-brick temple to South American wood-fire grilling. Prehistoric-looking short ribs sizzle off the smoky Argentinean brasero grill while porchetta gets cooked Brazilian-style on the massive churrasco barbecue pit. It’s not all meat here, admittedly; a simple dandelion green-and-ricotta skillet foccacia shines, and globally inspired sides like creamy cauliflower and millet with walnut pesto will make you forget mashed potatoes even exist. But the emphasis of Odys + Penelope is clear. In other words: Welcome, carnivores!
Husband-and-wife chef team Quinn and Karen Hatfield have perfected cutting-edge fine dining (at Hatfield’s) and farm-to-table baking (at The Sycamore Kitchen). They’ve added another culinary genre to their skill set at Odys + Penelope, their exposed-brick temple to South American wood-fire grilling. Prehistoric-looking short ribs sizzle off the smoky Argentinean brasero grill while porchetta gets cooked Brazilian-style on the massive churrasco barbecue pit. It’s not all meat here, admittedly; a simple dandelion green-and-ricotta skillet foccacia shines, and globally inspired sides like creamy cauliflower and millet with walnut pesto will make you forget mashed potatoes even exist. But the emphasis of Odys + Penelope is clear. In other words: Welcome, carnivores!
