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. 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. Hatchet Hall is a wood fire cookery with an emphasis on ingredients, old American techniques, and community. At our core, the restaurant serves Heritage American food cooked by hand. 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.