Welcome to the low country
We grew up in small Southern communities of the Carolinas, Virginia and Georgia. Locals call these coastal regions of the South the low country ¨C where there¡¯s access to the freshest variety of seafood and the perfect growing conditions for grain.
So when we opened Hattie¡¯s in November 2002, we wanted to stick to our roots of food, comfort and hospitality. And grits. We took the traditional recipes we were raised on and gave them a fresh, modern twist for a surprising new flavor with a hint of home.
Our Executive Chef, Daniel Ikelman, has an extensive knowledge of local and regional cuisines. After obtaining his culinary degree, he immersed himself in the food and wine around him by traveling across the country, mastering his craft. His early experience creating comforting cuisine in the kitchens of Memphis, paired with his more recent success in top-rated eateries in San Francisco and Seattle, make him a perfect fit for Hattie¡¯s unique and inspired regional dishes.
¡°Never underestimate the allure of a simply composed dish. Local produce and strong flavors presented honestly can be perfection.¡±
¨C Daniel Ikelman, Executive Chef
"Dallas' most vibrant dining scene may owe it all to one restaurant. Hattie's helped build Bishop Arts¡"
-Dallas Observer 2012
418 N Bishop Ave
Dallas, Texas 75208