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Weekend shrimp boil at Hatchet Hall

Chef Brian Dunsmoor has begun offering Southern-style shrimp boils on weekends at Hatchet Hall in Culver City.

LOS ANGELES, CA - JULY 19: Sous chef Manuel Mendoza prepares a Low Country seafood boil at Hatchet Hall on Sunday, July 19, 2020 in Los Angeles, CA. The boils are available on weekends from noon to 3 p.m. and are priced at 24 dollars. Dishes come with Gulf shrimp, smoked sausage, corn on the cob and creamer potatoes and are served with drawn butter and lemon. (Dania Maxwell / Los Angeles Times)

Sous chef Manuel Mendoza prepares a low-country seafood boil at Hatchet Hall.  (Dania Maxwell / Los Angeles Times)

By Dania MaxwellStaff Photographer 
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Sous chef Manuel Mendoza prepares a low-country seafood boil at Hatchet Hall.

Dishes come with Gulf shrimp, smoked sausage, corn on the cob and creamer potatoes and are served with drawn butter and lemon.  (Dania Maxwell / Los Angeles Times)

The Southern-style shrimp boil is available on the weekends at Hatchet Hall.

The Southern-style shrimp boil is available on the weekends at Hatchet Hall.  (Dania Maxwell / Los Angeles Times)

Dishes come with Gulf shrimp, smoked sausage, corn on the cob and creamer potatoes and are served with drawn butter and lemon.

Dishes come with Gulf shrimp, smoked sausage, corn on the cob and creamer potatoes and are served with drawn butter and lemon.  (Dania Maxwell/Los Angeles Times)

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Raquel Fraticelli, left, and Kean Stancil eat outside during a weekend seafood boil at Hatchet Hall's outdoor dining space.

Raquel Fraticelli, left, and Kean Stancil, right, eat outside during a weekend seafood boil at Hatchet Hall’s outdoor dining space.  (Dania Maxwell / Los Angeles Times)

Customers dig into their seafood at Hatchet Hall.

A customers digs into their seafood at Hatchet Hall.  (Dania Maxwell / Los Angeles Times)

Rudy Ramirez serves three orders of the seafood boil at Hatchet Hall.

Rudy Ramirez serves three orders of the seafood boil at Hatchet Hall.  (Dania Maxwell / Los Angeles Times)

Chairs are tied off from customers at Hatchet Hall.

Chairs are tied off from customers at Hatchet Hall.  (Dania Maxwell / Los Angeles Times)

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Duncan Mischo helps a customer order food at Hatchet Hall.

Duncan Mischo helps a customer order food at Hatchet Hall.  (Dania Maxwell / Los Angeles Times)

David Hochman secures his bike in a newly-made bike parking area before dining at Hatchet Hall.

David Hochman secures his bike in a newly-made bike parking area before dining at Hatchet Hall.  (Dania Maxwell / Los Angeles Times)

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Dania Maxwell

Dania Maxwell is a staff photographer at the Los Angeles Times. Before joining the newsroom in 2018, she worked in Colombia, South America and at the Naples Daily News in Florida. Her work has been awarded an Emmy, POYi, Sigma Delta Chi and Edward R. Murrow. Maxwell received a master’s degree in visual communication from Ohio University and a bachelor of arts from Sarah Lawrence College.

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