Asian-American cuisine, craft cocktails, and Count Basie: Hi-Hat Social will have it all

A new restaurant scheduled to open this summer in downtown Springfield not only will serve up contemporary Asian-American cuisine and classic craft cocktails, but also notable music and a listening lounge.

Hi-Hat Social, at 28 S. Limestone St., in the former location of Seasons Bistro and Grill, will be “enveloped in a super cool, social atmosphere that celebrates music in general and local music in particular,” says Rod Hatfield, the co-creator and owner of the restaurant along with Andrew Lazear.

The aesthetic celebrates local music legends, with large wall murals that feature album labels from Ada Lee, Bradley Kincaid, Griffin House and Buffalo Springfield, Hatfield says. One hand-painted mural spotlights a Johnny Lytle album, and a DJ booth installation will feature the “Imperial Debubba” Dick Hatfield, a local jazz DJ in the 1970s and 1980s – who is also Hatfield’s father.

“He introduced me – literally – to Count Basie, Stan Kenton, Duke Ellington, The Four Freshmen and Buddy Rich when I was a kid, and he taught me everything I know about music and how to entertain people,” he says.

The menu also aims to be music to patrons’ ears – and their stomachs.

Hatfield calls Lazear “the Leonardo da Vinci of craft cocktail culture in Springfield,” and the food menu will be prepared by Executive Chef Clayton Horrighs, executive chef of Speakeasy Ramen. The two have won multiple awards and accolades, Hatfield says.

In developing the menu, Lazear points to the food and drinks on offer in places like New York, Chicago and Seattle.

“We want to bring some of that inspiration with those experiences back to our hometown in Springfield, Ohio,” Lazear says. “Downtown Springfield is in a resurgence phase, and we’re here to share fresh ideas with all our friends.”

The contemporary Asian-American menu will include handmade dishes with rich, umami flavors that elevate comfort food, Lazear says. Expect dishes that incorporate wasabi, beef, smoked fish, yuzu, kimchi and more. Hot noodles, local meats and bakery items also will be included in the “playlist of featured dishes,” he says.

Drinks will include classic cocktails, Asian-inspired options and hits from past cocktail menus at The Market Bar, where Lazear was general manager and Hatfield was entertainment director. 

They were at the craft cocktail bar at COhatch Springfield – The Market for three years, winning multiple cocktail awards.

Sake, wine and beer also will be offered, as well as mocktails, tea and soda.

Also on offer at Hi-Hat Social will be a listening lounge equipped with mid-century modern furniture, vintage tube amplifiers, belt-driven turntables and 1970s British speakers, Hatfield says. Among the album collection reaching into the hundreds are jazz, big band, bebop and ’60s/’70s rock, as well as indie rock, trip hop, chill lounge and exotica. 

Hatfield and Lazear met when the latter was a bartender at Mela Urban Bistro. In addition to their work at The Market Bar until last year, they are partners along with two others in State Theater Productions, the operators of downtown’s State Theater. Hatfield, with three others, also is part of Altered State Group, which owns the theater.

Hatfield is a Springfield native who returned in 2008 after stints in tourist industries throughout the country as well as work that took him around the world as a photographer, videographer and auto show journalist.

When he returned, downtown felt desolated and vacant, with empty lots and little commerce after dark. “A decade and a half later, I am blown away by all the great things we’re accomplishing,” he says, referring to the city, The Turner Foundation, local entrepreneurs, and others.

Hatfield says that he, Lazear and Horrighs are all good friends who support both the culinary and cultural efforts taking place downtown.

“It’s astounding really what we can do working together to grow back this great town,” Hatfield says. “Hi-Hat Social is the next, new adventure in that odyssey.”