118 Water Street · Dinner Tue–Sun
Cooked over fire, eaten slowly.
A short seasonal menu built around what the hearth does best, and a wine list that does not require a translator.
This week
The menu changes when the market does.
Every dish passes through the hearth. We buy from four farms inside sixty miles and write the menu the morning it arrives — which is why the owner updates this page herself, on a phone, before service.
Charred honeynut squash
brown butter, sage, aged sheep's milk
Hearth bread & cultured butter
baked to order, twenty minutes
Whole branzino
ember-roasted, lemon, salsa verde
Dry-aged ribeye for two
coal-roasted, bone marrow butter
“The kind of room you plan an evening around, not the kind you end up in.”
Private events
The hearth room seats twenty-two for a single seating, with a set menu written with you.