Goddess of the hearth
Our dishes find inspiration from a custom 20-ft hearth that anchors the kitchen and dining room. Small plates and entrees allow an opportunity to explore and showcase techniques that highlight the role of fire in food. Hestia’s chefs provide a deeper look into our food philosophy by playing an integral role in service. In addition to soulful menu, Hestia boasts a robust wine program.
pan de cristal | smoked cream, honey, blackened pecan | 14
oysters | watermelon relish, mint oil, verjus bubbles | 24
crudo | rockfish, smoked blackberry, radish, recado negro | 18
scallop | beef tallow, shoyu, apple | 28
wagyu beef carpaccio | radish, sea lettuce, puffed nori | 17
belgian endive | buttermilk, smoked chili XO | 15
peach | hoja santa cream, mint marigold, coriander | 15
salsify | charred shallot, celtuce, hazelnut | 17
halibut | snap peas, charred corn, brown butter | 38
berkshire porkchop | zucchini, sotol butter, puffed rice | 46
red ranger chicken | preserved lemon, smoked oyster mushroom, bok choy, pea tendril | 38
lion's mane mushroom | kohlrabi, blackened koji, charcoal | 34
dry aged 6oz wagyu bavette | potato croissant, charred shallot | 62
dry aged 8oz wagyu sirloin | beef tallow & tomato hollandaise, blistered tomatoes, shallot scapes l 58
chocolate mousse | peach leaf cream, orange tuile, mustang grape caramel | 14
milky-whey | goat milk sherbert, caramelized whole milk, chocolate candied pecans, whey bubble, lime | 12
matcha lavender kakigori | lavender syrup, salted cream, oatmeal ice cream, matcha, chocolate | 16
sourdough buttermilk ice cream | bread amino caramel, sweet tomato & orange jam, fermented tomato powder | 12
- Open 5:30 – 10pm Tuesday -Thursday + Sunday
- 5:30 – 11pm Friday and Saturday. Closed Mondays.
- Call 512.333.0737 or book below with OpenTable.
- Reservations required for parties of 7 or more.