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 | purple hull peas, charred corn, brown butter | 38
berkshire porkchop | okra, sotol butter, puffed rice | 46
red ranger chicken | carrot, mala oil, smoked mushroom, bok choy, pea tendril | 38
lion's mane mushroom | daikon radish, beet "sauce Royale" | 34
dry aged 6oz wagyu bavette | potato croissant, charred shallot | 62
dry aged 8oz wagyu sirloin | charred leek, mushroom duxelle, plum demi-glace l 58
chocolate mousse | peach leaf cream, orange tuile, mustang grape caramel | 14
Texas moon pie | almond sponge, honey-fermented blueberry, orange curd, grapefruit puree, smoked sotol caramel | 12
matcha kakigori | lavender & rhubarb ice cream, salted cream, mango syrup, matcha, white 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.