Goddess of the hearth
Our dishes find inspiration from a custom 20-ft hearth which anchors the kitchen and dining room. Snacks, small plates, and entrees allow an opportunity to explore and showcase techniques that highlight the role of fire in food. Hestia's chefs, in order to provide a deeper look into our food philosophy and how we create, play an integral role in service and directly interact with our guests.
pan de cristal | cultured cream, honey, blackened acorn | 14
oysters | smoked pear, verjus foam | 24
snapper | nasturtium, tangerine, turnip oroshi | 18
scallop | beef tallow, finger lime, apple | 28
wagyu beef | radish, sea lettuce, puffed nori | 17
cabbage | buttermilk, mustard greens, smoked chili XO | 15
broccoli | bay laurel bearnaise, black pepper, horseradish | 15
burnt ends | smoked brisket, embered beets, mandarin, mint marigold | 17
halibut, corn husk dashi | poblano butter, spigarello | 38
berkshire pork chop | acorn squash, sourdough espuma, pecans | 46
red ranger chicken | preserved lemon, smoked maitake, bok choy, koji oil | 35
lion's mane mushroom | cauliflower, blackened koji, charcoal | 32
dry aged 12oz wagyu ribeye | yukon gold potato, charred romaine, trout roe, burnt onion, jus | 94
dry aged 8oz wagyu bavette | monk's pepper au poivre, fermented sunchoke, charred green onion l 58
s'mores | chocolate caramel mousse, oat biscuit, toasted meringue, grapefruit | 12
spiced carrot cake | smoked pear purée, lemon curd, carrot ginger sorbet, puffed black rice | 12
burnt cream panna cotta | apple compote, candied pecans, strawberry glaze | 12
sourdough buttermilk ice cream | bread amino caramel, sweet tomato orange jam, fermented tomato powder | 10
- 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.