Your neighborhood,
your table.

Hearth opened in the autumn of 2018 in the ground floor of a 1920s brick walkup — the kind of building where the radiators still clang in February. The room had been a hardware store, then a laundromat, and finally ours.

Our greens come from Caldwell Family Farm twelve miles north. The eggs are from Rowe Creek. The beef is ground in-house every morning by Chef Daniel Reyes, who came up cooking in San Antonio and spent six years in New York before deciding he missed neighborhoods that actually felt like neighborhoods.