Our story
One fire, one street.
Hearth started with a borrowed oven and a stubborn idea: cook what's good this week, over wood, for the people who live nearby. The room has grown; the idea hasn't.
Hearth began in a borrowed kitchen on Maple Row in the winter of 2019, with a single wood-burning oven that the landlord swore would never pass inspection. It did, eventually. We cooked for friends first, then for the street, then for whoever the bell brought through the door.
The idea has not really changed since. We cook over fire because it makes things taste of somewhere. We write a short menu every afternoon, because the best of the market changes by the day and a long menu is a long way of saying no to freshness. And we keep the room low and warm, because dinner should feel like being let in, not seated.
Most of what we serve travels less than a hundred miles to reach the pass. The greens come from a market garden two valleys over; the fish off boats we can name; the wine from growers who farm without shortcuts. We pay fairly for it, cook it simply, and try not to get in its way.
What we hold to
Four things we won't rush.
- 01 —
Fire-led
Almost everything touches wood or coal. It is slower and harder to control, and it is the whole point — it makes food taste of somewhere.
- 02 —
Market-driven
We write the menu each afternoon from what arrived that morning. A short list, changed daily, is just an honest way to cook.
- 03 —
Close to source
Greens from a garden two valleys over, fish off boats we can name, wine from growers who farm without shortcuts. Paid for fairly.
- 04 —
For the street
A counter built for regulars and a room kept warm and low. Dinner should feel like being let in, not seated.
The fire
Slower. Harder.
The whole point.
We cook over wood because it makes food taste of somewhere — of smoke, of patience, of a particular evening. It's harder to control than a dial, and that friction is exactly what we're after. The fire sets the pace, and the kitchen keeps up.
At the pass
The people who feed you.
Rosa Delgado
Chef & owner
Learned fire in her grandmother’s courtyard. Writes the menu every afternoon.
Sam Okafor
Head of fire
Keeps the oven at temperature and the grill honest. Up before the coals.
Mira Lindqvist
Pastry & ferments
Burnt honey, sourdough, the spritz you can’t stop drinking. The back of the oven.
Theo Marsh
Wine & welcome
Knows every grower on the list by first name. Pours generously, judges no one.
Save us a seat.
The diary opens 30 days out. Walk-ins welcome at the counter.