Hestia

Hestia in Austin, Texas, is a sophisticated restaurant that centers its menu around live-fire hearth cooking of high-quality ingredients in a sleek, modern setting.

After experiencing Emmer & Rye for dinner the previous night, I debated on keeping my reservation at Canje or trying another spot. I’d previously dined at  Suerte, but felt that I wanted to try a completely new area of Austin. After going back and forth throughout the day, I cancelled my reservation and booked a table at Hestia. There was something about the open hearth cooking that really – sparked my interest.

Entering the restaurant, I was immediately enthralled with the ambiance of the space. The minimalist and modern design set the tone of refinement for the evening. With quickness, I was escorted to my seat. I settled in as a browsed the menu.

I immediately noticed the restaurant’s open kitchen. Dominated by a massive wood-fired grill, I savored seeing the process of the kitchen. Warm lighting and natural textures of Hestia’s decor highlighted the elemental focus of the restaurant. I immediately expected a sensual, sophisticated and grounded dining experience.

My amuse bouche of the evening, the TOMATO TART (hearth dried tomatoes, gochujang, beef crumble) was an unexpected delight. As I had been debating ordering it at the start, I was extremely pleased to have it placed in front of me to set the tone of evening. It was the perfect bite of layered, complex tomato flavor paired with the incredible flavor of the beef crumble.

I continued with the ORANGE WINE TRIO, to celebrate kicking off UT football season. I was poured the 2021 BARRIGON ‘Charelo’ from Xarel-lo, Querétaro, Mexico, 2021 DANJOU BANESSY ‘Supernova’ Muscat of Alexandria from Languedoc, France and the 2005 GRAVNER Ribolla Gialla, Friuli-Venezia from Giulia, Italy.

I overheard the wine steward ask the table: “Would you like a wine that will compliment or contrast your meal?” That question blew the patrons mind – and greatly intrigued me. It was a question I’d never heard before. I think the guy said “contrast” and was served a glass of wine that fit the bill. He was greatly impressed by the attentive service. And so was I.

The SCALLOP (beef tallow, green tomato kosho, mushroom gelée) was a touchdown in the end zone of  deliciousness. It was so delicious that I drank the juice from the shell. If I could have licked it plate in proper company, I would have. Instead, I scraped everything I could with a spoon. The two scallop offerings were perfectly salted and exquisite in richness.

Finishing the wine trio, I ordered the HESTIA NO 5, Hestia’s take on the classic Old Fashioned cocktail.

My main course of evening, the HALIBUT (brown butter beurre monté, creamer peas, trout roe) was one of the best expressions of halibut I have ever savored on my fork. The performance of pouring the finishing sauce on top of my dish reminded me of my Sweet Corn Velouté during dinner at Spruce San Francisco. I love a good pour over of a finishing sauce. And oh shit, Hestia’s halibut dish is outstanding.

The sauce was rich and creamy. It complimented the smokey depth of the fishes flavor, exceptionally well.  It made me say “Wow” to myself, as I finished the last bite.

Now, I will say that for dessert, I inquired if they had something unique and unexpected. I was served the SOURDOUGH ICE CREAM (shoyu caramel, sweet tomato & orange jam, fermented tomato powder). All I can say is – I got what I asked for. The tasting the black top from the fermented tomato powder reminded me of the Ham Ice Cream I had at Dunsmoor.  It was unique, unexpected and interesting – I will say that.

Truly, my dinner at Hestia in Austin, Texas was memorable dining experience. I felt the menu was rooted in tradition cuisines of Texas, while being elevated by contemporary techniques. It was a pleasure to taste the high-quality ingredients and masterful intention of concept, in every bite on my plate.

I look forward to returning for another meal.

- -