Slated to open Saturday, December 7, Hestia, named after the “Greek goddess of the hearth,” will be a live-fire, modern-day grill house head by Executive Chef Kevin Fink and partner Tavel Bristol-Joseph.  The new restaurant will integrate a chef-focused style of service which will provide a more intimate look into the menu.  All dishes at Hestia will start with the 20-foot hearth with a menu that includes snacks, small plates, and large entrees, utilizing live-fire techniques from around the world while applying them to seasonal items.

 

“Our style has always been about exploring techniques, and the hearth at Hestia gives us an opportunity to play with the role of fire in food. We believe in a collaborative kitchen environment and are excited to work with our Chefs de Cuisine, Keith Rzepecki and Julien Hawkins, to create a special experience that permeates all aspects of the restaurant,” said Kevin Fink.

 

Hestia’s design pays homage to the live-fire approach of the restaurant.  The space boasts a 90-seat dining room in addition to a 30-person private dining room adjacent to the garden created by Baldridge-Architects, winner of the 2018 Texas Society of Architects Design Award and the 2018 AIA Austin Design Award. 

 

Hestia

 

Fink and Bristol-Joseph also leads Emmer & Rye , one of Austin’s most prominent restaurants as well as Henbit and TLV, both located in Fareground food hall.  In 2016, Fink was named Food & Wine’s “Best New Chef.” He was also named as a 2018 James Beard semifinalist and 2019 finalist for “Best Chef Southwest.”  Emmer & Rye was also named one of America’s best new restaurants in Bon Appétit.  

 

Hestia will open downtown in Austin at 607 W 3rd, Suite 105, Austin, TX, and will be open daily, Tuesday – Thursday from 5:30 p.m. to 10 p.m and Friday and Saturday from 5:30 p.m. to 11 p.m., as well as on Sunday.  In addition to valet parking, complimentary parking will be provided in the garage.

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About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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