First, let me start by saying that the service was five stars. Normally I can nitpick something about the staff whether timeliness or otherwise - but I must say all the staff was courteous, professional, timely, and accommodating. If I were to recommend any restaurant based on the service provided by staff - this would be one of the top-ranking restaurants. They were phenomenal without flaw in any way.Hearthside is a BYOB with a four-course menu - each course having options you can choose between. I can only give feedback on the dishes I have tried. Overall the food was above par for the most part with a few exceptions.For the first course, we had tuna sashimi, Sicilian pistachio butter, sun-dried tomato, and octopus, cilantro emulsion, jicama, jalapeno. The tuna was decently thick and even cut, and fresh, and the pleasant flavors from the tomato and pistachio did not overpower the fish itself. It was slightly more oily than anticipated - but because of the decent size of the tuna cut it was still a delightful dish. The octopus was one of my favorites - it was cooked perfectly, and the smoke from the wood fire was chargrilled into the skin. My only complaint was that the amount of salt was a bit overpowering. I found that it took away a bit from the masterpiece that the octopus was.For the second course we had the cavetelli cavatelli, fennel, lamb merguez, ricotta espuma which tasted remarkably rich and satisfying. I also tried the burrata flatbread which was a menu addition. While the ingredients were fresh, the burrata at the center lacked any addition of pesto or otherwise - so while the ends tasted delightful, the balance was lost in the center of the dish.For the third course we had the half chicken, smoked Calabrian chili hot sauce, dill - it was cooked perfectly but the sauce was a little underwhelming. The second main was the monkfish, sunchokes, mussels, citrus ginger broth. The monkfish again was cooked perfectly, but wasn't anything remarkable. The broth was thin, and while refreshing, there was no component to make it cling to the fish at all. I would have liked to see the monkfish with a thicker sauce more reminiscent of a lobster dish. For the last course we had both the opera cake and the budino. The opera cake was pleasant, layers were even, and the strawberry was delightful. The budino was excessively salty - I salted nutella pudding. As someone who loves salted caramel-like flavors, I was disappointed. This combination did not work and is the only dish I would not recommend.Overall the food was high quality and innovative. For had a few bites and was unable to finish it. It tasted like an overly the price there should be little room for imperfections. I was most pleased with the octopus and tuna first course selections, and most disappointed with the main course and the budino.It can be difficult to get everything right with a rotating menu - I will likely be back again to see if the menu changes the difference in the food.The staff and atmosphere were definitely one of my highest-rated aspects of this restaurant. Excellent service - and the chef cooked everything perfectly despite some small misses in flavor details.
Atmosphere: 5
Food: 4
Service: 5
Kate S.
First, let me start by saying that the service was five stars. Normally I can nitpick something about the staff whether timeliness or otherwise - but I must say all the staff was courteous, professional, timely, and accommodating. If I were to recommend any restaurant based on the service provided by staff - this would be one of the top-ranking restaurants. They were phenomenal without flaw in any way. Hearthside is a BYOB with a four-course menu - each course having options you can choose between. I can only give feedback on the dishes I have tried. Overall the food was above par for the most part with a few exceptions. For the first course, we had tuna sashimi, Sicilian pistachio butter, sun-dried tomato, and octopus, cilantro emulsion, jicama, jalapeno. The tuna was decently thick and even cut, and fresh, and the pleasant flavors from the tomato and pistachio did not overpower the fish itself. It was slightly more oily than anticipated - but because of the decent size of the tuna cut it was still a delightful dish. The octopus was one of my favorites - it was cooked perfectly, and the smoke from the wood fire was chargrilled into the skin. My only complaint was that the amount of salt was a bit overpowering. I found that it took away a bit from the masterpiece that the octopus was. For the second course we had the cavetelli cavatelli, fennel, lamb merguez, ricotta espuma which tasted remarkably rich and satisfying. I also tried the burrata flatbread which was a menu addition. While the ingredients were fresh, the burrata at the center lacked any addition of pesto or otherwise - so while the ends tasted delightful, the balance was lost in the center of the dish. For the third course we had the half chicken, smoked Calabrian chili hot sauce, dill - it was cooked perfectly but the sauce was a little underwhelming. The second main was the monkfish, sunchokes, mussels, citrus ginger broth. The monkfish again was cooked perfectly, but wasn't anything remarkable. The broth was thin, and while refreshing, there was no component to make it cling to the fish at all. I would have liked to see the monkfish with a thicker sauce more reminiscent of a lobster dish. For the last course we had both the opera cake and the budino. The opera cake was pleasant, layers were even, and the strawberry was delightful. The budino was excessively salty - I salted nutella pudding. As someone who loves salted caramel-like flavors, I was disappointed. This combination did not work and is the only dish I would not recommend. Overall the food was high quality and innovative. For had a few bites and was unable to finish it. It tasted like an overly the price there should be little room for imperfections. I was most pleased with the octopus and tuna first course selections, and most disappointed with the main course and the budino. It can be difficult to get everything right with a rotating menu - I will likely be back again to see if the menu changes the difference in the food. The staff and atmosphere were one of my highest-rated aspects of this restaurant. Excellent service - and the chef cooked everything perfectly despite some small misses in flavor details.
Ekaterina Rezvina
The service and atmosphere were really good. The food wasn't. It seems like the restaurant is trying to be upscale and offer unique dishes at high price point, however, I would rather eat simpler meals that taste good.
Atmosphere: 5
Food: 2
Service: 5
Lori Irons
Had an incredible dinner at Hearthside in Collingswood last night!First off, the service was phenomenal. The staff is super attentive, everyone knows the menu inside and out, and they are just plain delightful.They've got an "early spring menu" going on at the moment. We started with the tuna sashimi with pistachio butter and sun-dried tomato (pictured). OMG, Seriously, I could eat this dish every single day. We also shared the pork belly with broccoli rabe, white beans, and long hot pepper (pictured). So much savory goodness in one plate!For the pasta course, we went with the bucatini with poblano, garlic, and hazelnut. Divine! And the spaghetti with jumbo lump crab, tarragon, and cherry peppers. Just a heads up, the cherry peppers pack a punch! I thought they were a bit much and over powered any crab flavor; but still delicious.The main course, we asked for the 40oz dry-aged porterhouse with salsa verde and frites. It was cooked to an absolute heavenly perfect medium rare, with the kind of crusty sear that would make unicorns cry tears of envy; it was a masterpiece of flavor and tenderness.Finally, we somehow managed to stuff in dessert - the budino with chocolate, hazelnut brittle, and vanilla cream. Rich, decadent, and the perfect ending to a truly fantastic meal!Even though I was bursting by the end, it was SO worth it! Hearthside absolutely delivered on flavor, service, and overall experience. Highly recommend checking them out!
Atmosphere: 5
Food: 5
Service: 5
Jenni B
The first time we ate at hesrthside a few years ago we were blown away but last nights dinner was good not great. How do you up charge for crab pasta and then add very little crab to the dish….? I got the pasta with lamb and fennel. It did not look like the FB pic. It was more like a bread crumb seasoning. Not sure what happened but I don’t think we will be going back. It was very pricey for what we got.
Atmosphere: 5
Food: 3
Service: 5
Isabella Cordova
The food was overpriced and not cooked well. I got the pork chop and it was uncooked I sent it back and when I got it back it was the same.
Atmosphere: 5
Liandra Sewell
On 2/23, I celebrated my 30th birthday at the chef's table at Hearthside and will never forget it. From the first course to the last, every bite was incredible. The meal was only elevated by the quality of service. Our server was so attentive and talked through each menu item with such patience. It truly was my favorite meal ever and I am eager to go back!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Wagyu Beef Carpaccio
Ali T.
Exquisite experience and menu, next level. the candle lit ambiance is relaxed and romantic.
Robert McGarrity
This is an amazing dinner place. My fiance and I have gone multiple times and the food each time is really good. Sitting at the counter is a great spot because you get to see the food cooking and it's entertaining. I like how it's BYOB and I feel that the prices are reasonable for the quality and service that you are getting. I appreciate how attentive the staff is. It's also good that they give you fresh utensils before each dish comes out. They give you utensils that work with your meal. I would recommend this place.
Atmosphere: 5
Food: 5
Service: 5
Erin Pierson
Would eat here again. Food was tasty - very flavorful and had some spice. The Pasta course is a star on its own. Open kitchen atmosphere and very attentive staff. We went on a Friday night and was able to easily find parking on the side street.
Absolutely adored the food. My girlfriend and I had an early Valentine's day dinner and it was a great experience. We had a four course meal with a lot of sharing Appetizer - lamb chops and beef carpaccio Pasta - rigatoni and bucatini Entree - pork chops and half chicken Dessert - bread pudding As a collective whole, the dessert shined for me. The texture of the bread pudding alongside the ice cream was spectacular. The juices of the blackberry mixed in was so good and you can really taste the molasses. My regret is not taking a photo to share. I would also like to shoutout the beef carpaccio as well. It was a very unexpected taste and texture profile that I enjoyed. Service was absolutely spectacular too. Very attentive staff. The ambiance was warm. I do wish the seating was not as tight but the food and service more than made up for it.
Hugh Grose
SPECTACULAR dining experience. Chef Dom is one of the top 5 chefs in the Phila region!
Recommended dishes: Hamachi Ceviche, Wagyu Beef Carpaccio, Pork Chop Dinner
Dominique G.
We came here on a busy not and they did not disappoint! Food was phenomenal, our server was so amazing we left a bigger tip than usual.
Scott Corcoran
Felt like a very well-run restaurant. They even went through the effort to baffle the entire ceiling and, from what I could hear, tuck the speakers up there, then let someone who knows what they're doing control the playlist. Details. Emancipator during dessert transported me back quite a few years.I wish we could've tried to foie gras and venison caramelle, but we had the chef's table and the basic menu. Still delightful. The mussels, bucatini, fusili, and pork chop.. and the creme brulee.Grab a nice white wine and enjoy yourself. I probably spent too much time listening to service calling out (the cutout in the wall by the chef's table that gives you some insight brought me back to another lifetime), but it immediately felt femiliar, like eating back home during the holidays. A place you've never been to but have been going to for years.
First, let me start by saying that the service was five stars. Normally I can nitpick something about the staff whether timeliness or otherwise - but I must say all the staff was courteous, professional, timely, and accommodating. If I were to recommend any restaurant based on the service provided by staff - this would be one of the top-ranking restaurants. They were phenomenal without flaw in any way.Hearthside is a BYOB with a four-course menu - each course having options you can choose between. I can only give feedback on the dishes I have tried. Overall the food was above par for the most part with a few exceptions.For the first course, we had tuna sashimi, Sicilian pistachio butter, sun-dried tomato, and octopus, cilantro emulsion, jicama, jalapeno. The tuna was decently thick and even cut, and fresh, and the pleasant flavors from the tomato and pistachio did not overpower the fish itself. It was slightly more oily than anticipated - but because of the decent size of the tuna cut it was still a delightful dish. The octopus was one of my favorites - it was cooked perfectly, and the smoke from the wood fire was chargrilled into the skin. My only complaint was that the amount of salt was a bit overpowering. I found that it took away a bit from the masterpiece that the octopus was.For the second course we had the cavetelli cavatelli, fennel, lamb merguez, ricotta espuma which tasted remarkably rich and satisfying. I also tried the burrata flatbread which was a menu addition. While the ingredients were fresh, the burrata at the center lacked any addition of pesto or otherwise - so while the ends tasted delightful, the balance was lost in the center of the dish.For the third course we had the half chicken, smoked Calabrian chili hot sauce, dill - it was cooked perfectly but the sauce was a little underwhelming. The second main was the monkfish, sunchokes, mussels, citrus ginger broth. The monkfish again was cooked perfectly, but wasn't anything remarkable. The broth was thin, and while refreshing, there was no component to make it cling to the fish at all. I would have liked to see the monkfish with a thicker sauce more reminiscent of a lobster dish. For the last course we had both the opera cake and the budino. The opera cake was pleasant, layers were even, and the strawberry was delightful. The budino was excessively salty - I salted nutella pudding. As someone who loves salted caramel-like flavors, I was disappointed. This combination did not work and is the only dish I would not recommend.Overall the food was high quality and innovative. For had a few bites and was unable to finish it. It tasted like an overly the price there should be little room for imperfections. I was most pleased with the octopus and tuna first course selections, and most disappointed with the main course and the budino.It can be difficult to get everything right with a rotating menu - I will likely be back again to see if the menu changes the difference in the food.The staff and atmosphere were definitely one of my highest-rated aspects of this restaurant. Excellent service - and the chef cooked everything perfectly despite some small misses in flavor details.
Atmosphere: 5
Food: 4
Service: 5
First, let me start by saying that the service was five stars. Normally I can nitpick something about the staff whether timeliness or otherwise - but I must say all the staff was courteous, professional, timely, and accommodating. If I were to recommend any restaurant based on the service provided by staff - this would be one of the top-ranking restaurants. They were phenomenal without flaw in any way. Hearthside is a BYOB with a four-course menu - each course having options you can choose between. I can only give feedback on the dishes I have tried. Overall the food was above par for the most part with a few exceptions. For the first course, we had tuna sashimi, Sicilian pistachio butter, sun-dried tomato, and octopus, cilantro emulsion, jicama, jalapeno. The tuna was decently thick and even cut, and fresh, and the pleasant flavors from the tomato and pistachio did not overpower the fish itself. It was slightly more oily than anticipated - but because of the decent size of the tuna cut it was still a delightful dish. The octopus was one of my favorites - it was cooked perfectly, and the smoke from the wood fire was chargrilled into the skin. My only complaint was that the amount of salt was a bit overpowering. I found that it took away a bit from the masterpiece that the octopus was. For the second course we had the cavetelli cavatelli, fennel, lamb merguez, ricotta espuma which tasted remarkably rich and satisfying. I also tried the burrata flatbread which was a menu addition. While the ingredients were fresh, the burrata at the center lacked any addition of pesto or otherwise - so while the ends tasted delightful, the balance was lost in the center of the dish. For the third course we had the half chicken, smoked Calabrian chili hot sauce, dill - it was cooked perfectly but the sauce was a little underwhelming. The second main was the monkfish, sunchokes, mussels, citrus ginger broth. The monkfish again was cooked perfectly, but wasn't anything remarkable. The broth was thin, and while refreshing, there was no component to make it cling to the fish at all. I would have liked to see the monkfish with a thicker sauce more reminiscent of a lobster dish. For the last course we had both the opera cake and the budino. The opera cake was pleasant, layers were even, and the strawberry was delightful. The budino was excessively salty - I salted nutella pudding. As someone who loves salted caramel-like flavors, I was disappointed. This combination did not work and is the only dish I would not recommend. Overall the food was high quality and innovative. For had a few bites and was unable to finish it. It tasted like an overly the price there should be little room for imperfections. I was most pleased with the octopus and tuna first course selections, and most disappointed with the main course and the budino. It can be difficult to get everything right with a rotating menu - I will likely be back again to see if the menu changes the difference in the food. The staff and atmosphere were one of my highest-rated aspects of this restaurant. Excellent service - and the chef cooked everything perfectly despite some small misses in flavor details.
The service and atmosphere were really good. The food wasn't. It seems like the restaurant is trying to be upscale and offer unique dishes at high price point, however, I would rather eat simpler meals that taste good.
Atmosphere: 5
Food: 2
Service: 5
Had an incredible dinner at Hearthside in Collingswood last night!First off, the service was phenomenal. The staff is super attentive, everyone knows the menu inside and out, and they are just plain delightful.They've got an "early spring menu" going on at the moment. We started with the tuna sashimi with pistachio butter and sun-dried tomato (pictured). OMG, Seriously, I could eat this dish every single day. We also shared the pork belly with broccoli rabe, white beans, and long hot pepper (pictured). So much savory goodness in one plate!For the pasta course, we went with the bucatini with poblano, garlic, and hazelnut. Divine! And the spaghetti with jumbo lump crab, tarragon, and cherry peppers. Just a heads up, the cherry peppers pack a punch! I thought they were a bit much and over powered any crab flavor; but still delicious.The main course, we asked for the 40oz dry-aged porterhouse with salsa verde and frites. It was cooked to an absolute heavenly perfect medium rare, with the kind of crusty sear that would make unicorns cry tears of envy; it was a masterpiece of flavor and tenderness.Finally, we somehow managed to stuff in dessert - the budino with chocolate, hazelnut brittle, and vanilla cream. Rich, decadent, and the perfect ending to a truly fantastic meal!Even though I was bursting by the end, it was SO worth it! Hearthside absolutely delivered on flavor, service, and overall experience. Highly recommend checking them out!
Atmosphere: 5
Food: 5
Service: 5
The first time we ate at hesrthside a few years ago we were blown away but last nights dinner was good not great. How do you up charge for crab pasta and then add very little crab to the dish….? I got the pasta with lamb and fennel. It did not look like the FB pic. It was more like a bread crumb seasoning. Not sure what happened but I don’t think we will be going back. It was very pricey for what we got.
Atmosphere: 5
Food: 3
Service: 5
The food was overpriced and not cooked well. I got the pork chop and it was uncooked I sent it back and when I got it back it was the same.
Atmosphere: 5
On 2/23, I celebrated my 30th birthday at the chef's table at Hearthside and will never forget it. From the first course to the last, every bite was incredible. The meal was only elevated by the quality of service. Our server was so attentive and talked through each menu item with such patience. It truly was my favorite meal ever and I am eager to go back!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Wagyu Beef Carpaccio
Exquisite experience and menu, next level. the candle lit ambiance is relaxed and romantic.
This is an amazing dinner place. My fiance and I have gone multiple times and the food each time is really good. Sitting at the counter is a great spot because you get to see the food cooking and it's entertaining. I like how it's BYOB and I feel that the prices are reasonable for the quality and service that you are getting. I appreciate how attentive the staff is. It's also good that they give you fresh utensils before each dish comes out. They give you utensils that work with your meal. I would recommend this place.
Atmosphere: 5
Food: 5
Service: 5
Would eat here again. Food was tasty - very flavorful and had some spice. The Pasta course is a star on its own. Open kitchen atmosphere and very attentive staff. We went on a Friday night and was able to easily find parking on the side street.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Hamachi Ceviche
Restaurantji Recommends
Absolutely adored the food. My girlfriend and I had an early Valentine's day dinner and it was a great experience. We had a four course meal with a lot of sharing Appetizer - lamb chops and beef carpaccio Pasta - rigatoni and bucatini Entree - pork chops and half chicken Dessert - bread pudding As a collective whole, the dessert shined for me. The texture of the bread pudding alongside the ice cream was spectacular. The juices of the blackberry mixed in was so good and you can really taste the molasses. My regret is not taking a photo to share. I would also like to shoutout the beef carpaccio as well. It was a very unexpected taste and texture profile that I enjoyed. Service was absolutely spectacular too. Very attentive staff. The ambiance was warm. I do wish the seating was not as tight but the food and service more than made up for it.
SPECTACULAR dining experience. Chef Dom is one of the top 5 chefs in the Phila region!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Hamachi Ceviche, Wagyu Beef Carpaccio
Amazing from start to finish!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Hamachi Ceviche, Wagyu Beef Carpaccio, Pork Chop Dinner
We came here on a busy not and they did not disappoint! Food was phenomenal, our server was so amazing we left a bigger tip than usual.
Felt like a very well-run restaurant. They even went through the effort to baffle the entire ceiling and, from what I could hear, tuck the speakers up there, then let someone who knows what they're doing control the playlist. Details. Emancipator during dessert transported me back quite a few years.I wish we could've tried to foie gras and venison caramelle, but we had the chef's table and the basic menu. Still delightful. The mussels, bucatini, fusili, and pork chop.. and the creme brulee.Grab a nice white wine and enjoy yourself. I probably spent too much time listening to service calling out (the cutout in the wall by the chef's table that gives you some insight brought me back to another lifetime), but it immediately felt femiliar, like eating back home during the holidays. A place you've never been to but have been going to for years.
Atmosphere: 5
Food: 5
Service: 5