Our Story
Cooking over an open hearth is as old as human memory, and as immediate as tonight’s table.
We founded HEARTH with a single conviction: fire reveals something honest and irreplaceable in food. Each morning before service, seasoned oak and fruitwood are stacked by hand, building a steady bed of coals for the evening ahead.
Our kitchen partners closely with small farms across the valley. From heirloom greens and wild mushrooms gathered at dawn to heritage meats seared over glowing embers, our menu evolves with what each week provides.
“When you cook with live fire, you must listen to the wood and respect the ingredient. There are no shortcuts, only presence.”
Live Fire & Hand-Crafted Plates
Springfield, NY — Daily service from 5:30 PM
Open-flame cooking
Hardwood embers impart depth and smokiness that gas stoves can never replicate.
Seasonal farm harvest
Produce gathered within hours of harvest from regional growers we know by name.
Cellar pairings
Low-intervention wines and heritage ciders selected to harmonize with char and smoke.
Meet the Team
The craft, care, and hospitality guiding every evening by our hearth.
Chef Alex Morgan
Executive Chef
Passionate about seasonal ingredients and open-flame cooking, Chef Alex brings a creative and rustic touch to every dish.
Emily Rivera
General Manager & Sommelier
With a warm smile and expert wine pairing skills, Emily ensures every guest feels at home and leaves satisfied.
Join us at the hearth
We welcome reservations for dinner Tuesday through Sunday.