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We're a neighborhood restaurant running a store during these times. 

 We turn our signature style of cooking into prepared food, so you can eat like you're at Hart's-- at home. 

Every day we make two sandwiches you can eat on the patio or take away. We also have glasses of natural wine and beer!

Bottles from our wine list are available at discounted prices as well as spirits and craft beers. 

When you get here there will be fresh, seasonal produce from the farms we work with too. 

We hope to see you soon. 

Thank you all!

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You’re Making Hart’s Roast Chicken

This bird is fully seasoned and should be cooked the day of pick up or the day after. It’s technically good to hold in your fridge for the next four or so days, but it will start to over cure from the marinade. 

These are heritage breed birds, so some will have darker leg meat that’s going to have a rosier color to it. Don’t worry.

So you’re ready to cook. Pull the bird out of the fridge an hour before roasting to temper. 325 degree oven. Cook breast side up in a roasting pan, dutch oven, cast iron, saute pan, whatever you got. Pour a little olive oil on top of the bird. Any chopped veg you would generally roast with a chicken will only make this better. Add a little stock, wine, or water in the cooking vessel, about two cup’s worth. 

Cook uncovered for 45 minutes to an hour and 15 minutes, depending on size, basting every 15 minutes. If it still needs color, then turn your oven up to 500 and cook until you’ve got that color.

Remove from the oven, rest the bird about 20 minutes. Serve with the pan sauce. Take a picture and tag us, we’d love to see it. Eat with pleasure and in good health.

You’re Making Hart’s Latkes for Two

(makes about 10-12 latkes depending on size)

4 russet potatoes
1 large onion
2 eggs
1/4 C flour
Salt and pepper
Canola oil (or any neutral oil)

Wash, peel and grate the potatoes into a large bowl. Grate in onion and mix together. Going one handful at a time, squeeze out liquid from grated mixture and transfer to a new bowl getting rid of as much of the liquid that has gathered in the bowl as you can. Add in eggs and flour and season with salt and pepper. Mix well with your hands. In a heavy bottomed pan heat a half inch of oil on high-- the key to crispy & golden brown latkes is making sure your oil is hot enough! You're looking for the oil to be somewhere between 350-375 if you have a thermometer at home. If you don't, throw in a little piece of the batter to see if it sizzles immediately (it should). 

Grab a generous pinch of the latke mixture (you can make the latkes any size you want) and flatten between your palms. Add as many latkes to your pan as will fit, but don't overcrowd. There should be at least 1/2inch between each pancake. Lower your heat to medium and let them fry for a couple minutes. Keep an eye on them while they fry as you may need to shift/ turn them for an even fry depending on your pan and stove. Once you see that they're golden brown, flip and fry the same amount of time on that side. Pull from pan and rest your latkes on paper towels to drain off the oil. Top with some flaky salt. Serve ASAP with sour cream, apple sauce, caviar or eat as is, hot from the pan.