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"Michelin star American cuisine "
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"1 Michelin star 2024 Push past the glass door of this restaurant in the heart of downtown and you'll immediately get the drift—quite literally, as wood smoke perfumes the air. This hot spot is all about live fire cooking, as evidenced by the 20-foot hearth in the open kitchen. Contemporary cooking is on display in both the à la carte and chef's tasting menu, and Texas produce and proteins take center stage. From savory to sweet, nearly everything is kissed by the flames or scented with smoke. "Embered" cantaloupe with green tomato and shiso blossoms is an elegant opener; and hearth-dried and blistered tomatoes over fresh grits is a comforting plate, but the seared scallop topped with green tomato kosho steals the scene with a tableside pour of beef tallow sauce atop the mushroom gelée base. "
@nchavotier
"https://guide.michelin.com/us/en/article/michelin-guide-ceremony/michelin-guide-texas-stars-green-stars-sustainability"
@bossanovocain
"So delicious - had the tasting menu in March 2022"
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"It’s the center of this sleek downtown restaurant is a 20-foot wood-fired hearth with wagyu steaks and halibut dripping juices into the fire below. The feature is so pronounced that chefs Kevin Fink and Tavel Bristol-Joseph even had to invest in an elaborate exhaust system so the dining room isn’t choked by smoke. But it’s that fire that brings exceptional char and wood smoke to everything from lion’s mane mushrooms to Red Ranger chickens to scallops seared in beef tallow. Aptly named after the Greek goddess of fire, the restaurant also excels on the non-grilled side of the menu, with crudos, carpaccios, and most importantly, Bristol-Joseph’s outstanding desserts, like the matcha-dusted kakigori that climbs to gravity-defying heights"
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"Austin Monthly #12 / Esquire Best New Restaurants US"
@jtpyne
"Robb Report Best in America. Along the back wall of Hestia’s open kitchen, an impressive 20-foot-long hearth anchors the restaurant. The fire burning inside imparts flavor to nearly everything on the menu, from the onion ash on the rolls to the char on the Wagyu. The smell of smoke perfumes the place, activating something almost primal in you. Kevin Fink leads the savory side, with Tavel Bristol-Joseph handling the sweet. The duo made their mark on Austin with the acclaimed Emmer & Rye, known for meticulously sourcing ingredients. Chefs at Hestia similarly take a hands-on approach, also serving as the waitstaff so they can share the work that went into creating the meal. They make dishes with a rugged heartiness that doesn’t sacrifice precision in flavor. And though Hestia looks like a modern steak house, it’s so much more inventive, exemplified by the lion’s mane mushroom. It sits atop a sauce of smoked oil and miso, shrouded by thinly sliced rounds of Badger Flame beet. The mushroom has a deep, satisfying char, while the flesh retains the chewy unctuousness of fatty pork—even the vegetarians get to feel like carnivores. And the restaurant named for the Greek goddess of the hearth proves itself worthy of its moniker."
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"Recommended by Krupa - 12 course tasting menu"
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