Let’s say you own a few cookbooks. Now let’s say that you lose them in a contained, but very effective, cookbook fire. What are you going to make for dinner?
The internet doesn’t exist in this hypothetical universe, so you can’t Google any recipes. You don’t even know what the word “Google” means. You’ve never heard it before. “What is internet?” you wonder, receiving vague memories from a distant, less hypothetical universe.
So, anyways, you check your fridge, see what you have to work with, then make yourself a meal. Your food doesn’t have a name like “cacio e pepe” or “duck l’orange,” but it’s still good, and you’re full afterwards. That’s kind of what it’s like to eat at Hart’s.
The menu here changes daily, and all of the food feels more-or-less homemade. It’s a little fancy, sure, but it’s not like they’re messing with truffles or caviar. They make things like “sweet potatoes and scallions with tahini” and ribs on a pile of polenta. The dishes aren’t elaborate things constructed with tweezers, but they’re satisfying. Take the clam toast. It’s sort of like if someone made a clam soup, threw in some toast, then dumped it on your plate and said, “There, clam toast.” It’s popular at Hart’s, and we’re fans.
Although you should know that the toast isn’t especially healthy. That goes for pretty much everything here. No one is losing weight at Hart’s. The food isn’t in-your-face unhealthy, but your blood-olive-oil content is going to spike.
You should also know that Hart’s is tiny, and that the date-night vibes are pretty ideal. The ceilings are high, there’s a candle on every table, and they play the right version of “Shake it Off” (the Mariah Carey one). So the next time you want to impress someone, bring them here. Alternately, come here, take some notes, and make a nice dinner for someone based off those notes.
Touch them with your fork, and these ribs fall apart like they didn’t get a rose at a rose ceremony.
Essentially a fancy artichoke dip and not nearly as healthy as it sounds. Start your meal with this.
A solid burger with a very good bun. Not overwhelmingly lamb-y, although it can be overwhelmingly fishy if you add the optional anchovies. We’re into them, but you might not be.
This toast will always be on the menu, and it will always be a good choice. Just know that it’s soaked in oil and clam broth, and make peace with this.
Crispy mackerel with some olives and orange slices. Sounds weird, but it works - and if you want a nice piece of fish, we recommend it.