Do you care that the luxurious jiggle of uni perched on a sweet piece of cornbread came from South America? Or that the tamari glazing was made in house? Did you know that you can get blueberries in Texas and that the ones sourced for your dessert came from a farm north of Houston? Do you appreciate the sotol in your crab dip more because your chef foraged it locally? Are you up for a garrulous service experience? How you answer these questions may go a long way in determining how you feel about your experience at Hestia, the live fire restaurant that opened in December on the ground floor of the Third + Shoal tower overlooking Shoal Creek...