Executive chef Kevin Fink and partner-chef Tavel Bristol-Joseph established Emmer & Rye as one of the top restaurants in the city (No. 1 in 2018 and No. 5 in 2019), and they succeeded in bringing thoughtful, ingredient-driven fast-casuals to downtown food hall Fareground in the form of Henbit and TLV. Now they’re ready to present their latest concept to Austin diners.


Hestia, a live-fire restaurant that will feature intimate engagement between chefs and diners, will open for dinner December 7 in the Third + Shoal building at 607 W. Third St. Suite 105.


The restaurant named after the Greek goddess of the hearth will center around a 20-foot hearth and serve snacks, small plates and large-format dishes with proteins like Texas beef, lamb and seafood.


"Our style has always been about exploring techniques, and the hearth at Hestia gives us an opportunity to play with the role of fire in food. We believe in a collaborative kitchen environment and are excited to work with our chefs de cuisine, Keith Rzepecki and Julien Hawkins, to create a special experience that permeates all aspects of the restaurant," Fink said.


The chefs and cooks will help deliver food to tables, spending time with guests and explaining the thought process behind the dishes and their execution. The format, somewhat akin to a chef’s table and not often seen in restaurants of Hestia’s size, will eliminate the barrier between chefs and guests and also empower the chefs, helping them hone tools beyond cooking.


Hestia will be open 5:30 to 10 p.m Sunday, Tuesday, Wednesday and Thursday and 5:30 to 11 p.m. Friday and Saturday. Valet parking will be offered, as will complimentary garage parking.


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