Great things tend to happen when good friends work together. That’s certainly the case at Hearth & Dram, the wood-fire-and-whiskey restaurant located on the ground floor of the Hotel Indigo behind Union Station.
Executive chef Adam Vero, formerly of TAG Restaurant Group, took over the kitchen at Hearth & Dram about a year ago, and through near-constant collaboration with his chef de cuisine Jeff Hickman, also a TAG alum, the two have forged a delicious new path, and a new menu, based on a shared love for wood-fire cooking, as well as “meat, whiskey, and rock ’n roll.”
The “whole beast feasts” that have been a Hearth & Dram staple since it opened in 2017 are now more expansive, but also more focused. Not only are pigs, ducks, and lambs available for these family-style meals, but you can also dig into beef, seafood, and goat menus, each with a distinctive approach that incorporates as much as of the animal as possible. The goat feast, for example, features Latin American techniques and ingredients (al pastor and goat head pupusas), while the duck feast focuses on the flavors of Asia (yakitori duck wings and duck meatball pho).
Dishes on both the lunch and dinner menus change several times each week, but one thing is kept constant: dedication to making most-everything from scratch. That includes house-made tofu, buttery Hawaiian sweet rolls, sourdough pretzels, various pickles, and even corn chips for a take on Frito pie. (There’s also a new weekday-only two-course lunch menu for $16.)
The beverage menu has undergone an overhaul too. Hearth & Dram’s bar still stocks more than 300 whiskeys, but there’s also a flight of private barrel whiskeys and a new cocktail menu that includes delightful sips such as the Romeo & Julep, an herbaceous mix of WhistlePig 12-year-aged rye, Amaro Montenegro, Distillery 291’s the Decc, absinthe, and Leopold Bros.’ tart cherry liqueur.
Here are a few of the spring menu items you don’t want to miss: