When a new restaurant’s menu has a section titled “Whole Beast Feast,” you have our attention.
, opening later this month at 18th and Wewatta St., does just that with four mega-sized beasts providing sustenance for six to 10 of your nearest and dearest. But you have to plan ahead — the whole roasted suckling pig, dry-aged and glazed duck, salt-crusted sturgeon and standing rib roast have to be reserved five – count ’em five – days in advance.
Once we were finally able to pry our eyes away from the Whole Beast Feast, we realized that the entire Hearth & Dram menu looks pretty darn delicious. And while we could probably recite it word-for-word for you at this point, we know that a picture is worth so much more. So we convinced executive chef Jeffrey Wall, most recently of Atlanta’s critically acclaimed Kimball House, to give us a sneak peek at his wood-fired, hearth-centric restaurant. Here’s a look at Hearth & Dram’s drool-inducing menu.
