Hearth In Kirkland’s Heathman Hotel Opens Today | Eater Seattle

"At the Heathman Hotel on Kirkland Avenue, I find Hearth to be a warm, casual, kid-friendly new American restaurant focused on local fare, anchored by a hearth oven that fires up meats, seafood, and vegetables sourced from nearby farms. Standout menu items include a Mary's Farm chicken served atop a Rainier can with Nueske's bacon and Medjool dates, and an Idaho trout roasted in corn husks and stuffed with crab; the brunch menu features croissant French toast topped with caramelized bourbon apples and smoked maple syrup and build-your-own mimosas. There's also an extensive cocktail program — for example, the seasonal Summers Flock blends vodka, white peach, bird’s eye chili aperol, and yuzu sour — and a kid-friendly menu with pizza and healthy sides like fruit and carrots. The open kitchen plans to experiment with pickling and braising meats, and Chef Adam Johnson, a Washington native who has worked mostly in hotel hospitality at the Cave B Inn, Spain Quincy, and Rosario Resort and Spa on Orcas Island (the latter was featured on Eater Seattle’s list of essential places to dine in that area), leads the program. Replacing the well-received Trellis, which closed in March, Hearth hopes to fill voids in Kirkland's dining scene for date nights, family dinners, happy hours, and weekend brunches." - Gabe Guarente