Hearthside
Restaurant · Collingswood ·
Wood-fired American fare, pastas, and tasting menus
Wood-fired American fare, pastas, and tasting menus
"Hearthside is an American BYOB over the bridge in Collingswood that’s actually worth leaving the city for - especially in the summer when they open their floor-to-ceiling windows. They also have heated floors on their front patio area, so when our planet decides to randomly drop the temperature to 58 degrees on a July night, you’ll still be able to enjoy your venison au poivre without plugging in your personal space heater." - Sydney McElwee
"This popular BYOB in Collingswood has won the hearts of many residents in the neighborhood and throughout the region for its refreshing take on contemporary American cuisine. Chef Dominic Piperno’s wood-fired cooking technique is incomparable in various dishes, including his Berkshire pork loin, coffee-rubbed lamb chops, and astonishing 35-day dry-aged, 28-ounce bone-in, prime New York strip." - Ernest Owens
"The lure of Dominic and Lindsay Piperno’s destination restaurant isn’t just the open kitchen, where flames dance. It’s also the synergy of a team that works together seamlessly to execute an ambitious new American menu with old-school accents. Hearthside has recently transitioned to a $100-per-person prix fixe menu that changes every two weeks, so every visit there’s something new to try. Reservations are for indoor dining only, while outdoor seating is first-come, first-served." - Ernest Owens
"This popular BYOB in Collingswood has won the hearts of many residents in the neighborhood and throughout the region for their refreshing take on contemporary American cuisine. Chef Dominic Piperno’s wood-fired cooking technique is incomparable on various dishes (such as his Berkshire pork loin, coffee rubbed lamb chops, and astonishing 35 day dry-aged, 28 oz bone-in, prime New York strip)." - Ernest Owens
"This popular BYOB in Collingswood has won the hearts of many residents in the neighborhood and throughout the region for their refreshing take on contemporary American cuisine. Chef Dominic Piperno’s wood-fired cooking technique is incomparable on various dishes (such as his Berkshire pork loin, coffee rubbed lamb chops, and astonishing 35 day dry-aged, 28 oz bone-in, prime New York strip)." - Ernest Owens