Patio Dining at Urban Hearth
Tuesday - Saturday
4:00 pm - 10 pm
Welcome to our home. Urban Hearth is an intimate 24-seat restaurant in North Cambridge, featuring an open kitchen with chef's counter and cozy dining room. We are passionate about creating an extraordinary dining experience for you. Offering warm hospitality that is convivial, inspiring and relaxed.
Chef and owner Erin Miller offers a contemporary American menu that celebrates the bounty of New England's farms and fisheries. She weaves a story across cultures and traditions. Each thoughtful and exquisite plate honors the ingredients, craft and the shared experience of communing around the table.
Whether celebrating a special occasion or the end of a busy day, we look forward to sharing the evening with you.
STARTERS | begin at the beginning
SUMMER VEG & QUAIL EGG PANZANELLA 14.00
beautiful melange of fresh local vegetables dressed with lemon balm vinaigrette and garnished with sourdough bread and soft cooked quail egg
MISO GLAZED LAMB CHOPS 16.00
lolly sized chops grilled with a miso glaze, served over Italian butter bean puree with broccoli rabe and black garlic crumb
TARATOR YOGURT & CUCUMBER SOUP 10.00
Bulgarian inspired cool yogurt soup filled with garlic and fresh local cucumbers.
BIG EYE TUNA CONFIT & WHITE BEANS 18.00
piled high on grilled Tuscan bread and garnished with fermented jalapeño, pickled green strawberries and spiced popcorn
SANDWICH | rotating selection of our favorite things on our favorite breads
PAUL'S PICKLE-BRINED FRIED CHICKEN SANDWICH 14.00
bread & butter pickled fiddleheads | peppercorn brioche | chili mayo
ENTREES | locally sourced, seasonally inspired
CARNE ASADA STRIP STEAK 30.00
grass fed and finished strip loin steak seasoned with chili rub and grilled. Served over grilled local broad beans and a lush almond and preserved lemon romesco.
BLACK SESAME CRUSTED HALIBUT 26.00
North Atlantic halibut crusted in salty black sesame, served with charred bok choy, sprouted oat salad and rhubarb gastrique
SQUID INK FETTUCCINE AND GULF SHRIMP 24.00
house made pasta served with roasted cherry tomato and garlic scape sauce with wild gulf shrimp and cured egg yolk
ZA'ATAR ROASTED MARKET VEGETABLES 22.00
A staple on our dining room menu, the roasted market veg features seasonal vegetables sourced from our local farm partners. Roasted simply with olive oil and za'atar then served over cashew miso butter, blueberry mostarda and chermoula
SHARED ENTREE | dinner designed to share, because sharing is nice
CHAMOMILE HONEY ROASTED CHICKEN 32.00
half of a bone in chicken, oven roasted and glazed with chamomile infused honey, served with garlic scape chimichurri and wood smoked potatoes
SIDES | extra dishes to round out the meal
SAUTÉED GARDEN PEAS 14.00
with manchego and serrano ham
BLACK PEARL MUSHROOMS 12.00
tapas style, locally cultivated mushrooms,
marinated with fresh herbs, olive oil and verjus.
FRIED OKRA 14.00
Crispy fried okra breaded in cornmeal and buttermilk. Served with a side of tangy jalapeño side
MARINATED OLIVES 6.00
our house blend of Mediterranean olives marinated with olive oil, citrus and rosemary, gently warmed
ERIN'S BUTTERMILK BISCUIT 4.00/EA
remember those fluffy 100 layer biscuits from brunch? Oh yeah!
SWEETS | little indulgence is good for you
STRAWBERRY LEMON CREAM PUFF 8.00
baseball sized crispy cream puff filled with strawberry vanilla cream and topped with lemon glaze
TRIPLE CHOCOLATE BROWNIE 6.00
made from scratch with decadent TCHO chocolate. A meal in itself.
BROWN BUTTER MADELEINES 8.00
four tender madeleines served with lemon blueberry curd for dipping.