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Farm-to-table dining in the comfort of our home: that is the unique experience you will find at Urban Hearth. Located in a cozy North Cambridge storefront, our intimate dining room, knowledgeable, friendly staff, and exquisitely crafted menu are the heart of our supper service. With our prix fixe and a-la-carte options, we share a story of culture, community, discovery and home. The globally-inspired, locally-sourced dishes we serve celebrate our rich and complex connection with food. The table is set, whether marking a special occasion or the end of a busy day, we look forward to sharing the evening with you.
Warm, intimate American restaurant with an open kitchen specializing in farm-to-table cooking.
Address and Contact Information
Address: 2263 Massachusetts Ave, Cambridge, MA 02140
Phone: (617) 682-7295
Website: http://www.urbanhearth.net/
Menu Photos
Order and Reservations
Reservations: urbanhearth.netopentable.com
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Related Web Results
Urban Hearth | fine dining in cambridge
Urban Hearth is an intimate 24-seat restaurant in North Cambridge, featuring an open kitchen with chef’s counter and cozy dining room.
Urban Hearth Restaurant – Cambridge, MA | OpenTable
Located in a cozy North Cambridge storefront, our intimate dining room, knowledgeable, friendly staff, and exquisitely crafted menu are the heart of our dinner …
Urban Hearth – Cambridge – a MICHELIN Guide Restaurant
Urban Hearth has just a sprinkling of tables and a four-seat bar that’s reserved for guests enjoying the multicourse tasting menu but it’s worth making an …
Reviews
abhijeet dangi
Urban Hearth has been on my bucket list for a long time, and we finally chose it for our anniversary weekend—an absolutely perfect decision. The restaurant has a warm, cozy vibe that immediately makes you feel at home, paired with truly excellent food.
I started with a non-alcoholic drink that was superb—thoughtfully crafted and incredibly refreshing. We kicked off the evening with the grilled sourdough focaccia, which was excellent: moist, flavorful, and the perfect way to begin the meal.
Our first dishes were the shaved Brussels sprouts with the kimchi pancake. The miso-mustard dressing on the Brussels sprouts was outstanding, and the husk cherry tomatoes added a lovely, unexpected dimension. The kimchi pancake was equally satisfying and packed with flavor.
Next came the gnocchi with wild mushrooms, which was a standout. The gnocchi were unbelievably soft and buttery—literally melting in the mouth. The lavender ricotta and malted barley dust added depth and balance, making this dish truly memorable.
For the main, we had the swordfish with parsnip crème and blistered grapes. The swordfish steak was perfectly cooked, juicy, and beautifully complemented by the sweetness of the grapes and the smooth parsnip crème.
Overall, it was a perfect evening. The food, the ambiance, and the warm, friendly staff made our anniversary dinner feel extra special. We loved our time at Urban Hearth and can’t wait to come back to try the chef’s menu next.
… moreI started with a non-alcoholic drink that was superb—thoughtfully crafted and incredibly refreshing. We kicked off the evening with the grilled sourdough focaccia, which was excellent: moist, flavorful, and the perfect way to begin the meal.
Our first dishes were the shaved Brussels sprouts with the kimchi pancake. The miso-mustard dressing on the Brussels sprouts was outstanding, and the husk cherry tomatoes added a lovely, unexpected dimension. The kimchi pancake was equally satisfying and packed with flavor.
Next came the gnocchi with wild mushrooms, which was a standout. The gnocchi were unbelievably soft and buttery—literally melting in the mouth. The lavender ricotta and malted barley dust added depth and balance, making this dish truly memorable.
For the main, we had the swordfish with parsnip crème and blistered grapes. The swordfish steak was perfectly cooked, juicy, and beautifully complemented by the sweetness of the grapes and the smooth parsnip crème.
Overall, it was a perfect evening. The food, the ambiance, and the warm, friendly staff made our anniversary dinner feel extra special. We loved our time at Urban Hearth and can’t wait to come back to try the chef’s menu next.
Gabbie Kim
We visited after reading that the restaurant was James Beard–nominated, and we really enjoyed the dishes. I appreciated the thoughtful combination of ingredients that created unique and memorable flavors.
That said, the logistics need improvement. The service was slow, and the space – while some might call it charming – was very tight. My husband and I kept bumping knees under the table, which made it quite uncomfortable. It also felt very hot inside, and the AC didn’t seem to be working properly.
I would still give it 5 stars for the food, but the overall experience could be improved.
… moreThat said, the logistics need improvement. The service was slow, and the space – while some might call it charming – was very tight. My husband and I kept bumping knees under the table, which made it quite uncomfortable. It also felt very hot inside, and the AC didn’t seem to be working properly.
I would still give it 5 stars for the food, but the overall experience could be improved.
Nick Bonner
We had an excellent meal at Urban Hearth’s Chefs Table. If you are looking for Michelin Star Quality food in Boston, Urban Hearth is worthy of a Star plus a Green Star.
Chef Erin Miller wowed us with ingredients and techniques from all over local New England and the world.
Among many other treats, she had twists on common fish, incredible mushrooms that she forages her self, and a meaningful story behind each component.
The 5+ course meal consisted of small but complex plates. Each was equally interesting and different. Pacing was fine. Service was friendly and not stuffy. We were both full by the end of the night.
We didn’t have wine, but the couple next to us had the pairing, and it looked like a nice program.
The atmosphere was louder and more cramped than you would expect for the food, but it was great. Felt more like Northern Europe than Cambridge.
Kudos to the Urban Hearth team, we will definitely be back for the chefs table.
… moreChef Erin Miller wowed us with ingredients and techniques from all over local New England and the world.
Among many other treats, she had twists on common fish, incredible mushrooms that she forages her self, and a meaningful story behind each component.
The 5+ course meal consisted of small but complex plates. Each was equally interesting and different. Pacing was fine. Service was friendly and not stuffy. We were both full by the end of the night.
We didn’t have wine, but the couple next to us had the pairing, and it looked like a nice program.
The atmosphere was louder and more cramped than you would expect for the food, but it was great. Felt more like Northern Europe than Cambridge.
Kudos to the Urban Hearth team, we will definitely be back for the chefs table.
Ed Holden
Let me tell you about the best buttermilk biscuit I’ve ever had. Not huge, but well-sized, brown and crispy and flaky on the outside, soft and warm in the middle, with melty maple butter. I don’t have a picture of it. If they’d suddenly run out of food after I ate this biscuit I’d have given them five stars.
The rest of our dinner was also excellent. We particularly liked the fazzoletti. No matter how old I get I’ll never stop learning new names for obscure types of pasta, and this is basically a flat noodle. Delicious with broccolini. The asparagus and mushrooms came with kimchi croutons.
Excellent wines and desserts as well. Because it’s farm to table I’d expect the menu changes often.
… moreThe rest of our dinner was also excellent. We particularly liked the fazzoletti. No matter how old I get I’ll never stop learning new names for obscure types of pasta, and this is basically a flat noodle. Delicious with broccolini. The asparagus and mushrooms came with kimchi croutons.
Excellent wines and desserts as well. Because it’s farm to table I’d expect the menu changes often.
Audra W
One of my favorite farm-to-table experiences in Boston. It’s an intimate dining setting and the servers are well educated on the menu and ingredients. The buttermilk biscuit was the highlight and I would go back just to have it again – perfectly crunchy exterior and flaky interior, paired with a wonderfully savory butter. We also loved the duck which had a great balance of flavors and textures, and the feta gnudi which had incredible depth and umami. Would love to return to try other dishes on the menu!
… moreJea Kim
Finally, a Farm-to-Table that delivers.
I’ve been meaning to try this place for a while and last week, I finally made it. The restaurant is small and intimate, the kind of space where quiet details matter. We had initially booked a patio table, but the weather rerouted us indoors. Our reservation also got pushed back by an hour, but given how notoriously hard it is to snag a spot here, we weren’t about to protest.
The menu isn’t long, but that’s the point. It’s built around what’s fresh and in-season, all sourced from local farms. Chef Erin Miller, a protégé of Dan Barber, brings that same ethos of sustainability and agricultural precision to her own kitchen. And like many New England farm-to-table spots, it could’ve easily leaned into the overly earnest. But this one didn’t. The cooking was restrained and balanced. Easily one of the best meals I’ve had in Cambridge.
We opted for à la carte over the five-course tasting menu (which runs $160—steep, even by NY standards). As expected, the menu leaned heavily vegetarian, but the dishes didn’t feel like apologies for a lack of protein. There was no overcompensation via aggressive seasoning. Instead, each dish was seasoned just enough to let the main ingredient speak.
The Tandoori Roasted Carrot Brochette was our favorite from this category. The carrot itself lost its earthy sweetness, reduced mostly to texture. It felt like an intentional blank canvas for what followed. Fragrant, nutty, and tangy thanks to ramp toum, with a hit of umami anchoring everything. Then the knotweed granita added a lovely lift: a sweet and herbal burst that surfaced in a single bite.
Some of our other favorites were the Buttermilk biscuits and the Grey Sole with Fennel Marmalade. The biscuits were dense like a classic version but layered like a croissant. Thus more indulgent than rustic. The maple miso butter had a subtle bacon-like savoriness that added depth. The grey sole was definitely our favorite dish of the night. The sole was gently poached and rolled into a clean cylindrical form. Because the fish itself is so flaky and mild, the kitchen wisely kept things restrained. A quiet, elegant dish—especially refreshing after the intensity of the vegetable courses.
The Flat Iron Steak was good but didn’t quite justify its price tag. The koji marinade added a mild funk that resolved into umami, brightened by a ramp vinaigrette. Unfortunately, the steak itself was slightly overcooked and dry (understandable given how thin the cuts were, but still disappointing).
The menu shifts frequently, so aside from the biscuits, there’s not really an “iconic” dish. But if you’re into seasonal vegetables with subtle surprises, I recommend giving them a try.
… moreI’ve been meaning to try this place for a while and last week, I finally made it. The restaurant is small and intimate, the kind of space where quiet details matter. We had initially booked a patio table, but the weather rerouted us indoors. Our reservation also got pushed back by an hour, but given how notoriously hard it is to snag a spot here, we weren’t about to protest.
The menu isn’t long, but that’s the point. It’s built around what’s fresh and in-season, all sourced from local farms. Chef Erin Miller, a protégé of Dan Barber, brings that same ethos of sustainability and agricultural precision to her own kitchen. And like many New England farm-to-table spots, it could’ve easily leaned into the overly earnest. But this one didn’t. The cooking was restrained and balanced. Easily one of the best meals I’ve had in Cambridge.
We opted for à la carte over the five-course tasting menu (which runs $160—steep, even by NY standards). As expected, the menu leaned heavily vegetarian, but the dishes didn’t feel like apologies for a lack of protein. There was no overcompensation via aggressive seasoning. Instead, each dish was seasoned just enough to let the main ingredient speak.
The Tandoori Roasted Carrot Brochette was our favorite from this category. The carrot itself lost its earthy sweetness, reduced mostly to texture. It felt like an intentional blank canvas for what followed. Fragrant, nutty, and tangy thanks to ramp toum, with a hit of umami anchoring everything. Then the knotweed granita added a lovely lift: a sweet and herbal burst that surfaced in a single bite.
Some of our other favorites were the Buttermilk biscuits and the Grey Sole with Fennel Marmalade. The biscuits were dense like a classic version but layered like a croissant. Thus more indulgent than rustic. The maple miso butter had a subtle bacon-like savoriness that added depth. The grey sole was definitely our favorite dish of the night. The sole was gently poached and rolled into a clean cylindrical form. Because the fish itself is so flaky and mild, the kitchen wisely kept things restrained. A quiet, elegant dish—especially refreshing after the intensity of the vegetable courses.
The Flat Iron Steak was good but didn’t quite justify its price tag. The koji marinade added a mild funk that resolved into umami, brightened by a ramp vinaigrette. Unfortunately, the steak itself was slightly overcooked and dry (understandable given how thin the cuts were, but still disappointing).
The menu shifts frequently, so aside from the biscuits, there’s not really an “iconic” dish. But if you’re into seasonal vegetables with subtle surprises, I recommend giving them a try.
Ethan Paige
I enjoyed a charming dinner at Urban Hearth catching up with a friend tonight. The service was friendly, attentive, genuine, knowledgeable, and easy. The menu was inspired and star studded with seasonal highlights as well as subtle nuances. The biscuit with maple miso butter was delightful. The yellowfin tuna with its tasty Leche de Tigre and pistachios is understated yet balanced and very fresh. The duck liver mousse does not disappoint. My favorite was the savory creme brulee with farm squashes, charred peaches, and chili crisp. We also the koji marinated strip steak. All in all, it was a pleasure dining and spending the evening here. I am looking forward to returning soon with my wife. Thank you!
… moreAndy Tu
Creative dishes with a strong sense of time and place. Rustic, but not rough. Refined, but not disconnected.
The biscuit is a highlight, but so is the savory creme brulee, which I have not seen anywhere else, at any price point.
If I have to complain about something, it’s that the drink list could use a few more funkier (ideally american) vintages. The cocktails came across slightly flat.
It’s a very comfortable space. Somewhat sad that they’ll be moving down the street, but excited to see what they do next.
… moreThe biscuit is a highlight, but so is the savory creme brulee, which I have not seen anywhere else, at any price point.
If I have to complain about something, it’s that the drink list could use a few more funkier (ideally american) vintages. The cocktails came across slightly flat.
It’s a very comfortable space. Somewhat sad that they’ll be moving down the street, but excited to see what they do next.
Tom McNellis
Wow, what a fabulous evening for the two of us! So glad we found this wonderful and welcoming gem. The space is nice but utilitarian, however the food and the service are the stars of the experience. The menu is very focused innovative creations that are superb and memorable journeys of flavors that often we have not seen before, but that work so well together. All dishes feature local and super-fresh ingredients, which makes all menu items so successful. Although the website highlights the locally sourced ingredients, in our mind that’s only half of what makes this so special!
… moreAnne F
What a lucky find! This place has it all- comfortable atmosphere, friendly service, and most importantly, impeccable food. It was inventive and fun, yet comforting. Each dish was paced correctly, and was complementary to the next. There were new and fun flavors that got you excited for the next bite. Good selection of new and funky (yet delicious) cocktails. Wine pairing was spot on! You definitely get what you pay for here, a good trip to make. Reservations recommended.
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