Hestia

Hestia Live-fire cooking and chef-centric service coming to downtown Austin in 2019, from the team at Emmer
(201)

06/03/2026

small bites. big flavors.

Join our growing culinary team. We are looking for a CDP who is passionate and willing to learn. • Employee dining disco...
06/03/2026

Join our growing culinary team. We are looking for a CDP who is passionate and willing to learn.

• Employee dining discounts
• Medical, dental and vision plans
• Educational Opportunities
• Paid Sick Time
• Referral Bonuses

Tag/share with someone who may be interested or email your resume to [email protected] to apply.

30 day dry aged Texas wagyu ribeye served with dragon tongue beans, sun gold tomatoes and grilled radicchio
06/02/2026

30 day dry aged Texas wagyu ribeye served with dragon tongue beans, sun gold tomatoes and grilled radicchio

05/31/2026

scallop with beef tallow, green tomato kosho and mushroom gelée

we're so backcaviar cornbread with smoked onion soubise, fig leaf honey butter and chive oil
05/30/2026

we're so back

caviar cornbread with smoked onion soubise, fig leaf honey butter and chive oil

treat yourself to our tasting menu and end on a sweet note with this strawberry crème fraîche semifreddo
05/30/2026

treat yourself to our tasting menu and end on a sweet note with this strawberry crème fraîche semifreddo

We have stars in our eyes about collaborating with fellow Michelin-starred restaurants and are ready for the return of t...
05/24/2026

We have stars in our eyes about collaborating with fellow Michelin-starred restaurants and are ready for the return of this monthly dinner showcasing the culinary talent across our Lone Star state. It's a beautiful (and delicious) thing to be coming together for a one-night-only collaborative tasting menu that highlights our distinct styles. We’re kicking off this series in June with Tatemo from Houston; then in July we welcome Mamani from Dallas and in August we bring it back home with Interstellar BBQ.

More than just a partnership, this dinner is a true meeting of minds and methods — where chefs will cook side by side, sharing techniques and exchanging ideas, inspired by the hearth and the legacy of Texas barbecue. The menu will reflect a fusion of fire-driven philosophies, local ingredients, and global influences - We hope you join us in this celebration of the arrival of the Michelin Guide in Texas!

Reservations are available through ; use the link in our bio to book your table.

We are closed tonight for a private event. Planning your own? Let’s discuss the possibilities.
04/22/2026

We are closed tonight for a private event.

Planning your own? Let’s discuss the possibilities.

Please join us in congratulating Alexis for reaching her five-year mark with the Emmer and Rye Hospitality Group! It fee...
04/17/2026

Please join us in congratulating Alexis for reaching her five-year mark with the Emmer and Rye Hospitality Group!

It feels like just yesterday that our Service Director interviewed and hired Alexis to be a Captain at Hestia but she has seen many chapters of Hestia and has made her mark every step of the way. We could not be more proud of her and her accomplishments both inside and outside the walls at 607 W 3rd. It has been truly special to see her grow into the hospitality professional she is today.

May success and happiness continue to find you my friend. Hestia team past and present, is very lucky to have you.

THIS THURSDAY Join us for a special wine dinner with Simon Buck and Magnus Riddiford, representing Te Mata winery in New...
03/30/2026

THIS THURSDAY

Join us for a special wine dinner with Simon Buck and Magnus Riddiford, representing Te Mata winery in New Zealand. The Hestia Chef team will be pairing 6 of these special wines with 5 courses of live-fire driven cuisine. Seating will be communal, with the welcome wine poured at 6:30 and seating for dinner beginning at 6:45pm.

Reservations available via & through the link in our bio.

We're honored to welcome back one of our own.On March 5th, former sommelier Samuel Neely returns for a one-night guest s...
02/28/2026

We're honored to welcome back one of our own.

On March 5th, former sommelier Samuel Neely returns for a one-night guest shift. Now part of the team at Eleven Madison Park, Samuel will be pouring a curated flight created exclusively for the evening.

Expect thoughtful selections, precise pairings, and a perspective shaped by one of the most celebrated dining rooms in the country.

This flight will be available for one night only, in limited quantities.

Our Sake Dinner is around the corner! Have you made your reservation yet?On Thursday, February 26th, we're hosting s a r...
02/20/2026

Our Sake Dinner is around the corner! Have you made your reservation yet?

On Thursday, February 26th, we're hosting s a rare pairing dinner with Richard Geoffroy, the former Chef de Cave of Dom Pérignon, and the visionary behind IWA—one of the most talked-about modern expressions of sake in the world.

After nearly three decades shaping one of Champagne’s most revered maisons, Richard Geoffroy turned his focus to Japan with a singular question: What if sake were crafted with the same philosophy as fine wine? IWA was born from that idea. Rather than relying on a single fermentation, IWA is created through Assemblage—the blending of multiple base sakes, much like Champagne—allowing for balance, depth, texture, and evolution over time.

This six-course collaboration will feature the debut of IWA Assemblage 6 (2024) alongside a selection of earlier Assemblages, paired to explore how blending, vintage variation, temperature, and service shape the experience at the table. The evening offers a wine-like journey through sake—less about tradition, more about harmony, precision, and emotion.

Guided by Richard Geoffroy and the team at Hestia, the dinner unfolds as a dialogue between fire-driven cuisine and a sake crafted by one of the world’s greatest blending minds. It’s not a sake dinner in the traditional sense, but a re-imagining of what sake can be—through the lens of wine, gastronomy, and creative freedom.
A singular evening for those curious to discover something entirely new, yet beautifully familiar.

napa cabbage beef belly, fermented kohlrabi, komatsuna
02/19/2026

napa cabbage beef belly, fermented kohlrabi, komatsuna

Caviar and chill
02/13/2026

Caviar and chill

we are closed tonight for a private event.planning something special of your own? let us set the table. explore our opti...
02/12/2026

we are closed tonight for a private event.

planning something special of your own? let us set the table.
explore our options with the link in our bio

Meet Paul, our chef de cuisine! He originally started his journey with at before he moved over to Hestia in 2021.We as...
02/11/2026

Meet Paul, our chef de cuisine! He originally started his journey with at before he moved over to Hestia in 2021.

We asked him what the best piece of advice he’s ever gotten and what he said in regards to food might surprise you. He shared with us how it's to “take the best ingredients and don’t f*ck them up or overcomplicate things. If something is truly good, don't try to hide it, just compliment it.” Besides that he also said how “every piece of feedback, no matter how crazy or dumb it sounds, has at least some validity. It's easy to brush off someone's feedback on something if you don't agree with it or it seems crazy but it still made at least one person feel that way. Whether it be too salty, acidic charred etc or how a certain dish or style of service made them feel.”

His favorite comfort food is a classic pot roast or crockpot meatballs/sausage sandwiches because they were both things he had a lot growing up. He also loves a classic roast chicken with too many vegetables.

His favorite thing about the industry is how many different types of people it attracts as well as being able to talk to people that have similar interests and are also excited about cool products and techniques even though they come from tons of different places and backgrounds. He also likes how fun it can be for problem solving and being creative as it always keeps things interesting from day to day.

we are closed tonight for a private event.planning something special of your own? let us set the table.explore our optio...
01/28/2026

we are closed tonight for a private event.
planning something special of your own? let us set the table.explore our options with the link in our bio

it's getting cold outside... but our fire burns bright. join us tonight, we'll be open until 8 and closed tomorrow.
01/25/2026

it's getting cold outside... but our fire burns bright. join us tonight, we'll be open until 8 and closed tomorrow.

Food is our love language.Ready to enjoy Michelin-starred fine dining with your favorite person? Make your reservation w...
01/22/2026

Food is our love language.

Ready to enjoy Michelin-starred fine dining with your favorite person? Make your reservation with the link in our bio.

01/20/2026

On Thursday, February 26th, Hestia hosts a rare pairing dinner with Richard Geoffroy, the former Chef de Cave of Dom Pérignon, and the visionary behind IWA—one of the most talked-about modern expressions of sake in the world.

After nearly three decades shaping one of Champagne’s most revered maisons, Richard Geoffroy turned his focus to Japan with a singular question: What if sake were crafted with the same philosophy as fine wine? IWA was born from that idea. Rather than relying on a single fermentation, IWA is created through Assemblage—the blending of multiple base sakes, much like Champagne—allowing for balance, depth, texture, and evolution over time.

This six-course collaboration will feature the debut of IWA Assemblage 6 (2024) alongside a selection of earlier Assemblages, paired to explore how blending, vintage variation, temperature, and service shape the experience at the table. The evening offers a wine-like journey through sake—less about tradition, more about harmony, precision, and emotion.

Guided by Richard Geoffroy and the team at Hestia, the dinner unfolds as a dialogue between fire-driven cuisine and a sake crafted by one of the world’s greatest blending minds. It’s not a sake dinner in the traditional sense, but a re-imagining of what sake can be—through the lens of wine, gastronomy, and creative freedom.
A singular evening for those curious to discover something entirely new, yet beautifully familiar.

Book now with the link in our bio.

drop in for these Oysters with wiri wiri hot sauce, habanada and hoja santa . reservations available via .
01/19/2026

drop in for these Oysters with wiri wiri hot sauce, habanada and hoja santa . reservations available via .

Address

208 Nueces Street
Austin, TX
78701

Telephone

+15123330737

Website

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