Hyacinth Restaurant

05/21/2026

Waxwing Red Radish - smoked whipped butter, parsley pea, ramp oil, miche

Spring is here for real, ya’ll

05/20/2026

Pintx Me - 3 year basque mountain whisky, acha vermouth blend, piparra

A remarkably light, terroir-driven perfect Manhattan. All four spirits are from Acha distillery in the Basque Country.

The whisky is made partially from barley malted over smoking Basque heater roots and aged in charred Iberian Oak barrels.

The vermouths are lighter and more herbaceous than their French and Italian counterparts, providing a backbone of flavors ranging from bright to pleasantly bitter.

Garnished with a Piparra, the Basque pickled pintxo pepper, it’s a perfect apertivo.

05/15/2026

Explore a wide variety of Rosato wines from all over Italy with us.

Crushable, cherry-red Cerasuolo d’Abruzzo, Perfumy and mineral-driven Langhe Nebbiolo, and an earthy, herbaceous, and entirely unique Sicilian Field blend.

By the glass, bottle, or a flight of all three, it’s up to you!

05/03/2026

We’re celebrating the sunshine by popping a bottle of Keepsake’s “Jewel” cider aged on cherries, as well as popping up a few tables outside for the evening!

Come swing by and join us for some Al fresco apertivo, or stay for dinner. Up to you!

04/22/2026

It’s an honor to receive our first Golden Fork Award!

Thank you and the rest of for this recognition.

Thank you B. Fischer, & the whole Hyacinth team past & present for the hard work that led to this moment. This award is a celebration of our collective effort and its real impact on the public & our scene.

Thank you to our farmers, vendors, landlord, cleaners, technicians, neighbors & neighborhood associations. You guys constantly prop us up, we are always in your debt and are nothing without you.

Lastly, thank you to all our supporters, from those who have been with us from the beginning to those whole have recently taken a chance on us. From the bottom of my heart, thank you!

Cheers to what we have accomplished, thank you, and let’s keep pushing for more.

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04/18/2026

Chicken Cacciatore - de-boned wild acres half chicken is tenderized, flour dredged, and pan fried. The pan is deglazed with Marsala and stock to make a rich, rustic sauce. Seasoned with lots of pepper and rosemary. Served with confit parsnips, radishes, and mushrooms.

Try it with a glass of Vernaccia di San Gimignano.

04/16/2026

Next up in our regional Italian Dinner Series!

CAMPANIA

Monday, May 4th
Five courses
Four wines
One liqueur
And one perfect night

03/31/2026

New Mocktail! The “Final Say.”

An all NA take on a last word. For the gin, we use the DHOS “Gin free,” a NA gin that has body, depth, and a spicy, floral structure without tasting artificial or diluted.

To replace the chartreuse, we make a strong tea from nettle, mint, and tarragon.

To match the typical fruity, nutty flavors of maraschino liqueur, we add a bit of Burlap and Barrel’s Pomegranate Molasses. It provides a tart, bracing, yet sweet astringency to balance it all out.

03/15/2026

03/15/2026

Happy Snow Day!