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Open until 11pm (718) 555-0148 Reserve
About

Our story

A wood-fired neighborhood restaurant in Williamsburg, Brooklyn. We cook seasonal plates over open flame and build the menu around what our local farms are growing.

Open since 2016 · Williamsburg, Brooklyn
The original wood-fired oven and open kitchen at Hearth & Co.
How we started

It began with a single oven

Hearth & Co. started in 2016 as one wood-fired oven in a narrow storefront off Bedford Avenue. Marco Marchetti cooked a short menu each night, mostly for neighbors who became regulars. The room was small and the fire did most of the work.

Word spread, the line at the door got longer, and we took over the space next door to fit a proper dining room and a bigger hearth.

The Hearth & Co. dining room with low light and an open hearth
Where we are now

Same fire, a fuller table

The menu still changes weekly. Most of our produce comes from farms within a few hours of the city, and we cook nearly everything over oak and applewood. The plates are simple on purpose: good ingredients, treated with care, finished at the fire.

We kept the things that mattered from the early days — a short menu, a warm room, and a team that knows the regulars by name.

Chef and owner Marco Marchetti at the pass
The Chef

Marco Marchetti

Marco grew up in his grandmother's kitchen outside Bologna, where most meals were cooked over a wood fire. He trained in restaurants across Italy and New York before opening Hearth & Co. with the idea of cooking the way he learned at home — simply, seasonally, and close to the flame.

He still works the line most nights and writes the menu around what the farms deliver that week.

Marco Marchetti — Chef & Owner

  • James Beard Award nominee, 2024
  • Two stars, New York Times
  • Featured in Bon Appétit's Hot Ten
What we care about

Three things that shape every plate

The menu changes constantly, but the way we work does not. These are the ideas the kitchen comes back to every day.

Sourced close to home

We buy from farms within a few hours of the city and build the menu around what they pick that week.

Cooked over fire

Almost everything passes through the wood-fired oven or over the coals. The fire does most of the seasoning.

Kept simple

Few ingredients, treated with care. We let good produce taste like itself instead of crowding the plate.

Our team

The people behind the hearth

A small kitchen and floor team who care about the details, from the fire to the front door.

Marco Marchetti, Chef and Owner

Marco Marchetti

Chef & Owner

Marcus Bell, Head Chef

Marcus Bell

Head Chef

Sofia Reyes, General Manager

Sofia Reyes

General Manager

Daniel Okafor, Wine Director

Daniel Okafor

Wine Director

As seen in

  • Eater
  • The Infatuation
  • Bon Appétit
  • Time Out
  • The New York Times

Reservations

Come sit by the fire

Tables open Tuesday through Sunday for dinner. Reserve online or give us a call.

Reserve a table (718) 555-0147