Chef's Counter
The Hearth Counter
Eight stools at the fire. A twelve-course run cooked and handed to you by the people who wrote it. Two seatings, Wednesday through Saturday.
Reserve the counter
Fulton Market · Chicago · Est. 2016
Everything here
touches the fire.
Wood-fired shared plates in the West Loop — cooked over oak and served family-style, in a room built around an open hearth.
- Dinner · Sun–Thu
- 4:30pm – 10:00pm
- Dinner · Fri–Sat
- 4:30pm – 11:30pm
- Sunday Brunch
- 10:00am – 2:00pm
- The Hearth Counter
- Seatings at 5:30 & 8:15pm
“The best fire cooking in the Midwest”Chicago Reader
“A room you don't want to leave”Bon Appétit
“Two stars”Chicago Tribune
“Best New Restaurant, finalist”James Beard Foundation
“The best fire cooking in the Midwest”Chicago Reader
“A room you don't want to leave”Bon Appétit
“Two stars”Chicago Tribune
“Best New Restaurant, finalist”James Beard Foundation
Our story
One fire, no gas, and a room that runs loud.
We opened on Fulton Market in 2016 with a single hardwood hearth and a menu built to be passed around. Nine years on, nothing has changed about the first part.
Every plate that leaves this kitchen has met live fire — grilled, buried in coals, smoked overnight, or finished in the wood oven. It makes the cooking harder and the room warmer, and we think you can taste the difference.
The menu turns over with what the Midwest is actually growing and catching, so there is always something on it that wasn’t there last month. A handful of plates never leave, because you would riot.
The plates people come back for
Signatures
Six things that stay on the menu no matter the season.
Smoked Pork Shank
Twelve hours over oak, glazed in sorghum and black vinegar, torn at the table.
Hearth Ribeye
Dry-aged 45 days, finished in embers, served with bone marrow butter.
Whole Lake Trout
Salt-cured, grilled skin-on, dressed with charred lemon and dill.
Ember Squash
Buried in coals until sweet, whipped feta, pepitas, hot honey. Our most-ordered plate.
Burnt Honey Custard
Set over the fire, cracked to order, olive oil and flaked salt.
The Oak List
Forty low-intervention bottles chosen to stand up to smoke, poured by the glass.
Happenings
More than one way to eat here.
Every Sunday
Brunch by the Fire
Wood-oven pastry, a rotating egg plate, and a bloody mary built on smoked tomato. Ten to two, walk-ins welcome at the bar.
See the brunch menu
Nightly, 4:30–6
Ash Hour
Half-price oysters, a rotating amaro spritz, and whatever came off the grill last. Bar and lounge only.
See bar snacks
Find us
812 W. Fulton Market
Tables open 60 days out at 9am CT. We hold a handful of counter seats for walk-ins every night.
- Dinner · Sun–Thu
- 4:30pm – 10:00pm
- Dinner · Fri–Sat
- 4:30pm – 11:30pm
- Sunday Brunch
- 10:00am – 2:00pm
- The Hearth Counter
- Seatings at 5:30 & 8:15pm
The room
A Tuesday night, more or less.
