Wood-fired,
fire-grown.
Hearth & Vine is a family of seven restaurants across Texas and the Pacific Northwest, growing nearly all of our produce on a 38-acre regenerative farm in the Texas Hill Country.
Live fire, always
Every plate touches wood. Mesquite, post oak, pecan, applewood — the kind of cooking that takes patience and a few burned fingertips.
From our soil
We grow 71% of our produce on a 38-acre regenerative farm an hour west of Austin. The other 29% comes from a tight circle of Texas growers and ranchers.
Built by hospitality people
Hearth & Vine is independently owned by chef Camille Voss and 41 of our managers and senior staff. Profit-shared, fully insured, and proudly union-friendly.
Seven places to eat.
Wood-fired flagship · Texas Hill Country cuisine
Cellar-driven dining on the farm
Live-fire steak, oysters, and martinis
Pacific Northwest wood-fire
Coal-oven seafood and natural wine
Daytime kitchen on the farm
The kitchen
begins outside.
In 2019 we bought a 38-acre cattle ranch outside Fredericksburg and slowly turned it back into farmland — using cover cropping, animal rotation, and no synthetic inputs. Today the farm produces 71% of the produce served across our seven kitchens.
- 210+ heirloom varieties grown each year
- 36 head of Devon cattle pasture-rotated daily
- A 2-acre cut-flower field for our private events
- An on-farm guest dining room (Vine at Bluebonnet Hollow)
- Tours and dinners by reservation every weekend
"Hearth is the kind of restaurant a city builds its food identity around. Camille Voss has quietly become one of the most consequential chefs in Texas."Texas Monthly · The Best Restaurants in Texas, 2025
A table is waiting.
Reserve online up to 60 days in advance. Private events, chef's tables, and farm dinners book separately.