09/23/2026
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Announcement
🌿 A NEW CHAPTER AT HEARTH & SAGE 🌿
We’re so happy to share that Hearth & Sage Farm Kitchen will be opening our doors again Friday, October 2nd!
And to make our first weekend back feel a little more like home, Saturday, October 3rd, we’ll be firing up the pit in the parking lot for PIT BEEF! 🔥
We’ve done our pit beef weekends many times before, and it just feels right to bring one back as we begin this next chapter. Come by, smell the pit going, grab something good to eat and help us welcome the Hearth back to life.
Over these past few weeks, we’ve had some time to work on our space, but we’ve also had time to think about where Hearth & Sage is going and what we truly want this little kitchen to be.
From the beginning, our vision has never been to be just another restaurant.
We want Hearth & Sage to feel like a country farm kitchen — a place where the menu follows the seasons, where we use local ingredients whenever we can, where recipes are made from scratch, and where the food feels a little more like something made in a home kitchen than something coming off an assembly line.
And as we continue to grow into that vision, a few things are changing.
Our new hours will be:
Friday: 3–7 PM
Saturday: 10 AM–7 PM
Sunday: 10 AM–3 PM
🍳 Breakfast is coming to the Hearth!
Saturday and Sunday mornings we’ll be offering breakfast sandwiches, with more ideas sure to find their way onto the menu as we grow.
🍗 A little change for our wing lovers:
Wing Wednesday is coming to an end, but the wings certainly aren’t! Wings will now be available Friday through Sunday, and during football season we’ll be having special wing flavors and specials to make your weekends a little tastier.
🧁 The bakery will be back, too.
We plan to have our homemade baked goods available Friday through Sunday.
Our everyday menu will also begin to look a little different. Instead of trying to maintain a large, unchanging menu, Hearth & Sage will revolve much more around weekly specials, seasonal dishes and whatever inspires us from the farms, gardens and kitchens around us.
Looking ahead, we also plan to begin taking advance orders for baked goods and prepared meals/meal prep, with designated pickup days throughout the week.
And then there is catering.
Catering has become one of the most successful and rewarding parts of Hearth & Sage, and we are incredibly grateful for how quickly it has grown. We’ll continue devoting much of our week to creating custom menus and food for celebrations, businesses, gatherings and special events throughout our community.
The truth is, much of what comes out of this kitchen is homemade by Tracey. The sauces, meals, baked goods, specials and all of those ideas that seem to appear out of nowhere still have to be chopped, stirred, baked, tested and made by two hands.
And there simply aren’t enough hours in a day to do everything.
So rather than trying to do everything, we’re choosing to put our energy into doing what we do well.
We’re still finding our way through this evolving little farm kitchen, and we hope you’ll be patient with us as we grow into it. There will be new recipes. There will be changing menus. There will probably be a few experiments along the way. That creativity is part of the heart of Hearth & Sage.
What won’t change is our commitment to making food with care, supporting local whenever possible, and giving you the very best of what comes from our kitchen.
Thank you for growing with us, encouraging us, ordering from us, trusting us with your celebrations and continuing to walk through our doors.
We can’t wait to welcome you back.
Friday, October 2nd — the hearth is warm again. 🤍🌿
And Saturday, October 3rd — follow the smell of the pit. 🔥🥩
Hearth & Sage Farm Kitchen
Food from the Hearth • Remedies from the Garden
Fresh • Local • Crafted with Heart
