Urban Hearth
Day 7: 5-Course Modern Locavore Tasting Series
Opened in 2016, this acclaimed eatery continues to garner accolades, including a spot on Eater's 2024 "Best Tasting Menus in Boston" List, Boston Magazine’s “Best Farm-to-Table Restaurant” Award, and a spot on Time Out’s “Best in Boston” List. Chef/Owner Erin Miller, a 2025 James Beard Finalist for "Best Chef: Northeast", was classically trained at the French Culinary Institute of New York and earned her stripes cooking under Blue Hill’s Dan Barber. At Urban Hearth (which recently earned a Recommendation from the Michelin Guide), she is guided by the principles of the Slow Food philosophy, envisioning a world in which people can enjoy food that is good for them, good for those who grow it, and good for the planet. Picture wild mushroom tarte tatin with caramelized shallots, beef cheek in red wine with peppercorn apple butter, autumn vegetables in green curry with a quail tea egg, and marinated duck breast with duckfat carrots, blistered greens, and wild blackberry BBQ. Scrumptious desserts too, like black walnut molasses pie and chili chocolate sorbet. “Exquisite yet homey New England cuisine,” raves Boston Magazine, while Time Out says, “a meal here almost makes you feel like you’re sitting down to a relaxing dinner party at your friend’s casually chic studio apartment.” We can’t wait to see what is store for us this time!
About the Host:
Erin Miller
Chef/Owner
Hailing from Virginia and classically trained at the French Culinary Institute of New York, Chef Erin Miller honed her craft at Michelin-Starred Blue Hill (under multiple James Beard Award-Winner Dan Barber) before opening Urban Hearth in 2016. She is proud to be the owner of one of Boston's only woman-owned and led restaurants, and in 2025, was named a James Beard "Best Chef: Northeast" Finalist.
The Lineup
All courses will be individually plated. This menu will be Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Turmeric & Citrus Yellowtail Crudo
caramelized carrot, pistachio, celery caviar, kampot pepper
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Blistered Roscoff Onion with Lentils & Fontina
sour cabbage, caraway crouton, duck consomme
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Fazzoletti with Wild Mushroom Ragu
egg yolk creme, chive, pecorino, migas
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Cornhusk Roasted Pork Tenderloin & Glazed Belly
fermented pepper & peanut sauce, coriander praline, brussels sprout slaw
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Crispin Apple Pavé with Kabocha Diplomat Cream
cocoa nib & buckwheat sable, smoked maple
Urban Hearth
2263 Massachusetts Ave
Cambridge, MA 02140
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- Will this event be handicap acccessible?
- According to the restaurant, this event is NOT handicap accessible. If applicable, please email support@tastingcollective.com with your needs to ask questions about proper accommodations.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Butter, Milk/Cream, Sheep's Milk Cheese, Fish, Egg, Peanut, Tree Nut, Raw Allium. They are NOT accommodating restrictions related to the following ingredients: Cow's Milk Cheese, Garlic (Cooked), Onion (Cooked), Shallot (Cooked), Chive, Leek, Cremini (Baby Bella), Shiitake, Maitake (Hen of the Woods), Black Truffle. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
