Hearth on 25th

DJ Tanner

Friday night at 7:30 and the restaurant was empty. We did the chefs fall special, everything was alright, but most of it had definitely been prepped ahead of time and had been sitting in the cooler. It took over an hour and half before we got our main entree which would be a lovely experience except none of the food items they brought out were enough to hold us over. We had finished our bottle of wine between the 2 of us before the main entree came out. No one topped off our water, or asked how we were doing. The salmon was good but the salad was mostly radiccio and too bitter to stomach. The pork and veggies was really good and I would order that straight up if I were to go again. An auto grat of 20% was subtly added for our 2 person check with an additional tip space right below it. I'm happy to tip 20%+ but this was the first time I've had the auto grat and received a poor experience. For over $100 per person I am pretty disappointed... Come on Ogden we can do better

Danial Hallock

Update: Post-COVID this place is a travesty. Their whiskey is about 10-15% over priced for the area and doesn't really offer anything other local places don't, but while the food is also a little expensive, it's at least unique, tasty, and imaginative. Dial back the whiskey prices a smidge and it'd be a 5 star joint.

Reagan Sensmeier Davis

Incredible food!

Amanda Moore

There is a reason they don’t have business on a Friday night. Husbands short ribs were cold, and my salmon was pathetic. I don’t know how you can cook meat from fresh and have it be pink in the center but refrigerator cold. Hmmm. Also, the staff was young and too inexperienced. You don’t sell a chefs tasting by saying, “you may like it.” First and last visit.