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1640 Hart House

3.9 (282 reviews)
Closed • Closed
Updated 3 weeks ago

1640 Hart House Photos

1640 HART HOUSE ATMOSPHERE

What's the vibe?
Moderate noise
Romantic
Good for groups
Outdoor seating

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Recommended Reviews - 1640 Hart House

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Reviews With Photos

Roast Chicken with whipped potatoes, green beans and light lemon butter sauce. Perfect Sunday dinner!

Wow! First time to the 1640 Hart House. Delicious Sunday dinner! I had the roast chicken, mashed potatoes and green beans. The chicken was moist and flavorful. The sauce was lite and lemony. Yum! My husband had the Blackened Swordfish with corn. He loved it! Will be back for more. Thank you!

Meatloaf
Jen H.

This restaurant is like taking a step back in time - old wood, fireplaces galore and cozy vibes. The moment you sit down, you're greeted by someone who hand picks a dark or white roll for you, with butter on the table. It's nice that there's a bottle of water at the table too. We ordered the French onion soup cups, which was the perfect size before diving into our entrees. The menu is extremely diverse, but the comfort foods stole the show (pot roast and meatloaf). We ended with the caramel bread pudding, which was absolutely delicious. Portions are generous and prices are extremely affordable, which is a combination hard to come by today. Definitely recommend making a reservation, but looking forward to coming back the next time we're visiting family on the North Shore.

French onion soup

Wow, loved this restaurant. First thing you must know is servings are huge. Pan roasted oysters appetizer, (14), was delicious. Salads are a huge dinner plate full of goodness, enough for two. French onion soup was perfect, not too salty, three chunks of crusty bread covered in cheese. Halibut with risotto and parsnips and brussels sprouts so incredible. Parmesan encrusted sole with lemon caper sauce with mashed potatoes and green beans... outstanding! Indian pudding served hot with large scoop of vanilla ice cream was the perfect ending. Really enjoyed the historical ambiance this restaurant provides, rooms were a little dark but a small table light was promptly brought over. Our waitress , Libby, couldn't have been nicer, informative and a quick laugh. We'll definitely be returning to this restaurant!

Sesame crusted tuna.
Fiona H.

Great food. Great pours. Great bartenders! I've been here a few times and have never been disappointed. I always sit at the bar and if you want to get a seat make sure you are at the doors as soon as they open. The dining room looks nice but definitely a different vibe. The portions are huge and the menu has a good variety of options. It's a true tavern so the lighting is dark and cozy. I don't usually go during the summer or sunny days but it's perfect for when the weather changes over.

Fillet Mignon wrapped in bacon
Ron J.

Nice atmosphere, the food was awesome! No problems with service during this visit. Highly recommended for anyone looking for American style dining

Pan Seared Salmon

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Reviews are mixed. Many praise the flavorful and varied food, cozy historic atmosphere, and well-regarded drinks. Several mention friendly and attentive staff.

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2 months ago

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5 months ago

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1 month ago

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4 months ago

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11 months ago

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1 year ago

Excellent food, service and atmosphere. Looking forward to returning soon for their Fall menu.

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7 months ago

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11 months ago

Great food with amazing service. Can't go wrong with this amazing place. The historic ambience can never be matched.

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1 year ago

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3 years ago

The food was delicious. They location was a bit loud for a birthday celebration. However, we did have an enjoyable time.

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Vino E Vivo - Olives

Vino E Vivo

4.9(63 reviews)
21.1 mi

There are a couple meals that I'll remember for a long time. Dinner at Vino E Vivo is one of them…read more Worth every mile drive to get there. Worth every penny spent. Worth every bite taken. Cannot wait to go back.

So, we finally got to try the chef's table, or "Chef's Whim" as it's officially titled. Eight…read morecourses. In addition to the food, we added the suggested alcohol pairings. I say alcohol because it wasn't all wine but ... since it's a bit of a surprise in terms of what actually appears I'll just leave it at that. However, as to the food ... I'll give a taste, a flavor, a wisp of a whisper of the full culinary adventure. For complete details, see your local sous chef! Here's what we had. In the middle of my photo collage, a blood sausage slider with fennel/jalapeño sauce on toasted brioche bun. Then clockwise from top left - cornbread with maple glaze in a Barbie sized personal cast iron skillet; beet salad with goat cheese half spheres; a dessert tray of black apple cake with hay ice cream (yes, seriously), chamomile pot de creme and a duck fat beignet; an assortment of ice creams - fenugreek, fennel/maitake mushroom/burnt hazelnut (all tasted fabulous and in each you could taste the listed flavors); entree of duck and wild mushroom tart; white bean soup and finally a pasta dish of ravioli with two fillings. Just a note on what it would take to make it yourself. See that hexagonal white blob on the bottom row, middle pic? That's a potato foam. Forgive me for not recalling the full procedure but the prep is roughly 7 hours long. First, the cut potatoes are cooked in a sous vide for 2 hours so that no moisture is added to them. Then a succession of ricing, smoking, drying, undrying, mashing, placing in a foam machine that looked like a whipped cream dispenser and boom - a tiny dollop of potato. It tasted great. But man - that's a lot of effort for a mouthful of potato. I don't think I'll be trying it at home. Over two hours of eating and chatting. I brought a couple of my restaurant-based cartoons as my personal thanks for the meal and was shocked that Justin, their sommelier, had done a cartoon of his own ahead of time for me! Just stick to wine, Justin - I don't need any MORE competition with my magazine editors ... With Dylan ably providing the primary chef duties and Amaya and Justin handling the booze, the meal was a smashing success. The food pairings were masterfully chosen and timing of the dishes meant we were always primed for the next one. Although the succession of what I'd call dessert dishes made me start to feel like a Hobbit enjoying dessert, second dessert and then post seconds. As Anton Ego said in Ratatouille (and they have a cute Reme rat under glass on a shelf) "I shall be returning, hungry for more."

Photos
Vino E Vivo - Reservations for 2

Reservations for 2

Vino E Vivo - Melon dish

Melon dish

Vino E Vivo

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1640 Hart House - newamerican - Updated October 2026

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