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1640 Hart House

3.9 (282 reviews)
Closed • 4:30 pm - 9:00 PM
Updated a few days ago
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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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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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1 month ago

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5 months ago

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21 days 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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8 months ago

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2 years 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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11 months 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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1 year ago

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Vino E Vivo - Olives

Vino E Vivo

4.9(64 reviews)
21.1 mi

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."

What a lovely restaurant. Just for a tip if you find the apothecary it's down the stairs right…read moreafter it. We did have a little bit of trouble finding it but that was kind of fun. Reservations recommended we were seated at a beautiful table for two right near the bar and started off with a Pinot noir and a cabernet. Both wines were delightful. For appetizers we had the braised lamb crepe and the octopus... Both dishes were delicious, presented well with sauces to die for. Followed by the pasta dish and the duck. These were the best dinners of the year for us. The blending of flavors were fantastic and it was augmented by the owner coming over and talking to us about how the food was prepared. I won't bore you with all the details but the octopus is slow boiled for 5 hours.. complete with wine. Corks it was tender and delicious with the Mediterranean flair. We go out to eat our fair share from high end to diners anywhere. The food is well prepared and delicious... This was the top for the year! From the service to the presentation to the wine to the ambiance, everything is top notch here. I will provide a warning. You will drop a pretty penny if you partake in all the courses, but we thought it was well worth it. Thank you to the staff and ownership. We enjoyed our evening.. a true date night.

Photos
Vino E Vivo - Reservations for 2

Reservations for 2

Vino E Vivo - Melon dish

Melon dish

Vino E Vivo

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Bocado Tapas Wine Bar - Pulpo a Feira

Bocado Tapas Wine Bar

4.3(702 reviews)
56.3 mi
•$$$

A lovely restaurant, classy & approachable with a lively atmosphere & fun vibe. Great, tasty…read moreSpanish tapas, we usually go during a birthday or celebration. Food is adventurous & bold; memorable meals over the years: Fried Goat cheese with charcuterie meats, manchego cheese & french bread, have to do The Bocado Experience for 2 or 4, Jamon Iberico, Pato (duck pastrami w sherry glaze), tuna poke, atun de bocado (seared yellowfin saku tuna), braised pork belly, Spanish octopus, mussels in cream sc, twin mini Kobe style beef burgers, venison, fried calamari, lollipop lamb chops, seared beef tenderloin, classic paella & Paella de Mariscos, & baked flan for dessert. Just so fascinating - their chefs can put out such tasty small plates so quickly, each packed with such fresh & exciting flavors, always cooked to perfection (never over or under cooked). Get the sangria pitchers, bar is always packed & hopping. Dining room just got a refresh, but was beautiful even before with a great atmosphere also. Our least favorite was the rabbit (way too many small bones to pick out).

Okay, well. DO NOT EXPECT TO PHOTOGRAPH YOUR FOOD & HAVE YOUR CAMERA EAT FIRST here (this also…read moreincludes the cocktails). The food presentation just aint it.....there is none. I would suggest to them using smaller appetizer platters so the food doesn't look like it got slapped on them straight outta the pan with literally no care & respect for the ingredients. The Gambas Al Ajillo deserved more than 2 pieces (NOT SLICES) of croutons, The pork belly & polenta dish was unbalanced & there was hardly any polenta to be evenly shaped between a party of 4, It was the saddest looking octopus dish I've ever seen next to a pile of spices potatoes. Just because it is a tapas wine bar, doesn't mean they're given a pass to ignore how appealing it looks to guests. Hit or miss for the mai tais (the bartenders need to work on their ratios). Bcuz why am I can just order a screwdriver with the amount of orange juice we were given. HOWEVER, everything is edible & incredibly delicious. The authentic Spanish flavors absolutely shine thru!

Photos
Bocado Tapas Wine Bar - One of the new dining/bar areas in the expanded space.

One of the new dining/bar areas in the expanded space.

Bocado Tapas Wine Bar - Grilled Octopus

Grilled Octopus

Bocado Tapas Wine Bar - Drinks

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Drinks

I Pazzi - Ravioli

I Pazzi

3.7(227 reviews)
9.4 mi
•$$$

IPazzi, 51 High Street, Danvers Simple one of the best…read morearound. The owner chef Tani Bleta https://www.ipazzirestaurant.com/our-story is simply a source chef at every part of the dining experience. I asked the server if this is a new menu with so many new items, he said; "it's a new menu everyday, and he changes and adds based on what he is buying." Only the best sourced meats, poultry and seafood, only the best products in every dish prepared from scratch. All pasta make fresh in house. We split a Caesar salad, just an amazing crafted dressing. The wife had chicken parm (Green Circle Farm) with rigatoni and I had the Rigatoni al Cacio & Pepe. The taste was simply amazing. Served blazing hot, his sauces are unique and high end greatness. Portions were huge and we both have left overs for lunch. It's a great place I love and highly recommend. https://www.facebook.com/photo?fbid=4590096591268884&set=pcb.38493011450347091

I honestly do not like leaving negative reviews, but this establishment really disappointed me in…read moreterms of accessibility and accommodations. I was on crutches after getting major reconstructive skin graft surgery on my foot and wanted gelato. This incident happened 5 or so days after the surgery. Despite the restaurant being open, the gelato entrance was locked. The ground was wet and icy, and after I hopped up the stairs to the gelato shop, I had to hop to the main entrance because there was nobody there. Thankfully my mother was with me to help hold open doors. Once I made it to the main entrance, I asked about the gelato, and the staff person said it was open, but I wouldn't be able to go through the restaurant to get there and informed me I had to go back around. I believe there was some sort of construction happening, but I struggle to understand why an accommodation couldn't have been made. In hindsight, I wish I had advocated for myself better. My mom helped me leave the restaurant area so I could hop back to the gelato shop in the icy rain, and once I made it to the back (again), the flooring in the shop was slick. Combined with the wet crutches and the slick ground, I fell and broke the fall with my foot that had received surgery. The staff person who directed me to go back outside and witnessed the fall did not even ask me if I was okay. I ended up calling 911 to get an ambulance to take me to the emergency room once we got home from the restaurant because I was terrified that the impact of the fall ripped the sewn bandage and graft out of my foot. Long story short, I'm disappointed at how this situation was handled by the restaurant. The gelato was fine.

Photos
I Pazzi
I Pazzi - Octopus

Octopus

I Pazzi - Undefined

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Undefined

1640 Hart House - newamerican - Updated October 2026

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