Town Hearth is the expression of Nick Badovinus’ unedited imagination and unchecked ambition; the place itself the definition of a mic drop. Here you’ll find classic steakhouse cuts—strip, tenderloin filet, rib-eye—alongside meaty behemoths with names like Bistecca (a 48-ounce porterhouse anointed with olive oil) or Battle Axe, $125 of long-bone rib-eye, dry-aged 90 days.
