As the name suggests, the Heathman Hotel's restaurant focuses on traditional hearth oven cooking techniques such as smoking and slow-roasting and has an open kitchen that showcases its hearth oven. Executive chef Adam Johnson's locally sourced menu includes dishes like an open-face Dungeness Crab melt with remoulade and gruyere on a house-made English muffin, Hama Hama oysters with charred strawberry vinegar, and a variety of savory flatbreads. The cocktail menu also incorporates elements of the hearth oven theme, with ingredients like fire-roasted jalapeño-infused chartreuse and oven-roasted grapes in the bar's summer sangria.