I’ve driven past Hearth in Sandy Springs a few times over the last few weeks (it’s not too far from my home), so after reading FoodNearSnellville’s review I decided to give it a try. The standard menu (there’s also a separate sheet of specials) has a nice selection of  wood-fired pizzas (8″ & 12″), sandwiches, salads and starters.

Meatballs & Ricotta

HX and I started with the meatballs and ricotta (the menu indicates that they are veal & pork), served with marinara and focaccia. The meatballs had a great texture and an attractive presentation, but it was the beginning of a theme for the meal. The first bite of focaccia dipped in marinara seemed a bit too salty, so I took a bit of the focaccia alone. Really salty. Then I took a bite of meatballs. Really salty. Then just the ricotta. Salty. The marinara alone. Salty. OK, someone oversalted the dish – not to the point that it was inedible, but just more than necessary.

The Cure

HX wanted to try The Cure (see FoodNearSnellville’s review – he’s right the bacon is a bit much). It was a good looking pizza and while I’m not a hardcore pizza snob, the crust had a nice texture and a good balance of char. Unfortunately…. it was salty – waaaaay too salty. The pepperoni (which I’m admittedly not a fan of) had enough salt in it for 3 or 4 pizzas. Obviously the bacon was salty, but even the crust alone seemed to have been – salted.



So I’m not sure what’s up with the salt thing – but it’s a nice looking spot that seems to have potential if they can keep the cooks hands out of the salt pig (One of my few essential cooking gadgets – do restaurants even use them?).  I’ll visit again, but I’m watching out for the salt…

Salt Pigs

5992 Roswell Road
Sandy Springs, GA 30328

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