A small dish of shredded carrot relish and crackers sets a pleasantly old-fashioned tone at Hart's. Before anyone has studied the menu, there is already a little something on the table to nibble—a bright, tangy house touch that also happens to be available by the jar in the adjoining shop.
Hart's is built around a proposition that needs very little explaining: Thanksgiving-style turkey dinners are good in March, July and October, too. The roadside restaurant gives the familiar meal a full-time home, with turkey served in enough variations to keep a repeat visit from becoming a rerun.
The atmosphere follows suit. Dining rooms have a comfortable, homey character, with turkey-themed décor and displays of turkey platters that make the theme unmistakable without requiring a lecture from the menu.
The full turkey dinner, with all the expected company
The traditional turkey plates bring together the components many people hope for when they think of a holiday meal: sliced turkey, stuffing, gravy, cranberry sauce, mashed potatoes and squash. It is a plate designed for people who do not want to choose between the turkey and the sides.
Portions tend toward generous. A meal here can easily provide tomorrow's lunch, which is not a bad outcome when the leftovers include gravy and stuffing.
Fresh Parker House rolls and honey-maple cornbread have appeared alongside meals, adding two more ways to make a serious dent in the gravy. Pretzels with cheddar spread are another possible opening nibble, a savory counterpoint to the carrot relish.
Beyond roast turkey
Turkey croquettes have their own loyal following at Hart's. Served with mashed potatoes, stuffing and gravy, they turn the meal into a golden-brown, comfort-food version of the classic dinner rather than simply another plate of carved turkey.
The turkey pot pie takes a similarly familiar direction. A mini version filled with turkey, carrots and peas has been substantial enough to serve as a meal in its own right, not merely a dainty starter in a ramekin.
Then there is turkey meatloaf, along with turkey tempura for a less traditional detour. The point is not novelty for novelty's sake; it is that a restaurant centered on one bird has found more than one useful way to put it on a plate.
Sandwiches for a shorter stop
Turkey also handles the casual side of the menu. A sandwich pairing turkey with apple, Brie and cranberry chutney has the sweet-savory logic of a holiday leftovers sandwich, only arranged with a little more intention.
A turkey melt and turkey salad sandwich offer simpler routes for lunch or takeout. Cold sandwiches and other quick items can work well when a sit-down dinner is not in the cards; one short-stop order was ready in roughly 10 to 15 minutes.
Hart's does not require every person at the table to commit to turkey. Prime rib, filet mignon, fried haddock, pasta, burgers and lobster rolls give a mixed group plenty of alternatives, which is useful when one diner is craving stuffing and another decidedly is not.
Soup, root beer and the long road to dessert
A bowl of French onion soup or spinach-artichoke dip can stretch the meal in a more leisurely direction. These are the sorts of starters that suit a roadside restaurant stop: familiar, warm and easy to share while everyone decides how much turkey they can reasonably manage.
Hart's makes its own root beer, and it earns special attention in a root beer float with ice cream. After gravy, potatoes and cranberry sauce, a cold, fizzy float is an unexpectedly effective change of pace.
Dessert keeps the homestyle theme going. Carrot cake, pecan pie and apple crisp all fit naturally here, while an apple-cider-doughnut sundae takes a more playful turn. There is also ice cream for those who would rather finish with a scoop than another forkful of pie.
A dining room with room to settle in
Seating includes booths, indoor dining areas and a sizeable bar with roughly 30 or more stools. The bar makes it possible to stop in for a meal without needing a full dining-room occasion, while the booths suit the more traditional turkey-dinner approach.
A private dining room has also been used for meals, and the restaurant has handled everything from couples and families to groups of eight. The general setting is comfortable for conversation, with the volume ranging from quiet to moderate as the room fills.
The shop out front
The meal does not have to end at the check. The front shop carries souvenirs and take-home items, including those jars of carrot relish that may have started the visit at the table.
Frozen restaurant food is also available, giving the shop a practical side beyond souvenirs. It is a handy arrangement for anyone who wants to bring home a bit of the Hart's menu without attempting to recreate turkey dinner from scratch.
An easy stop on a Lakes Region day
Hart's works comfortably as a stand-alone lunch or dinner, but it also fits into a Lakes Region outing. It can be a useful before-or-after meal stop for a nearby scenic train ride, especially when the day calls for something more substantial than a snack.
A large free parking lot provides plenty of spaces, so the roadside setup remains pleasingly straightforward. Pull in, decide between the croquettes and the pot pie, and leave enough room for dessert—or at least a jar of relish.