Three Hearts

Three Hearts opened on Hilltop in late 2024, put together by five alumni of Wooden City in Tacoma: pastry chef Jeff Hellis and Maggie Hellis, Will Eder and Jenah Garrett, with Jordan Mason as executive chef. Eder handles the coffee, beverage and bread side. The name came from Jeff's son Wyatt and a conversation about octopuses having three hearts.

The food is the reason to come and the Dutch baby is the flagship, in a sweet version and a savory one. South Sound Magazine also singles out a chimichurri steak sandwich with sauteed shiitakes and pickled Fresnos on a baguette. The pastry case is scratch made, sourdough loaves come out of the same kitchen, and the rotating list has run to a Coco Mellow cookie, beet toast with creme fraiche and pistachio beet mash, a rhubarb danish and hot cross buns.

The gluten free and vegan options carry no extra charge, and the owners tie that to family members who eat gluten free. Their own phrasing is that everyone deserves a treat at the table. It is written as policy on their site rather than tucked into a menu footnote.

There is a full bar, so beer, wine and cocktails sit alongside the coffee and event specials rotate through it. Hours are 7am to 3pm every day, at 1116 Martin Luther King Jr Way. Two honest gaps: no source names the roaster, and the room itself is not described anywhere public, so the seating and the layout are things you will discover on arrival.