Hart’s has a unique and interesting background. In the late 1940’s, two brothers Russ and Larry Hart and their wives left New Jersey to begin farming in New Hampshire. Helen and Gerda helped their husbands in growing vegetables and apples; in addition the two couples sold chickens and eggs from a delivery truck. In 1953, they started raising turkeys instead of chickens, and a year later opened a 12-seat restaurant specializing in delicious Turkey Dinners.

Russ became the sole owner when his brother Larry passed away in 1960. In 1965, Russ phased out raising his own turkeys, discovering he could equal the high quality of his home-grown birds by selectively purchasing them from Turkey Farms that met his standards of quality. That step allowed him more time to perfect his skills as a chef and restauranteur.

During the past two generations, the ever-growing family of satisfied customers have encouraged Hart’s to expand the restaurant’s size many times and we they seat over 500 people. We have also extensively renovated the kitchen and storage areas to create one of the most spacious, modern and efficient kitchens in New England.

The restaurant has been a family endeavor from the start. Russ’ mother (Grandma-Mae) started what may be the world’s largest turkey plate collection which visitors can see displayed on the walls of our dining rooms. In 1986, Russ and Helen’s children, Lynn, Dale, Russell and Glenn, purchased the restaurant and continued their involvement in its daily operations.