Hearth

Profile

After 12 years of brick chicken and gnocchi, Marco Canora quietly closed his East Village restaurant, Hearth, to give it a face-lift. The chef-restaurateur took the time to remold by expanding the bar area, adding hand-painted wall murals, and painting the ceiling white (among other changes). Plus he added new dishes, which reflect his newfound healthy-eating philosophy. (This is, after all, the man who ignited the bone-broth craze.) Hearth’s hearty fan favorites — beef-and-ricotta meatballs, potato gnocchi, etc. — remain on the menu, but they’re joined by lighter options, like shaved radishes and Tuscan white bean soup.
— Sierra Tishgart

Six courses, $78

Related Stories

New York Magazine Reviews

• Hal Rubenstein's Full Review (12/22/03)

Best of New York Awards

• Dream Meals (2005)
• Best Apple Cider Doughnut (2004)

Featured In

• A Gno-Mistakes Pasta Primer (10/2/06)
• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at Hearth

• Charlie Croker (2011)
• Shortcakes With Lemon Curd Cream and Strawberries (2005)