Description
You might have seen Hearth's executive chef, Marco Canora, on the Food Network's "Next Iron Chef America." It's definitely not all hype; Canora's cooking has been good enough to earn him a James Beard nomination for his cookbook and raves from most of New York¹s food media. The menu changes daily according to what is in season, with a style somewhere between contemporary American and Italian. A few examples: pan-seared skate over parsnip puree, stuffed cabbage with veal and sweetbreads, roasted and braised domestic lamb and snapper crudo. The man behind the wine list is Paul Grieco, who also operates the East Village wine bar Terroir, meaning the selection is often filled with unknown and rare bottles perfect for the wine geek looking to expand his or her knowledge. The dining room has a polished, intimate feel, lined with exposed brick and large bay windows that look out onto 12th Street.—Keith Wagstaff
