Hearth Proves Cooking From The Heart Pays Off
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[tw-divider]The Scoop[/tw-divider]
- Marco Canora is all about creating a warm, feel-good atmosphere that makes you want to eat, drink, and eat some more. Local, seasonal ingredients shine on the menu, which embodies the farm-to-table concept
- In 2015, Canora decided to update the hearty Italian menu to make it more clean and healthy. He closed the restaurant for nine days and reopened with a menu free from highly processed ingredients. “People need to start asking more from their food than it tastes delicious,” Canora told The New York Times
- Since its transformation, Hearth’s menu is more vegetable-heavy than it was in the past, but there’s still plenty of meat, and even three types of offal, or dishes made from animal organs. “When the cheetah takes down the gazelle, the first and only thing it eats are the guts,” Hearth’s mission statement reads
[tw-divider]The Chef[/tw-divider]
Marco Canora, whose culinary vision values real, sustainable food over all else, has frequently been nominated by the James Beard Foundation as the best chef in New York City. The bone broth at Brodo, the take-out window attached to Hearth, and his subsequent book Brodo: A Bone Broth Cookbook, singlehandedly launched New York’s bone broth craze
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