| |  |  | |  | |  | Hearth | | | “Marco Canora, who cooked at Gramercy Tavern and Craft, has bid adieu to Colicchio and company.” —nymag | | Cuisine: American, American (New) |
| |  | | Posts (21) | |
| | | | | | We had reservations to go somewhere else but our dinner guests had babysitter problems. The sitter was already half an hour late and the chances of her showing up were probably slim to none. Instead of going to the place we had booked for four, Fred and I decided to go sit at the bar at Hearth. ... | | | | | | Hearth opened last November with considerable expectations for chef-owner Marco Canora and partner-wine director Paul Grieco. Canora most recently held the point position at Craft and Craftbar, and the “less is more” influences at Hearth are apparent. This is probably okay since Tom Colicchio (C... | | | | | | Hearth, as its name suggests, was a warm reprieve from an arduous day of fasting last week for Yom Kippur. Despite sleeping until noon and passing time with a three-hour facial, I was ready to eat my hand off when we finally ... | | | | | | Taking Sides It’s logical to compare Craft to Hearth given Hearth’s chef used to work at Craft and Craftbar and Tom Colicchio is a financial backer of both. Plus, they serve some of the same dishes – notably side dishes of gnocchi and hen of the woods mushrooms. Well, now that I’ve been to both a... | | | | | | | | | | | | the ambiance is the only aspect of this restaurant that i could question, but the food, wine and service are impeccable, so it hardly matters. | | | | | | Well, so much for that once a week posting goal… Anyhow, I do have a few more quick bites from recent New York dining. Marty and I took his parents out for another outstanding meal at Hearth. I had the baby lettuces ($9) with shallots, beets, and red wine vinegar. Not an amazing salad, but it ... | | | | | | Chef Jared Stafford-Hill has traveled from East to West: previously chef de cuisine at Italian East Village restaurant, Hearth, he recently seized the opportunity to take over as executive chef at bobo, a chic townhouse in the West Village. Jared has revamped the European menu and implemented a ri... | | | | | | When Marco Canora and Paul Grieco opened Hearth in 2003, it was an immediate sensation in foodie community. Canora had been the executive chef at the much-loved Craft, and Hearth was his first solo venture. It won an enthusiastic two stars from Amanda Hesser in the Times, and has been on a roll ever... | | | | | | In 2002, when the restaurant Craftbar was new and small, I used to go there again and again for chef Marco Canora's hot pressed sandwich of duck ham, Taleggio cheese, and hen-of-the-woods mushrooms. Since those days, Mr. Canora has moved on to success with his own Italian restaurants, Hearth and Ins... | | | |
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