My heart goes out to the victims of the bomb blasts (and their friends and families) in Boston. This post is in honor of the marathoners and their supporters who needlessly lost their lives and limbs in this tragic event.
I have wanted to go to Hearth for a long time, but was scared (no, terrified) of being denied a table there. Imagine my excitement when our friends booked a table there for a dinner on a Saturday at 8.30 PM!!
I love the name “Hearth” – feels like it should be the place to go to on a cold, wet, windy, snowy night (we have had a few this past winter in NYC, haven’t we?) to hang out with friends and family. The food is comforting and the place is large, yet Hearth feels warm because of its friendly and welcoming service. Executive Chef Marco Canora helped open Craft in NYC before starting out on his own at Hearth. I was told (by my well-informed friends) that Hearth is “Craft quality with better prices”. The restaurant is large enough to accommodate walk-in guests (which we were, because, it turns out that my friends had a reservation for dinner exactly 4 weeks from the day we went), so my fear (about denial of a table) was completely unfounded.
The menu at Hearth changes daily and features classic American dishes that have been given a contemporary spin with Italian cooking techniques. Hearth’s philosophy about food is listed on their coaster – see picture below. Despite their philosophy, I think their portion sizes are large.
The creators of Hearth – Chef Marco Canora and General Manager (and the Beverage Director) Paul Grieco also manage Terroir (wine bars in several locations). Needless to say, the wine list at Hearth is very impressive. Our friends had ordered the wine by the time we got there and their choice was excellent. All I remember was that it was a Pinot Noir and we all loved it.
We ordered from the new spring menu (changes daily). The Chef de cuisine is Jordan Frosolone and he makes extremely delicious food. Some of the dishes that we ate were – ricotta sformato, grilled quail, smoked chicken breast, olive oil poached salmon, a pasta in a pork ragu, and along with a couple of sides – sauteed rapini (broccoli rabe) and hen-of-the-woods mushrooms.
PS: This post is dedicated to the lives and limbs lost in the bomb blasts at Boston