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Hearth

ADDRESS: 403 E 12th St, (near 1st Ave), New York, NY 10009

CUISINE: Contemporary, Italian, Brunch

FEATURES: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS
Much-praised chef Marco Canora's contemporary Italian spot Hearth serves artful dishes such as marinated sardines, stuffed cabbage with sweetbreads, pan-seared skate, and snapper crudo. Reservations suggested. Full bar. Serving dinner nightly. Sat-Sun brunch 11 am-2 pm. From the restaurant's website:
"Welcome to Hearth Restaurant, located in Manhattan's East Village. Our food is rooted in the modern traditions of the American kitchen with influences from our Italian heritage. Our wine program is equally modern but finds inspiration in the strangest places. Most important to us is our expression of hospitality. The hearth is the home and we take this sentiment to heart, aspiring in all manner of ways to exceed expectations."

"On Mr. [chef Marco] Canora's menu, you will find entrees like ribollita, duck pappardelle and game bird terrine. No wild-card ingredients, no fussy presentations: just good, familiar food given a little luster."
- Amanda Hesser, The New York Times, March 3, 2004

The New York Times: ** (very good)
New York magazine: ** (very good); Critics' Pick 
Zagat 2014: 24 food rating (very good to excellent) 

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DESCRIPTION
Much-praised chef Marco Canora's contemporary Italian spot Hearth serves artful dishes such as marinated sardines, stuffed cabbage with sweetbreads, pan-seared skate, and snapper crudo.
 
From the restaurant's website:
"Welcome to Hearth Restaurant, located in Manhattan's East Village. Our food is rooted in the modern traditions of the American kitchen with influences from our Italian heritage. Our wine program is equally modern but finds inspiration in the strangest places. Most important to us is our expression of hospitality. The hearth is the home and we take this sentiment to heart, aspiring in all manner of ways to exceed expectations."

"On Mr. [chef Marco] Canora's menu, you will find entrees like ribollita, duck pappardelle and game bird terrine. No wild-card ingredients, no fussy presentations: just good, familiar food given a little luster."
- Amanda Hesser, The New York Times, March 3, 2004

The New York Times: ** (very good)
New York magazine: ** (very good); Critics' Pick 
Zagat 2014: 24 food rating (very good to excellent) 
ADDITIONAL DETAILS
Reservations suggested. Full bar. Serving dinner nightly. Sat-Sun brunch 11 am-2 pm.

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