Listed below are links to reviews of Hearth Restaurant from around the web.
[ more from afullbelly]
"We finished the meal with tea, the teapot set on the coaster above; the text is the Hearth Manifesto...."
[ more from dailycandy]
"That chef Marco Canora and partner Paul Grieco are Craft and Gramercy Tavern alumni is obvious. The space is elegant but not fussy, full of warm tones and done up in slate, copper, and wood...."
[ more from feistyfoodie.blogspot]
"Earlier in the day, I'd sent my sister the menu and she'd chosen a dish for me: the braised barramundi, telling me barramundi was a fish she'd had in Australia that she'd thought was only available over there (lord knows I've never seen it here). T..."
[ more from gayot]
| "Unpretentious fine dining is a rarity in these parts, but chef-owner Marco Canora has the formula down pat. After honing his less is more approach at Craft, he launched his own homey haunt...." |
1 reviews
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[ more from menupages]
"We enjoy eating at a wide variety of restaurants around the city, from holes in the wall to Jean Georges' establishments, but Hearth is by far our favorite. The food is always out of this world - we do the tasting menu often and every time the food just a..."
[ more from nyjournal.squarespace]
"It might be one of the better wine programs in the city, short of the four-star and a handful of the top three-star restaurants. Co-owner Paul Grieco, a former beverage director at Gramercy Tavern, has a lot to say about his wines, and he’s not..."
[ more from nymag]
"Marco Canora, who cooked at Gramercy Tavern and Craft, has bid adieu to Colicchio and company. Well, almost: He's brought Gramercy Tavern alumnus Paul Grieco along as his partner, as well as Craft's pastry sous chef, Lauren Dawson, as his pastry chef...."
[ more from salli_vates.blogspot]
"We then indulged in the roasted striped bass in black truffle vinaigrette on a parsley root puree, which was served with sweet-as-honey parsnips, Brussels sprouts, and cauliflower, and a plate of roasted dry-aged sirloin and braised shortribs au jus with..."
[ more from savorynewyork]
""The American fare Canora put before me consisted of subtly balanced dishes, softly seasoned and highly defined in their simplicity...."
[ more from search.cityguide.aol]
"As the tectonic plates of the New York culinary landscape shift, and more top chefs lured to the lucrative lights of Las Vegas, some of the city's finest restaurants are now smaller, subtler spots -- like this one. Chef Marco Canora uses his expertise wor..."
[ more from tripadvisor]
"Explore our site to find travel information and unbiased reviews on New York City tourism, hotels, attractions, maps and much more...."
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