Restaurants & Bars 14


ThorntonMellon | Jan 30, 2004 12:25 AM

I had the extreme pleasure of dining at Hearth this evening. I sat at the kitchen bar, and Chef Marco Canora engaged me in conversation from the outset. I told him i wanted to experience the best that Hearth had to offer, and he led me away from the 3-course tasting menu, creating a 4-course tasting (from menu items) and leaving dessert up to me. I had:

-amuse: parsnip puree
-nino franco prosecco, veneto(taste=3 oz pour)

-1st: red snapper crudo w/ lemon, red pepper and rosemary(1/2 order),
-robola, gentilini, 2002(taste)

-2nd: marinated sardines, w/soffrito crudo, frisee and parsley

-3rd: duck pappardelle w/cured olives, red wine and rosemary(1/2 order)
-burgundy, 1999(didnt note any further info)

-4th: braised veal breast, w/ roasted sweetbreads, cauliflower and carrots
-miserere, pastrana and jarque , 1999(taste)

-5th: pecan tart w/ sweet potato ice cream(added scoop of peanut brittle ice cream)
-gratis glass of vin santo,

everything was absolutely perfect-must orders include the red snapper crudo, veal/sweetbreads, and sweet potato/peanut brittle ice cream

eating at the counter and conversing with marco was one of the true pleasures ive had in the NYC dining world, and i hope to get back as soon as i can.

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