Hearth

I once ran into Marco Canora, Hearth chef/co-owner, in the company of a posse of restaurant staff, wheeling a very large barrow creaking under the weight of the fresh produce he had acquired from regional farmers at the Union Square Greenmarket. Marco opined that he needed a larger barrow. His Italian-leaning menu (he worked at Cibreo in Florence) is in complete harmony with the seasons. If you see an interesting vegetable at Greenmarket in the morning and eat at Hearth at night, it’s likely you’ll see it again on your plate. A rare treat is eating at the Hearth kitchen counter, watching Marco lead the kitchen, chatting with him, and enjoying his special recommendations.