Until now you probably thought gnocchi was food. It’s not. It’s a bellyblanket that is wrapped around a flavor cloud. The standout cuisine at this East Village staple is so on point it will have you making crazy metaphors for it. Their neighboring bone broth walk-up window, Brodo, is more of a soulblanket from an ancient relative.
Hearth is everything the word implies and more. Chef Marco Canora’s market-driven cuisine is uplifted by warm hospitality: good fats are celebrated, whole animals appreciated, and vegetables crowned supreme. But they do more than satiate with signature dishes—they make you a part of their family. To foster family means to nurture, and at Hearth’s dinner table every dish is a seed for growth.
As a chef, restaurateur and cookbook author, Hearth chef and owner Marco Canora promotes delicious, simple, and healthful food. In 2003, he opened Hearth in Manhattan’s East Village, earning a strong local following and critical acclaim for his seasonal, Italian-inflected cooking. Hearth has a positive two-star review from The New York Times and a prestigious “Outstanding Restaurant” nomination from the James Beard Foundation and in 2017 Marco won the James Beard Foundation award for Best Chef NYC.
Marco is also the founder of Brodo, a popular to-go window serving coffee cups of hot, nourishing bone broths. Brodo, along with the recipes in A Good Food Day, reflect his renewed attention to his health and wellness (check out the story on that in the book’s introduction). Marco’s first cookbook, Salt to Taste, was a major success and nominated for a James Beard Award in 2010.
He has been profiled in The New York Times, Food & Wine, and was a finalist on The Next Iron Chef and a judge on Chopped and Top Chef. He has also appeared on Today, Good Morning America, Martha Stewart, and Nightline. He lives in New York with his wife and two daughters.