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.

403 East 12th Street, East Village