12 Sep A Hearth Full of Love
I had a fantastic meal last night with one of my former L’Ecole des Chefs interns, whose delightful company was only enhanced by the creations we enjoyed at Hearth Restaurant in the East Village. Chef Marco Canora has gotten a great deal of media attention lately, and with good reason: His food is beautifully down-to-earth, but prepared in a way that would only be done a disservice if I were to call it “comfort food.” My favorite dish was the lamb sausage infused with lavender — I still can’t get over how luscious its perfume was. And the olive oil cake — don’t even get me started.
Canora and his partner Paul Grieco are Danny Meyer alums, which is easily seen in the level of hospitality and care shown by their staff. One of my favorite things (shocker) was that they took the time to post a food philosophy:
1. buy it with thought
2. cook it with care
3. serve just enough
4. save what will keep
5. eat what would spoil
6. home-grown is best
It’s even posted in the bathroom, which, by the way, may be the only restaurant rest room I’ve ever seen to be stocked with food books. Including Larousse Gastronomique. How can you not love these guys?