Hearth Awards

Hearth Restaurant Review:

The product of chef Marco Canora, this unpretentious fine dining restaurant is a rarity in these parts. After honing his less-is-more approach at Craft, Canora launched his own homey haunt. Clean, simple flavors pop off the plate in dishes like snapper crudo with lemon, red pepper and rosemary, or stuffed cabbage with sweetbreads, veal, pastina and broth. Smashed cucumbers arrive with turmeric yogurt and crunchy poppy seeds. Expect daily menu changes and seasonal specialties. Extra touches include a comprehensive cheese selection and expertly casual sommelier service, plus Canora's now-famous bone broth. Among the desserts is strawberry shortcake on a corn biscuit with basil meringue. Hearth's wine list features bottles from California, Sicily and New Zealand. Weekend brunch offerings range from brioche french toast to pig trotter “Fiorentina” with poached eggs to pair with, perhaps, La Colombe coffee or an orange-rhubarb mimosa.