Hearth
White and Wheat Hearth Breads with Butter
Smoked Pea Soup Shooter
Warm Autumn Vegetables – Squash, Sweet Potato, Pumpkin Seed, Buckwheat, Honey Ricotta, Maple Vinaigrette
Ricotta Sformato – Chanterelle Trifolani, Zucchini, Parmigiano
Sweetbread Marsala – Hen of the Woods, Pumpkin, Sage
Grilled Quail – Farro, Cucumber, Red Onion, Quail Egg, Tomato
Foie Gras Terrine – Pickled Mustard Seed, Asian Pear, Concord Grape, Brioche
Charcuterie – Rabbit Ballotine, Cured Duck Breast, Duck Rillette, Tete de Cochon, Chicken Liver Pate, Lardo Grilled Bread, Pickled Vegetables, Mustard
Veal and Ricotta Meatballs – Swiss Chard Cannelloni
Pappardelle – Braised Duck, Smoked Olives, Soffritto, Rosemary
Organic Spatchcock Chicken – Calabrian Chiles, Spigarello, Polenta
Dry Aged Cote de Boeuf for Two – Bone Marrow, Bordelaise, Roasted Cabbage, Onions
Cayuga Farms Polenta
Gnocchi
Hen of the Woods Mushrooms
Apple Cider Doughnuts – Apple Compote, Whipped Cream
Pear Spice Cake – Dark Chocolate Ganache, Cardamom Ice Cream
Sweet Potato Ice Cream Sundae – Caramel Sauce, Gingersnap Cookies
Trio of Ice Cream – Burnt Caramel, Cardamom, Chocolate with Cookies
Almond Sables
Double Espresso
Located on the border of the East Village and Alphabet City Chef Marco Canora’s Hearth had been towards the top of my Manhattan bucket list during two prior trips to the Big Apple but realizing that this was the sort of menu where I’d be far better served by dining with a group than as a solo I bided my time, eventually putting together not only a party of six friends and family but also a group-selected tasting menu consisting of nearly twenty items served family style by a highly educated service team led by a young man named Nick. Trained under the tutelage of Danny Meyer and focusing on high end ingredients sourced locally and ethically with rustic preparations including open flame cooking to coax the maximum out of each plate without overcomplicating the process it was with little reservations that aside from choosing the specific items we allowed the kitchen to course out dishes at their whim and aside from the occasional log jam created by too much food, too little table, and too much conversation nearly every aspect of the evening was a coordinated ballet of service and flavor. Beginning lightly with vegetables and small proteins just large enough for a bite or two per person alongside a tremendous display of house made charcuterie with some of the finest textured foie gras I’ve had in some time before progressing into grains and pastas with the signature meatballs easily the best I’ve ever tasted and the gnocchi light pillows of flavor it was with the main courses that Hearth truly proved its merit – a duo of “for two” large plates that easily divided by four including the sort of beef that leaves everyone at the table raving and chicken with skin that shattered and flesh that nearly melted on the tongue. Moving last to desserts, at this point with many in the group beginning to feel the effects of the heavy, albeit largely healthy, cuisine there was the house apple cider doughnuts – far better than those even at your local orchard – and a number of sweet potato sundaes with spicy gingersnaps proving counterpoint to intense caramel, a beautiful finish to a truly memorable meal.
http://www.restauranthearth.com/