Hearth, New York, New York, American Restaurant Details

Food:

Bringing "fine dining to the East Village", this Tuscan-American from chef Marco Canora offers "delectable" fare from a "farm-to-table menu", complemented by an "interesting" wine list; granted, such "locavore goodness doesn't come cheap", but "sincere" service and a "warm", "bustling" atmosphere help ensure it's "worth the splurge."

Food:

came in late on a cold eve, asked if they were still serving, told yes but would have to sit in the bar. manager totally annoyed came over and asked what we wanted, no menu. we asked about dessert and again the manager asked what we wanted, no suggestions, no menu. I asked if we were annoying him by patronizing the restaurant. He softened a bit but still did not produce a menu. Finally ordered and had ice cream which was meh. Maybe he thought we were tourists so didn't care about our experience. Hearth please stop believing your press and treat people as actual customers, not inconveniences.

Food:

Love the ribollita, autumn veggie salad with whipped ricotta, cotechino with lentils, braised rabbit with olives..

Food:

Our service was friendly, but Hearth is way overpriced for what it is, which is a B restaurant. I had rabbit and polenta which was average at best. If I'm paying $36 for an entree, I can think of 20 places I'd rather go in the Village than Hearth.

Food:

Hearth has managed to retain a charm and character of its own through time; after all, not many restaurants in Manhattan can pass the 10 year mark. Overseen by Chef Marco Canora, the restaurant has continued to serve rustic Italian fare without the frills and extra garnishes that have become routine for most other restaurants in the city. The recent brunch menu is a positive addition to the repertoire; the Poached Eggs over Kale are perfectly cooked and pair well with the seasoned greens. For dinner, the Veal and Ricotta Meatballs are a must order and do well as a signature dish.

Food:

Hearth is good if you're into upscale interpretations of standard dishes. Think poached swordfish with trout row, microgreens and applesauce alongside root vegetables that had been roasted so long they resembled prunes, ingredients like labne and escarole where you wouldn't expect them. It sounds interesting in theory, but the reality felt a bit pompous. Gnocchi would have been simple and delicious had it not been coated in a far too thick layer of salt and pepper. We didn't check the menu before popping in for dinner; it was our own fault that nothing really appealed to us. Service was pleasant and ever present, almost to a fault. Water glasses will never go dry, but the hovering got to be a bit much. The space is large and warm and nicely decorated. A lovely place to take a date or one's parents, so log as everyone is an adventurous eater.