What do the rest-deprived New Yorkers need more than anything for health is a truly nurturing, slow-paced meal at Hearth. Even in the medical field it has been proven that mindful eating, next to meditation and walk in a forest can powerfully remedy the pressures of urban life. While not many kitchens in Manhattan’s apartments are used beyond reheating a delivery, at Hearth your grandmother’s generosity is served casually enough that a weary mum can venture in for a supper with her school kids. Hearth’s hospitality invites awareness and care about what and how you eat to the table — welcome to the family!
Real world social meal in New York
First, a note on your table discourages from taking photos during the meal and sharing them on social media. A guilty perpetrator, for this article I had to — secretly and with my cheeks aflame, snap a few. You also eat with your eyes, don’t you? Still, I dined at Hearth so many times that I managed to stay off distracting technology during most of our wholesome meals there. Deepening further your social awareness, food waste, local produce, sharing plates and vegetable-centric menus include educational manifestoes by chef Marco Canora, who knows a great deal about sustainability, but will not force you eating vegan.
Offal, seasonal vegetables from root to tip, fermented grains, sourdough, for long hours simmered broths, sustainably-caught fish and grass-fed, wild grazing cattle cooked with care, Hearth further avoids artificial anything, including sweeteners.
The Italian-American chef laid ground for dining with awareness in the hip East Village on Manhattan. His market-driven cuisine feels satisfying, richer for example than Jean Georges’ ABC projects. Hearth makes a perfect meal in a breezy fall, freezing winter or the rainy spring in New York.
Hearty locally-sourced food with a homey feel
Italian recipes inspire some of the menu, but the American melting pot defines the rest. Europe’s food traditions emigrated to the Americas, but the ingredients at Hearth are local. Google describes Hearth as a Tuscan restaurant, the heartiness, perhaps? They serve whole grain pasta, gnocchi, polenta, and bistecca, but the tweaks on the plates are far from the Tuscan tradition I’m familiar with (Tuscany is less than five-hours drive from my home in Monaco). Let’s settle with American-European cuisine.
The popular weekend brunch alleviates stress from any home cook’s shoulders. Seasonal fruits (pomegranates, apples, pears in fall), house crunchy granola, stacked pancakes, plus a warm mug of coffee or tea set you up for the day.
A must order, warm, long-fermented whole grain bread with grass-fed butter, extra virgin olive oil, and whipped lardo (the bread service costs $6) introduces the costs of real bread to the New Yorkers. Vegetables star. Like the whole baked potatoes nesting on whipped ricotta to start, not just the sides are veggie-centric.
The famous Hearth broths change slightly seasonally. Recently, mushrooms dipped into the vegetable bowl of warm comfort.
To share, the whole Spatchcock chicken is an organic, formerly free-grazing tender beauty, served with sautéed greens and Calabrian chilli. Not spicy, but tastes like your Sunday family lunch if someone cooks very well.
For a serious nose-to-tail indulgence, the bone marrow and the savvy Variety burger (think a blend of brisket, chuck, heart, liver, …) with melting fontina cheese and sweet potato fries is a feast.
Hearth nurtures rustic romance in the East Village
Although in the evening it gets cosy dark inside, transparency about its provisions’ provenance, like at Raaka chocolates in Brooklyn, is the heart of Hearth. The purveyors list is spotlighted on their website and on the flip side of the menu.
The wine list at Hearth in the East Village is one of the broadest and savviest on the entire Manhattan. Chateau Musar from Lebanon is known for its red Bordeaux blends, but after a broad tasting with one of the family members, I learned that the whites are treasures to age into breathtaking magnificence. On the Hearth list recently a 1975 vintage kicked the splendour off. From the oldest wine regions, greek and georgian wines may inspire your vinous adventure. Still, we often order a bottle from Italy or California, equally far-flown. With a sweet spot on Riesling, find multi-regional selections accompanied with a trip-inspiring, creative musings on the wines, the makers or their location. From Austria to the New York state.
Chocolate is paired with wine as a dessert option, but we love the cheese made from grass-fed dairy to end.
Heart is a complete food business. Its generous broths became so popular that a few branches of Brodo opened on Manhattan. A scaled-down convenience, the window selling their slowly simmered broths comforts more healthfully than any take-away in New York. From vegan through chicken, beef and the house speciality the bone Hearth broth either in a paper cup or the more ecological, re-usable (get a dollar off with your next refill of the same! broth) glass jars sold cold for more convenient transport. When renting in New York recently, my time-constrained schedule, welcomed the wholesome additions in my fridge to heat up when feeling down or too tired to cook late at night.
Hearth also offers “take-home, CSA-style package to provide you with the tools you need for quick and healthy cooking”, so stock up with their wholesome ingredients for that rare meal in!
403 E 12th St, New York, NY 10009
+1 646 602 1300
Dinner Mon-Sun: 6-10pm (Fri 11PM); weekend brunch 11am-2pm (Sun 3:30pm)