Makeovers

Take a Look at Hearth’s Modern New Look and Menu

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Rye-berry risotto with beet-braised cabbage and caraway.
Rye-berry risotto with beet-braised cabbage and caraway. Photo: Melissa Hom

This January, Marco Canora quietly closed his 12-year-old East Village restaurant, Hearth, to give it a face-lift. During the one week dark, Canora remodeled by expanding the bar area, adding hand-painted murals to walls, and painting the ceiling white (among other changes) — plus, he added new dishes, which reflect his newfound health-eating philosophy. (This is, after all, the man who ignited the bone-broth craze.)

Hearth’s hearty fan-favorites — beef-and-ricotta meatballs, potato gnocchi, etc. — will remain on the menu, but they’re joined by lighter options, like carrot-and-beet tartare, buckwheat pizzoccheri, and wild-mushroom trifolati. Take a look at a few new plates:

Citrus salad with cured olives, tardivo, and white anchovies.
Citrus salad with cured olives, tardivo, and white anchovies. Photo: Melissa Hom
Grilled cauliflower with smoked bluefish and sunflower seeds.
Grilled cauliflower with smoked bluefish and sunflower seeds. Photo: Melissa Hom
Smoked Spanish mackerel with cipollini onion, potatoes, and shellfish cream.
Smoked Spanish mackerel with cipollini onion, potatoes, and shellfish cream. Photo: Melissa Hom
Cecina with olive tapenade.
Cecina with olive tapenade. Photo: Melissa Hom
Bone marrow with radicchio, Japanese sweet potato, and crispy shallots.
Bone marrow with radicchio, Japanese sweet potato, and crispy shallots. Photo: Melissa Hom
The revamped bar area.
The revamped bar area. Photo: Melissa Hom
Still charming.
Still charming. Photo: Melissa Hom
The murals are new.
The murals are new. Photo: Melissa Hom

Menu [PDF]

Hearth, 403 E. 12th St., 646-602-1300

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Hearth’s Modern New Look and Menu