Meatball Madness was a hot ticket at this year's New York City Wine & Food Festival, as evidenced by the sold-out tickets and by the long line stretching far down Mercer Street. We understand; after all, who doesn't love meatballs? Particularly when they're being made by New York's hottest chefs. With our discerning meatball palates on high alert, we wove our way through the crowd of food-lovers and Food Network lovers alike (Giada De Laurentiis was the evening's host, and Guy Fieri made an appearance), sampling all sorts of meat- (and meatless!) balls.
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When my dining companion arrived to meet me at
Hearth, Marco Canora's upscale Italian restaurant in the East Village, I was already at work on a cocktail, and the bartender informed us that we could eat there at the bar, or at the pass, where the restaurant has set up bar seats overlooking the open kitchen. Any seat that lets you watch the action in a restaurant's kitchen is the best seat in the house in my book.
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[Photograph: Laren Spirer] I had long heard that Hearth had a fantastic cocktail program. This came as no surprise, knowing the team behind both Hearth and Terroir, Marco Canora and Paul Grieco, and their commitment to well-sourced ingredients, hospitality,...
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Due to cries of "more pig!" Hearth will be extending the special three-course pig roast menu to two more nights: Wednesday, August 12, and Tuesday, August 25. Read about the meal here....
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Pig roasts are everywhere. Are they the new bacon? (Or maybe the old bacon—it's hard to keep all the porcine references straight). The special Tuesday night three-course one at Hearth is a beautiful thing.
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Do your plans tonight involve pig? Well, they really should. Or at least, one of the next Tuesdays before August 18 should. Starting tonight, Hearth is devoting Tuesday dinners to a three-course pigsplosion of a meal. The first course...
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After coming across a nighttime treat of apple cider doughnuts at Hearth, I've decided that rainy days and chilly nights are occasions to be welcomed with much enthusiasm. This is the sort of warm, breezy fall dessert that warms...
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Three months in the slurping, my chicken soup piece came out Wednesday in the NYTimes. For those of you who don't read the Times, I am going to list my ten favorite chicken soups (I sampled a hundred) here, along...
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