I have been a fan of Chef Marco Canora's cooking since the opening of the Hearth. After Insieme opened I still prefered the casual atmosphere and "hearthy" cuisine of the Hearth. I have been the to the Insieme few times and it is a great restaurant specially before or after a show but my favorite dish of Chef Canaro is not available to order. If you like gnochhi, you have to try Chef Canaro's version, it's totally addictive. Latest addition to the family was the Terroir wine bar which is only few steps away from the Hearth. Paul Greco does an excellent job as the host as well as the wine director.
About a month ago Hearth announced the Summer Pig Roasts. Four nights of pig feasts. First night being last night (July 21st, 09) and three more on July 28, August 4 and August 18. Three course meal with optional wine or beer pairing. If pairing is not to your satisfaction then you can order from the wine, beer or cocktail lists.
I felt like being at one of those Iron Chef programs with secret ingredient being a suckling pig. Each dish made an impressive use of the various parts of the pig. After three courses of generous size portions, we all felt a bit stuffed but completly satisfied with the whole meal. Service was great as usual and overall it's great value, specially for the quality of food.
Tuesaday, July 21st, 2009
A dinner to honor a pig.
Menu $42 - Pairing $18
- Frisee Salad with gorgonzola, fried shallots and warm bacon vinaigrette.
- Pork terrine with pickled vegetables, pistachios, apricots and house-made mustard.
Wine: Roussanne, Rustenberg, 2005 Stellenbosch.
Beer: Pilsner, Brooklyn Brewery, New York.
- The Roasted Pig with creamed Swiss chard and Cannellini beans with tomato and sage.
Wine: Yo no puedo mas d'Agalis, Lionel Maurel, NV, Languedoc.
Beer: Brown Ale, Brooklyn Brewery, New York.
Pork fat pie AKA Peach Raspberry Pie with Vanilla Ice Cream.
Wine: Kia/Ora, Kanu, 2005, Stellenbosch.
Beer: Baldwin, West Country Cider, Massachusetts
403 East 12th Street
New York, NY 10009