So talented, he cooks with his mind.Photo courtesy Hearth
Marco Canora, whose Italianate cooking at Hearth has been a big hit lo these past few years, will also be taking over the former Limoncello space in the Michelangelo hotel come March. "I want to do two menus at once," the chef tells us. "One will be old-world — no-frills, no bells and whistles. Just the dishes that have been around for 500 years. The new-world side will involve more global sourcing and be more composed, but still Italian." (The beet-and-Gorgonzola risotto at Hearth, with its julienne of fried beet bits on top, hints at what you can expect from the latter.) "This is not Marco Canora as a molecular gastronomist," Canora says, speaking grandly in the third person. "This is Marco Canora as an evolving chef."
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