Displaying all articles tagged:

Hearth

  1. the dish
    Acclaimed Pastry Chef Karen DeMasco is Back to Baking at HearthThe master of homespun cakes and cookies is milling her own flour and banishing white sugar.
  2. Grub Guides
    The 11 Best Pasta Cacio e Pepes in NYCThe old cucina povera standby is having a moment.
  3. Makeovers
    Take a Look at Hearth’s Modern New Look and MenuMarco Canora has added rye-berry risotto, smoked Spanish mackerel, and other lighter dishes.
  4. Bone Broth
    How the Bone Broth Debate Boiled Over So SuddenlyIs it really the next great health food, or merely some marketing sleight of hand designed to sell a simple ingredient for a few dollars more?
  5. Grub Guide
    17 Excellent Options for Mother’s Day Brunch in New YorkDel Posto, Il Buco Alimentari, White Street, and more.
  6. Grub Guides
    12 NYC Restaurant Deals That Are Actually Pretty GreatCaviar at cost, ice-cream happy hour, and prix fixe Sunday suppers.
  7. Openings
    Marco Canora’s Brodo, Opening Monday, Wants to Make Broth the New JuiceHe’s giving “soup kitchen” new meaning.
  8. Grub Guides
    13 Spectacular Squash Dishes You’ll Want to Eat Right NowIt’s edible-gourd season.
  9. The Other Critics
    The Other Critics: Reviews of Ivan Ramen, the NoMad Bar, and DimesThis week’s roundup.
  10. Leftovers
    Maison Premiere’s Labor Day Party; Martha’s One-Year AnniversaryToday’s Leftovers.
  11. Leftovers
    Hearth’s Weekly Lobster Boils; Sun Noodle Pop-up at LouroToday’s Leftovers.
  12. Leftovers
    Cherry Bombe Announces Jubilee Lineup; Marcus Samuelsson and GabriellePlus: NYC Beer Week events, and more, in today’s Leftovers.
  13. Leftovers
    Kitchensurfing and Food52’s Holiday Market; Pastry Chef Lauren Fortgang ReturnsPlus: The Meatball Shop’s Gobble Gobble Balls return, and more, in today’s Leftovers.
  14. Grub Guides
    Sweater Weather: 17 Fall Desserts You Should Eat ImmediatelyPumpkin puppy chow, parsnip cake, and a beer sundae.
  15. The Other Critics
    The Other Critics: Wells Checks in on Hearth; Sutton Praises PioraPlus: Hannah Goldfield’s not a huge fan of Toro, and more, in this week’s roundup.
  16. Leftovers
    Gran Electrica’s Dia de Muertos Party; Nightwood’s Jason Vincent atPlus: a cookbook signing at Saxelby Cheesemongers, and more, in today’s Leftovers.
  17. Grub Guides
    21 Remarkably Expensive New York Restaurant Side DishesAmerican Cut, Quality Italian, and Carbone are pushing prices ever upward.
  18. Leftovers
    Hearth’s Tenth-Anniversary Dinner Series; New Happy Hours at the ButterflyPlus: a panel with Dana Cowin, and more, in today’s Leftovers.
  19. Leftovers
    Hard Liquor at Tacombi; Hearth’s German Wine Charity DinnerPlus: Antica Pesa’s new menu, and more, in today’s Leftovers.
  20. The Grub Street Diet
    Hearth’s Paul Grieco Eats Two Dinners, Drinks Plenty of Riesling“I’m not going to do this article and not drink Riesling. Like, yeah, even if I had a Cabernet from California I’m gonna tell you?”
  21. Leftovers
    Cole’s Celebrates the Repeal of DOMA; Jeremy Fox Cooks at HearthPlus: Tasting Table’s upcoming event, and more, in today’s Leftovers.
  22. Leftovers
    Amazon Launches Grocery Delivery in Los Angeles; Gotham’s GreenmarketPlus: The Summer of Riesling event series, in today’s Leftovers.
  23. Grub Guides
    Ramp Mania: 24 Restaurants Serving the Sacred Seasonal GreensRampwurst is a very real thing.
  24. Leftovers
    Hearth Launches Brunch; Cupcake Crawls Storm ManhattanPlus: spring wine classes at Terroir, and more, in today’s Leftovers.
  25. The Grub Street Diet
    Photographer Melanie Dunea Celebrates Her Birthday With Lots of Fantastic“My neighbors and I drank Champagne and annihilated the piñata, and then rushed off to Mission Chinese for dinner.”
  26. The Other Critics
    The Other Critics: Transcendent Tandoori Chicken; Top-Notch Soba at CocoronPlus: Praise for Hearth, another look at L’Apicio and more in our weekly roundup of critical opinions.
  27. Leftovers
    Eleven Madison Park Goes Off the Grid; More Sandy BenefitsPlus: Strong Place, Hearth, and Gilt host Sandy benefit dinners, in today’s leftovers.
  28. Eat Well
    Eat Well: Payard-Approved Vegan Pastries on the UES, Greenmarket Drinks inPlus: Tempura-fried kale, virtuous burgers, and more.
  29. Tales From the Deep
    Enough With This Fresh Fish Nonsense!JJ Goode on the silliness of not ordering fish on Mondays, and why the “freshest” seafood you can eat might have been caught years ago.
  30. Chef Shuffle
    August Hires Hearth’s Jordan Frosolone As New ChefYour first look at the new dinner menu.
  31. Neighborhood Watch
    Terroir, Hearth, and Mehtaphor Help Japan; Full Moon Turns Japanese in BoerumPlus: Jeffrey’s reopens, and more, in our daily roundup of neighborhood news.
  32. The Grub Street Diet
    Hearth Chef Marco Canora Squashes Chips Into His Sandwiches, Can’t Get“I love nothing more than toasting a piece of bread, and putting butter on it, and a sprinkle of salt … I love it, I love it, I love it.”
  33. Foodievents
    Hearth Saves Sundays for Spaghetti and MeatballsInspired by Locanda Verde’s pastapalooza?
  34. The Other Critics
    Marco Canora Thinks It’s Impossible to Impress the CriticsParticularly, Adam Platt.
  35. Bookshelf
    How to Make Marco Canora’s Meatballs, According to His New Cookbook’Salt to Taste’ hit bookstores yesterday.
  36. Chef Shuffle
    Canora and Grieco Leave Insieme, Will Open a Terroir in TribecaMarco Canora tells us why he’s no longer involved in his well-regarded midtown project, Insieme.
  37. What to Eat
    East Village Feasts: Prune, Hearth, and Momofuku Introduce Irresistible SpecialsFried chicken, pig roasts, and old favorites.
  38. Ask a Waiter
    Nick Ferrante of Hearth and Terroir Invites You to Paul Grieco’s Wine’Those conversations night after night are basically like a master class.’
  39. User's Guide
    Ringside Seats at the Chef’s CounterChef’s tables used to be the final word on special treatment: the one table in a good restaurant to which the chef paid personal attention. But as the entertainment ante is upped each year — blurring the line between gastronomy and theater — chef’s tables have given way to the even more intimate chef’s counters. There, the lucky diner sits only a few feet of burnished wood away from the action. From the high-end bar at L’Atelier de Joël Robuchon to the counter-only option at Momofuku Ko, diners are eager to see the sausage being made. Here are a few of our favorite counters, each an example of the narrow border between feeder and fed.
  40. NewsFeed
    Terroir Video Reveals the Depth of Paul Grieco’s MadnessAnyone who knows Paul Grieco will tell you that he is patently insane. Final proof, if any were needed, lies in this video promoting his new wine bar, Terroir. Grieco, the co-owner, manager, and wine director of both Hearth and Insieme, is the mad genius of the city’s wine corps, and Terroir is his padded cell and laboratory. The teaser site gives some hint of the white-knuckle wine-geek intensity that courses through Grieco’s veins: Among the vitriolic mottos that flash are “Our wine world is now dominated by over-manipulated, oak-chip-flavored, micro-oxygenated wines that have nothing to do with what Mother Nature, God, or the Cistercian Fathers had in mind” and “To go to Friuli for red wine is like going to Las Vegas and expecting to catch Arthur Miller’s The Crucible.” But to really get a measure of his madness, watch this video. You won’t be sorry. Related: Wine-Geek Heaven on the Way to the East Village
  41. Chefwatch
    Jordan Frosolone Tends Hearth Every Night Each week, we’ll be highlighting one of the great but obscure young chefs who are actually running one of the city’s major restaurants. . Name: Jordan Frosolone Age: 31 Restaurant: Hearth Background: Forsolone, a native Chicagoan, put in time at Coco Pazzo, Blackbird, and Nomi, before hitting Italy for a year of heavy duty in Florence and Umbria. He then started in as a line cook for the famously demanding Marco Canora, at Hearth. When Canora went uptown to open Insieme, Forsolone was promoted to chef de cuisine and given the keys to Hearth. Style: “I’m definitely in love with the greenmarket. Focused and balanced Italian and southern French.”
  42. NewsFeed
    Wine-Geek Heaven on the Way to the East VillageIt’s been a while since we first got wind of it, but the Hearth’s long-awaited spinoff wine bar, Terroir, is finally close to becoming a reality. The space, known in its former life as Bikes by George, will begin its transformation right after Thanksgiving, and co-owners Paul Grieco and Marco Canora hope to open the place by New Year’s. Grieco, the wine director, is a wine geek’s wine geek, which means he’s got some lofty plans.
  43. The In-box
    Does the Name Chef Really Work in the Kitchen Anymore?Dear Grub Street, I’m in New York on business for a little while and will have the opportunity to try a handful of restaurants while I’m here. What are some of the top spots in the city where the chef whose name is on the door is still in the kitchen? I’ve eaten at both Lupa and Otto, but I imagine Mr. Batali’s clogs haven’t graced either kitchen in some time (though the food and service at both were excellent, especially Frank behind the bar at Otto). It’s not that I need to see a celebrity chef in person … I just want to try good food from good chefs who are still plying their trade. For example, my understanding is that Wylie Dufresne actually still works at wd-50 every day, and, as you recently mentioned in one post, Eric Ripert is always in the kitchen at Le Bernardin. Anywhere else? Thanks, Meet the Chef
  44. VideoFeed
    Two Chefs (and One Good Eater) Take a Trip to the Bronx If there’s something you can think of better than going up to Arthur Avenue in the Bronx in a big white Buick, for the express purpose of eating sandwiches with your two favorite Italian chefs, then we would like to know what it is. We heeded our lust for salumi and mozzarella and recorded the results for Grub Street posterity. . Roving Chef: Arthur Avenue [Video]
  45. The In-box
    Take Your Teenager to the Chef’s Counter, Not the Chef’s Table Grub Street, I am attempting to find establishments that have a table in their kitchens. I have a teenager who is interested in the industry and I thought this would be fun to do together! Yours, An Encouraging Mother
  46. NewsFeed
    Hearth’s New Wine Bar to Be a Very Low-key AffairWord of Terroir, Hearth’s new spin-off wine bar, got out faster than owners Marco Canora and Paul Grieco wanted, but with the genie now out of the bottle, Canora tells us he’s ready to talk about it. “We wanted to keep it low-key, because we’re low-key guys,” he explains. The place is only 500 square feet, the chef says, and they don’t even plan to pipe in gas. There will be eight seats at the bar, a communal table with twelve to sixteen chairs, and a “very minimal” menu created by Canora, who with Grieco just recently opened Insieme in midtown.
  47. Neighborhood Watch
    Hearth Spawns a Wine Bar in the East VillageEast Village: It looks like Hearth may spawn a wine bar. [Eater] A date with Momofuku’s David Chang is only worth $1000 at auction (Jean-Georges Vongerichten brought in $6100) but that’s not too bad for a night at a dive bar. [Snack] Greenwich Village: NYU is hosting a panel on Building a Food Professional Pedigree from 4 p.m. to 6 p.m. this Thursday, with speakers including Michael Lomanaco and Florence Fabricant. [NYU] Long Island City: The Food Film Festival at Water Taxi Beach kicks off tomorrow. [The Food Section] Midtown West: Brasserie 8 1/2 will join the dessert-bar fray starting tonight by repackaging its lounge as After 8.5, and serving desserts after 8:30 p.m. — get it? [NYT] Times Square: Insieme is starting weekday lunch service between noon and 2 p.m. [NYS] Tribeca: Fresh Pie has been taken over by Ruben’s Empanadas at 149 Church Street. [Grub Street]
  48. Openings
    Marco Canora Does His Thing at Insieme, Aw Yeah As Rob and Robin announce in this week’s Openings, Marco Canora has finally opened up a second restaurant. As its just-published menu shows, Insieme represents Canora’s efforts to do two things at once. On the one hand, dishes like lesso misto con condimenti tipici (mixed boil) or bistecca fiorentina (grilled steak) represent his take on ultratraditional Italian food; the “contemporary” side, with offerings like sea-urchin risotto, allows him to assert the thoughtful but restrained style he showed as the original chef at Craft and in his own, still-popular Hearth. Insieme Menu
  49. The In-box
    Why Wasn’t I Completely Floored by Craft?Dear Grub Street, I’m hoping someone can explain Craft to me. I was taken there the other night for my birthday dinner and came away completely confused and disappointed. Really, what’s the big deal? What’s with all the glowing reviews? Andrea
  50. Back of the House
    The Great Chef CrisisRecently, apropos nothing much, a prominent young chef we were chatting with launched into a tirade about the restaurant world’s “labor problem.” “None of us can get enough good cooks!” he exclaimed, by way of explanation. Between 2000 and 2006, only a handful of high-end restaurants — Lespinasse, Meigas, Quilty’s — have closed, and there has been an avalanche of major openings: Robuchon, Ramsay, Per Se, Masa, Craft, Del Posto, Morimoto, A Voce, the Modern, Lever House, Buddakan, Cafe Gray, Alto — the list goes on and on. “And it’s not just the massive boom of restaurants,” Adam Platt tells us. “They also have to be either bigger, or chefs have to open multiple places, so that they can enjoy the economies of scale they need to compete.”
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