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Hearth
House-Made Pasta
Whole Roasted Chicken
Meatballs
Hearth Burger
Braised Pork
Grilled Carrots
Handmade Pasta
House-milled flour pasta with seasonal ragu — chewy, wheaty, and deeply satisfying in a way commercial pasta never is
Rotating seasonal preparations that showcase hand-rolled technique and restraint — typically a pappardelle or tagliatelle with braised meat ragu
Wood-fire roasted with crispy skin and juicy interior, served with seasonal vegetables — a perennial menu anchor
Tender, well-seasoned meatballs that have earned a cult following among East Village regulars
A blend of brisket, chuck, heart, and liver — served bunless and intensely beefy
Slow-cooked until falling apart, with a rich pan sauce that rewards the bread basket — hearth cooking at its best
Simply prepared seasonal carrots with unexpected depth — the kind of vegetable dish that converts skeptics
Roasted Vegetables
Seasonal root vegetables from the wood-burning hearth — caramelized edges, smoky depth, simple dressing
Beef Tartare
Clean, well-seasoned preparation that rotates seasonally — a reliable starter when it's on
NY Strip Steak
Perfectly cooked strip from responsibly raised cattle, showcasing the Canora philosophy of ingredients over technique
Snapper Crudo
Paper-thin snapper with lemon, red pepper, and rosemary — pristine and barely adorned
Desserts
The dessert program is competent but not the reason to come — solid panna cotta or seasonal tart, nothing that lingers in memory
Cucumber And Herb Salad
Fried Eggs With Toast
Garlic Bread
Based on 1,014 reviews
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