Hearth

Handmade Pasta

House-milled flour pasta with seasonal ragu — chewy, wheaty, and deeply satisfying in a way commercial pasta never is

House-Made Pasta

Rotating seasonal preparations that showcase hand-rolled technique and restraint — typically a pappardelle or tagliatelle with braised meat ragu

Whole Roasted Chicken

Wood-fire roasted with crispy skin and juicy interior, served with seasonal vegetables — a perennial menu anchor

Meatballs

Tender, well-seasoned meatballs that have earned a cult following among East Village regulars

Hearth Burger

A blend of brisket, chuck, heart, and liver — served bunless and intensely beefy

Braised Pork

Slow-cooked until falling apart, with a rich pan sauce that rewards the bread basket — hearth cooking at its best

Grilled Carrots

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