In the decade since Chef Canora opened Hearth with sommelier Paul Grieco, the restaurant has become an enduring presence in the New York City dining scene, earning a strong local following, positive two-star reviews from The New York Times in both 2004 and 2013, and a prestigious “Outstanding Restaurant” nomination from the James Beard Foundation, regarded as one of the highest honors in the national restaurant industry. Considered a downtown, dining destination, Hearth offers a modern American menu influenced by the chef’s Italian heritage for dinner and brunch, along with an unparalleled selection of wine.
In 2008, Chef Canora and Paul Grieco opened Terroir, a casual wine bar just steps away from Hearth that has earned a legion of fans for Marco's inspired menu and Paul's quirky wine list. In the years since, they’ve opened four Terroir locations, each unique to their neighborhoods and history: Tribeca and Murray Hill in 2011, and Park Slope and a seasonal location on the High Line in 2012. In April 2007, the duo also opened Insieme at The Michelangelo Hotel. The Italian word for “together,” Insieme was awarded a Michelin star for its traditional and contemporary dishes. Canora offered classic Italian dishes deeply-rooted in history and family recipes, as well as contemporary dishes that present a modern approach to the cuisine of his heritage.
Chef Canora’s first cookbook, Salt to Taste, was a major success and nominated for a James Beard award in 2010. Clarkson Potter will publish his second, A Good Food Day, a testament to fresh, healthy cooking, in December 2014. He has been profiled in The New York Times, Serious Eats, and The Huffington Post, was a finalist on The Next Iron Chef and a judge on Chopped and Top Chef, and has appeared on Today, the CBS Early Show, Martha Stewart, and Nightline.
Before he struck out on his own with Hearth in 2003, Marco worked in the kitchens of some of the world’s most celebrated restaurants. In 2001, Chef Tom Colicchio selected him to open Craft, which went on to receive three stars from The New York Times and the James Beard award for “Best New Restaurant” during his tenure. Chef Marco Canora also created the menu for Craftbar, Craft’s more casual sibling, and oversaw the opening of Craftsteak in Las Vegas.
Chef Canora first caught Tom Colicchio’s eye back in 1996, when, after positions at Dean & Deluca, Winston’s in Colorado and San Francisco’s Backstage restaurant, he took a job as a line cook at Gramercy Tavern, where he was ultimately promoted to sous chef. Tom fostered the young chef’s career, encouraging Marco to travel to Italy. Marco moved to Florence, where he worked at Fabio Picchi's world-renowned restaurant, Cibreo.
Wanting to open and run his own restaurant, Marco took two summers off from Gramercy Tavern to start La Cucina, a 50-seat seasonal restaurant in Edgartown, Massachusetts. La Cucina turned out to be an unprecedented success for Marco, earning him rave reviews and a bevy of high-profile guests including former President Bill Clinton, for whom Marco prepared a 50th birthday dinner.
Marco’s appreciation for simple, delicious food has been a part of him since his childhood in upstate New York, where he enjoyed the freshest herbs and vegetables from the garden and cooked with his mother for hours on end. Years later, this philosophy continues to endure, found in Hearth’s seasonal, ever-changing menu, and in the healthful, satisfying dishes he cooks at home.