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Posted On: October 2nd 2026, 06:12 pm
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What if eating well didn’t mean giving up the pleasure of a really good meal?
At @hearthrestaurant in New York City’s East Village, that idea has been quietly shaping the menu for years.
Chef Marco Canora opened Hearth in 2003 after working in some of New York’s most celebrated kitchens. But when years of demanding restaurant life began affecting his own health, he reconsidered the way he cooked and ate.
Instead of choosing between wellness and pleasure, he rebuilt Hearth around the belief that the two could coexist.
Today, the Tuscan-American menu follows the seasons, with produce sourced from Union Square Greenmarket and ingredients chosen with remarkable intention. Heirloom grains are stone-milled in-house. The butter is grass-fed. Potatoes are fried in beef fat. Refined sugar is left out of the kitchen, and there are no industrial seed oils anywhere in the restaurant.
But Hearth doesn’t feel like a “health restaurant.” It feels like an East Village neighborhood favorite: exposed brick, warm wood, plates meant to linger over, and the kind of dining room where dinner somehow turns into three hours.
It’s also where Canora’s @brodo story began. In 2014, he started serving slow-simmered bone broth from a tiny takeout window on the side of Hearth. Lines followed, and eventually, so did an entirely new brand.
More than two decades after Hearth opened, its philosophy still feels refreshingly simple: source thoughtfully, cook with integrity, and make food that nourishes without forgetting that eating should be one of life’s pleasures.
Our full Culinary feature, Nourishing Body & Spirit at Hearth: NYC’s Seed-Oil-Free Sanctuary, is now on Well City Guide.
Save this one for your next East Village dinner. 🤍
Photography courtesy of Hearth.
#HearthNYC #Brodo #NYCEats #EastVillageNYC #seedoilfree
At @hearthrestaurant in New York City’s East Village, that idea has been quietly shaping the menu for years.
Chef Marco Canora opened Hearth in 2003 after working in some of New York’s most celebrated kitchens. But when years of demanding restaurant life began affecting his own health, he reconsidered the way he cooked and ate.
Instead of choosing between wellness and pleasure, he rebuilt Hearth around the belief that the two could coexist.
Today, the Tuscan-American menu follows the seasons, with produce sourced from Union Square Greenmarket and ingredients chosen with remarkable intention. Heirloom grains are stone-milled in-house. The butter is grass-fed. Potatoes are fried in beef fat. Refined sugar is left out of the kitchen, and there are no industrial seed oils anywhere in the restaurant.
But Hearth doesn’t feel like a “health restaurant.” It feels like an East Village neighborhood favorite: exposed brick, warm wood, plates meant to linger over, and the kind of dining room where dinner somehow turns into three hours.
It’s also where Canora’s @brodo story began. In 2014, he started serving slow-simmered bone broth from a tiny takeout window on the side of Hearth. Lines followed, and eventually, so did an entirely new brand.
More than two decades after Hearth opened, its philosophy still feels refreshingly simple: source thoughtfully, cook with integrity, and make food that nourishes without forgetting that eating should be one of life’s pleasures.
Our full Culinary feature, Nourishing Body & Spirit at Hearth: NYC’s Seed-Oil-Free Sanctuary, is now on Well City Guide.
Save this one for your next East Village dinner. 🤍
Photography courtesy of Hearth.
#HearthNYC #Brodo #NYCEats #EastVillageNYC #seedoilfree
Comments (9)
a month agorutikella
This is one of the best spots in the city ❤️ if I could I would eat here every damn day
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