Marco used to work with Tom Colicchio at Gramercy Tavern. He left the Tavern to work at La Cucina, but when he returned he was made the night time sous chef. He then worked with Colicchio to create a new restaurant and was under the helm of creating Craft. Paul Grieco was the Assistant GM of Gramercy Tavern. He joined forces with Marco and together they created Hearth.
The Hearth philosophy is a commitment to not only good food, but hospitality.
This is the Hearth Manifesto (above). And their website goes on to explain the difference between hospitality and good service:"While some may confuse hospitality with good service, they are vitally different. Good service ensures that food arrives on time, that one has the correct flatware with which to eat one's meal, that finished plates are cleared properly and discreetly, that an appropriate glass is offered to enjoy the wine, and finally that the check arrives when asked for and that it is correct. While correct service will be offered, it will not supplant hospitality. Hospitality ensures that ALL the needs of the guest have been met and exceeded."
Curtis and I both agreed that they are very hospitable. Our water glasses never ran empty, our bread plate was never bare. The wait staff was friendly and knowledgeable and on point. We had the tasting menu called "Cucina Povera", which is an Italian phrase referencing humble cooking. It started off with Marco's Ribollita, which is a warm stew with black cabbage, white beans and Parmesan. It was a hearty winter dish. We did the wine pairing with the tasting menu. This course was accompanied by a glass of Asprinio di Aversa, Villa Carafa, 2006,Campania. It was a golden white wine that was crisp and juicy. The aroma of apples were delightful and pleasant on the finish as well. We were both surprised, considering we rarely drink white. Plus, the color was so golden I thought it would be too sweet--but it wasn't. It was just right!
The main course was a braised lamb shank with polenta and gremolata. This was a real pleaser. It was well cooked and super tender. I ate mine with a fork! This came with a glass of Monastrell, M3, Vinos Sin-Ley, 2006, La Mancha. It complimented the smokiness of the meat very well. I can't rave enough about how good this was.
For dessert we had the Hazelnut Budino with real whipped cream and candied hazelnuts. The wine that came with this was Moscatel, Emilin, Emilio Lustau, NV, Jerez. I hated it. LOL! It was like drinking maple syrup with a high alcohol content. I actually didn't drink it at all and instead asked the server for another glass of a medium bodied red. I forgot what she gave me because she gave me her favorite off the menu and at that point I was too distracted by my dessert to care.
Our server Lindsay, told us that these owners also own Terrior (a wine bar in our neighborhood that we've been dying to try). They have happy hour wine from 5 to 6 every day, including Saturday too. Holla! $6 glasses of high end wine? I'm totally down!
Anyways, it was a nice date. Something we haven't done in a long while. I highly recommend.
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