hours & location


6 PM—10 PM

Friday & Saturday
6 PM—11 PM

Brunch: Saturday & Sunday
11 AM—2 PM


403 East 12th Street,
at 1st Avenue
L train to 14th Street + 1st Avenue
4, 5, 6, N, R, Q to Union Square


Tel: 646 - 602 - 1300


private events

Our Semi-Private Dining Room is available to host parties of up to 28 guests.

The entire restaurant can be booked for a large function; 70 guests is the maximum capacity for the space.

For more information, please complete the Inquiry Form and our team will be with you shortly.

Events Inquiry

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Hearth is everything the word implies...a warm, comfortable restaurant with hospitality as its goal. Chef Marco Canora's cuisine employs seasonal, locally-sourced ingredients prepared with an Italian influence.


Marco Canora

Chef + Owner

As a chef, restaurateur, and cookbook author, Marco Canora promotes delicious, simple, and healthful food. In 2003, he opened Hearth in Manhattan's East Village, earning a strong local following and critical acclaim for his seasonal, Italian-inflected cooking. Hearth has a positive two-star review from The New York Times and a prestigious “Outstanding Restaurant" nomination from the James Beard Foundation.

Marco is also the founder of Brodo, a popular to-go window serving coffee cups of hot, nourishing bone broths. Brodo, along with the recipes in A Good Food Day, reflect his renewed attention to his health and wellness (check out the story on that in the book's introduction). Marco's first cookbook, Salt to Taste, was a major success and nominated for a James Beard Award in 2010.

He has been profiled in The New York Times, Food & Wine, and was a finalist on The Next Iron Chefand a judge on Chopped and Top Chef. He has also appeared on Today, Good Morning America,Martha Stewart, and Nightline. He lives in New York with his wife and two daughters.

Luigi Petrocelli

Chef de Cuisine

Luigi began his culinary career at the age of 19, learning and working his way up from dishwasher at Tony's Huntington Inn in Monroe, CT. While attending the Center for Culinary Arts, he learned and worked in every single position at the Huntington Inn. He then worked at Carl and Anthony's under Chef Sam DeVellis, and landed in NYC at Hearth. He began at Hearth 4 ½ years ago as garde manger, and worked his way up to sous chef, and one year ago was named Chef de Cuisine under Marco Canora. In addition to running the kitchen at Hearth, he has shown his creativity and passion on special Sunday Suppers, such as “Sunday Gravy” and the current “Ciccheti Sunday” meals.

Christine Wright

General Manager/Wine Director

Christine has always had a love of hospitality. As the oldest of five children, she cooked a good portion of the family dinners from a young age, under her mother's watchful eye. Learning the family recipes and bringing everyone together at the dinner table played a major role in her childhood, and created some of her very best memories.

After attending college at Boston University, she moved to New York in 2005, and immediately fell into a job at Blue Water Grill of BR Guest Hospitality Group. Though the job was tough, it provided her with a strong foundation in front-of-house skills. After stints at Bobby Flay's Bar Americain, and Sfoglia on the Upper East Side, Christine was hired at Hearth as a bartender. Having not had much previous bartending experience, she was thrilled at the prospect. This role played a huge part in her beverage education, and really opened her eyes to the world of wine. With Paul Grieco as her mentor, she moved up the ranks to manager, then service director and bar manager, and finally to general manager and wine director, her current roles at Hearth.