Inspired by the oyster houses prevalent in late 19th Century/early 20th Century New York, Zadie's will serve oysters every style: raw, baked, broiled, steamed, fried, pickled & poached, accompanied by dishes like caesar salad, kelp coleslaw + brown bread with anchovy butter, washed down with a selection of beer, wine and champagne.
The drink menu at Fifty Paces is still focused on wines by the glass, served in either three or six ounce pours, and also includes a few sherries and ciders, and a handful of beers ... The food menu, meanwhile, now consists of dishes "inspired by" the food at Hearth. It's an on-trend bar menu, with small snacks, toasts, and large shared plates like pork ragu sloppy joes, yoshi fried chicken, and braised rabbit legs with polenta.
Tomorrow night is the final night of Terroir in the East Village. Don't fret -we'll be back Wednesday, 2/4 with a new name & new menu items!
— Hearth Restaurant (@HearthNYC) January 30, 2015
Mr. Canora said his new concept comes as the result of personal health issues, the rising popularity of broth and a desire to utilize Hearth's unused space. After January, he hopes to add vegetarian and seafood broths. He also plans to operate Brodo year-round. For the summer, he's considering serving refreshments such as tomato juice as well as a cucumber-fennel concoction, both with broth ice cubes.
“Twenty years of eating bread, drinking booze, smoking cigarettes, and working in kitchens really fucked me up in a big way.”
Until quite recently, you see, Canora was not the epitome of good health. He’d been diagnosed as pre-diabetic, he was suffering from gout, his cholesterol was through the roof, and he was thirty pounds overweight. Now, at 45, having made some major changes in his diet, he says he’s in the best shape of his life. And he attributes not a small part of this reversal of fortune to daily doses of the broth he’s always made as a base for Hearth’s soups and stocks.
[T]he chef and owner, Marco Canora, said his entire business model may have to change.
“I’m trying to be a smart businessman,” Mr. Canora said. “But I can’t do that at the cost of turning my back on my entire belief system and serving commodity pork and Perdue chicken.”
