403 E. 12th Streetat first avenue

New York, NY 10009

The Hearth: "The home, an abode of comfort and hospitality to strangers"

• Phone: 646.602.1300• Reservations available via

phone or OpenTable.com• Sun-Thurs 6-10pm /

Fri-Sat 6-11 pm• www.restauranthearth.com

• Extends into the way in which they take responsibility for their preparation of food

• Open kitchen = honest plates• Everyone wears flannel = very welcoming• Gift certificates = something for me, something for you• Good service vs. hospitality

local, seasonal ingredients• And by local, we mean local. • “Since we have been open for 5 years, we have developed many

relationships with local farmers at the greenmarket in Union Square. We pride ourselves on nearly 90% of our produce coming from them on a near-daily basis.”

• Menu changes constantly from season to season (sometimes daily), to ensure the restaurant is serving the freshest and most seasonal produce possible

• Not obsessed with needing to have “organic” ingredients• “This is not a term we focus on. Our belief is if it’s grown in an

environmentally conscious manner, is sourced locally, and we have a relationship with the farmers, then that is what we focus on. If an ‘organic’ apple being shipped from say Florida, when we have a locally-produced one available in Long Island that is not ‘certified’, we will go local.”

menu

Hearth and the CommunityWe are huge proponents of connecting with

our neighborhood, especially the youth and hunger-related causes going on in the East Village. This has been a passionate focus of our owners from the moment we opened.”

Marco Canora – Exec. Chef

Paul Greico – Gen. Mgr.

Good Food, Good People“It is our goal to be as efficient,

environmentally-friendly, and a source of strength and positivity for

our neighborhood, as well as the greater culinary world of NYC. We

believe by focusing on good relationships with our guests, our

employees, our purveyors, and our neighborhood, that the bottom-line

will take care of itself.

This is a guiding principle of restaurateur Danny Meyer, who our owner Paul Grieco worked with for many years at Gramercy Tavern.”

6 months ago, switched all chemicals used in the restaurant to green, environmentally-friendly, plant-based products

– Pot and pan soap Sanitizer– Floor cleaner Hand soap– Grout cleaner Etc.

Implementing eco-friendly dish washing machine

– Low –temperature, uses less electricity, less water, uses solid tablet chemicals that are safer and easier to use than liquid detergents

– “The dish machine is essentially the ‘workhorse’ of any restaurant as it is used constantly throughout the day and during service. We quickly identified this as an area that was not efficient in terms of water and electric use.”