Hearth, NYC 4

March 26, 2019

Jim joined me for dinner at Hearth on March 20, 2019. I  had not been there for three and a half years. The dining room was full and vibrant on our arrival.

We started with glasses of Musar Jeune White. an unoaked blend of Viognier, Vermentino and Chardonnay from young vines of Château Musar in Lebanon’s Bekaa Valley. This was followed by a glass of 2016 Giovanna Madonia (Sangiovese) Tenentino for Jim.

and one of 2017 Trousse-Chemise Pinot Noir for me.

We placed our order from the interesting, but small, mostly Italian menu. The appetizer was a little glass of fennel/orange yoghurt soup.

Jim started with
Ribollita
a tuscan white bean soup with black cabbage,
parm, breadcrumbs and olive oil.

He enjoyed its rusticity, but thought it was a bit strong on the cabbage. 

My first course was
Pan-Fried Skate Wing
tuscan kale, chickpeas, garlic.

The flavor of the skate wing was nicely enhanced by its breading and frying. The regional, seasonal garnishes went well, as did the polenta base. 

Jim’s main course was
Beef & Ricotta Meatballs
tomato sauce, parm.

Good. 

Mine was
Braised Rabbit Leg
olives, soffritto, polenta.

The tomato sauce with diced vegetables was too heavy for the mild, good flavor of the rabbit, but the dish was enjoyable. 

We shared a side order of
Potato Gnocchi
sage butter, parm.

A good offset to the tomato sauces.

Jim’s dessert was
Butterscotch Pudding
whipped mascarpone, candied walnuts.

My dessert was
Pear Crisp
oat streusel, brown butter caramel, whipped buttermilk.

Substantial and good.

We enjoyed the traditional, well-executed Italian cuisine. The service and pace were good. The noise level was energetic, but we could converse.  

https://www.restauranthearth.com/ 

To see all our Hearth blogposts click here.

 

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