Weekend Brunch with Tabelog
Hearth
403 East 12th Street New York, NY 10009
646.602.1300
Last month, Will and I were invited to brunch by Erika (Marketing Director of Tabelog) at Hearth.
Tabelog is an awesome website. It's for foodies like us and by foodies like...us. It's similar to Yelp, but it's more food-centric (I made that word up) and great for bloggers to get into.
I must say Hearth is special in a few ways. First of all, the chef Marco Canora was a competitor on Season 3 of The Next Iron Chef on Food Network, so in some way that makes him kind of famous. Secondly, the food, the menu, the decor - simple and rustic.
Prior to Hearth, I decided to research on their Yelp page to check out what Yelp reviewers recommended. Our waitress was very friendly and took the time to explain to us some of their most popular dishes and how it's made.
After ordering our food, our waitress presented us three glasses of this and of course due to my bad memory, I don't remember exactly what soup this was nor did I try it. Shame on me and Will for not trying it and asking clearly of what it is.
The Apple Cider Doughnuts turned up on a few reviews on Yelp and reviewers have said these were delicious. The apple cider doughnuts were lightly glazed and topped off with a sprinkle of confectioner's sugar. I'm not a huge fan of donuts/doughnuts, but surprisingly these were sweet, dense, and with each one I ate had a significant amount of apple flavor in it and I love almost anything with apple.
This was an item the waitress told us about and recommended. Erika ordered this and the veal and ricotta meatballs looked really amazing. She gave one meatball and some polenta for Will and I to try.
Whoever thought of mixing polenta or grits and topping it off with perfectly made and tasty meatballs with a little tomato sauce drenched over it is genius! I really enjoyed the veal and ricotta meatballs. The meatballs tasted like meatballs, but the sauce with the polenta - oh it's like the perfect marriage. I've never had polenta before, but it sure tastes as fine and good as grits.
Another menu item that was recommended to us. The Pig Trotter "Fiorentina" is really just braised and pulled pig feet. Will ordered this and may I say I was a bit jealous because I love pig feet especially in Chinese cuisine. Any way, I got to try a bit of his dish as well and fell in love with it. The pig feet was cooked just right, soft, velvety, and seasoned just right.
I found out about this menu item on Yelp. I like kale and poached eggs, so that's another reason in why I ordered this dish. Sad to say, I wasn't too happy it. My dish came with two slice of toasted sourdough slices drizzled with olive oil and served on the side of the dish.
403 East 12th Street New York, NY 10009
646.602.1300
Last month, Will and I were invited to brunch by Erika (Marketing Director of Tabelog) at Hearth.
Tabelog is an awesome website. It's for foodies like us and by foodies like...us. It's similar to Yelp, but it's more food-centric (I made that word up) and great for bloggers to get into.
I must say Hearth is special in a few ways. First of all, the chef Marco Canora was a competitor on Season 3 of The Next Iron Chef on Food Network, so in some way that makes him kind of famous. Secondly, the food, the menu, the decor - simple and rustic.
Prior to Hearth, I decided to research on their Yelp page to check out what Yelp reviewers recommended. Our waitress was very friendly and took the time to explain to us some of their most popular dishes and how it's made.
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| Amuse Bouche |
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| Apple Cider Doughnuts |
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| Veal and Ricotta Meatballs |
Whoever thought of mixing polenta or grits and topping it off with perfectly made and tasty meatballs with a little tomato sauce drenched over it is genius! I really enjoyed the veal and ricotta meatballs. The meatballs tasted like meatballs, but the sauce with the polenta - oh it's like the perfect marriage. I've never had polenta before, but it sure tastes as fine and good as grits.
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| Pig Trotter "Fiorentina" with Fried Eggs |
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| Poached Eggs with Tuscan Kale and Pork Sausage |
The kale and shredded pork sausage tasted as if it was slightly oversalted. The pork sausage added a savory meatiness. The poached eggs were cooked just right.
To conclude, our brunch experience at Hearth was pleasant. The atmosphere and food was different for Will and I, but we had a lot of fun just discussing about food, blogging,and our passion for food with Erika.
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