Marco Canora

marco canora hearth terroir

Marco Canora has an incredible presence when it comes to the New York restaurant world. After working on the West Coast, Canora came East (fortuitous for us), worked and opened spots for Tom Colicchio. Now, with Hearth Restaurant and Terroir wine bars under his belt, Canora’s gone on to become a nationally acclaimed restaurateur. Between the television stints, cookbooks, webisodes – and let’s not forget the restaurants to run – Canora still found time to chat with us on everything food…

Describe your ideal food day:

If I’m being virtuous, my ideal food day begins with a bowl of oatmeal with pear, walnuts and a small amount of honey. Lunch consists of a salad with vegetables from all the stations at Hearth and a grilled quail on top. I sip on a bowl of broth in the afternoon, and maybe a couple of cups of green tea. Dinner is a roasted piece of some local fish – it’s been striper lately – and some more vegetables and that would be it.

The fun, I-don’t-give-a-shit-what-I-eat kind of day would start with a stack of blueberry buttermilk pancakes with a boatload of good maple syrup on top. Lunch would be a cubano sandwich from the new Sullivan Street Bakery that opened in my ‘hood. My afternoon snack would consist of a large piece of crusty bread with lots of cold butter smashed inside. Dinner? First a cocktail, followed by wine, a big bowl of cacio e pepe and then breaded veal cutlets with lots of lemon and a good salad.

What’s your drink?

A classic Aviation with Plymouth gin or a Sidecar.

What would your last meal be?

A big bowl of braised rabbit with olives, polenta and a bottle of earthy, funky Chianti.

How do you start your day?

With a cup of black coffee and The New York Times.

What are your favorite places to travel to?

Japan and Italy

Where haven’t you traveled yet that you’re dying to go to?

Thailand/Vietnam

What ingredient do you consider overrated?

I can’t wrap my head around this whole ash thing. Carbonizing a leek in the oven and making a leek ash vinaigrette does not interest me in the least. Not to mention ingesting all those carcinogens…

What ingredient are you convinced makes everything better?

I am a lover of acid. A squeeze of lemon makes everything taste a little better.

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