Marco Canora at Terroir

Bio

Marco Canora is a cookbook author, Chef, restaurateur of Hearth, Terroir, Brodo, and Zadie's Oyster Room. He has been doing his part to promote delicious, simple and healthful food that he believes is everyone’s birthright. Since 1996, his cuisine has earned critical acclaim and his Italian-inflected cooking has been hailed as some of the finest this side of the Atlantic.

Accolades

  • Best New Restaurant (Hearth)
    James Beard Foundation
  • Nominee for Best Chef: New York City
    James Beard Foundation
  • Nominee for Outstanding Restaurant (Hearth)
    James Beard Foundation
  • 50 Best New Restaurants in the USA (Terroir Tribeca)
    Travel + Leisure magazine
  • Contestant
    Next Iron Chef
  • Author
    Salt to Taste
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Marco Canora reviews  at post.venue.name
"Spring frittata. Asparagus+spinach+spring onion+basil+tons of Parmesan. 👌"
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Chef Marco Canora reviews  at post.venue.name
"Ya think its gonna taste good? #spatchcock thyme+lemon zest+garlic under the skin. Lotsa lemon. #pansauce"
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Chef Marco Canora reviews  at post.venue.name
"Half a cup fresh parsley leaves + 2T fresh turmeric pulverized to a paste in a mortar and pestle. 1T ginger juice, 1T ghee 14 ounces @brodonyc hearth broth - buzz well with immersion blender, add hefty squeeze of lemon. #delicious #nutrientdense #feelsgoodgoingdown"
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From My Menu

Chef Michael Anthony reviews Beet gorgonzola risotto balls at Terroir
$$ | Wine Bar | Modern | American
TriBeCa
"These are irresistible, warm, gooey treats that are delicious anytime of the day or night. They're served at Paul Grieco and Marco Canora's tiny East Village wine bar alongside a handful of other small plates."
Chef Sisha Ortuzar reviews Braised rabbit w/ olives & polenta at Hearth
$$$ | Breakfast/Brunch | Italian | Modern | American
East Village
"The amount of flavor that Marco Canora is able to infuse into this dish is amazing. The combination of the olives, sofrito, and the tender rabbit meat over the rich, soft polenta makes for one of the best cold-weather comfort foods that I’ve ever had. Make sure you're really hungry or are with a guest, because this dish is for two."
Chef David Chang reviews Veal and Ricotta Meatballs at Terroir
$$ | Wine Bar | Modern | American
TriBeCa
"The menu at Terroir changes so frequently. Right now they are running a veal and pepper sandwich, but no matter what sandwich they have, you can count on it being good. It's just such a classic dish and they always get it exactly right. Marco Canora has made a great snack that goes perfectly with Paul Greico’s wines."
Chef Philip Speer reviews Housemade charcuterie at Hearth
$$$ | Breakfast/Brunch | Italian | Modern | American
East Village
"The foie gras terrine with rhubarb, pickled mustard seeds, green strawberries, and brioche has unbelievable texture. This can be ordered as a separate item or as a supplement to the charcuterie platter."
Chef Shaun Hergatt reviews Veal sweetbread piccata at Hearth
$$$ | Breakfast/Brunch | Italian | Modern | American
East Village
"I had a very nice meal including sweetbreads with potatoes and peas. Chef Marco looks after us like family."
Chef Philip Speer reviews Porcini trifolati at Hearth
$$$ | Breakfast/Brunch | Italian | Modern | American
East Village
"The porcini trifolati with ricotta sformato, ramps, gremolata, and Parmigiano is amazing."