When it comes to where to eat, no one knows better than chefs. And in New York City, chef Marco Canora ranks among the best. He won the James Beard Award for Best Chef: NYC in 2017, earned two stars from The New York Times, wrote an acclaimed cookbook, frequently appears on television, and started the bone broth craze with Brodo.
But what Canora is most known for is serving consistently delicious and nutritious seasonal Italian fare at his East Village standby Hearth — like at its upcoming Christmas Eve Feast of the Seven Fishes. When he’s not there, here’s where he likes to eat.
The Leopard at des Artistes
What to expect: A tony Southern Italian restaurant on the Upper West Side with stunning artwork
What Canora says: “Jordan Frosolone is a great chef and, yes, he happened to work here at Hearth for many years, too.”
EN Japanese Brasserie
What to expect: A modern Japanese destination known for its house-made tofu
What Canora says: “I go for its laid-back, unpretentious vibes and super clean and simple approach to Japanese food. I always leave there feeling energized by the meal.”
What to expect: Celebrity chef Tom Colicchio’s fine-dining temple in Flatiron
What Canora says: “It’s hard to find a chef — Tom Colicchio — who is highly committed to procuring the best available ingredients while at the same time confident enough to let them speak for themselves.”
What to expect: A lively, Michelin-starred tapas stop in Gramercy
What Canora says: “Casa Mono has been delivering supremely delicious tapas for close to two decades — quite the accomplishment in a town obsessed by the ‘new and noteworthy.'”
What to expect: An upscale tasting menu known for its respected and experienced chef
What Canora says: “When it’s time for a special occasion, blowout meal, I head to Benno restaurant for a gracious, value-driven, and delicious experience.”
What to expect: An everyday stop with multiple locations for seasonal American fare
What Canora says: “Westville is for those occasions when you want some fast, affordable, and super simple veggies.”