Chef Marco Canora, known for his impactful restaurants Hearth and Brodo, discusses the evolution of the East Village dining scene over the past 20 years. He reflects on his journey toward nutrition, emphasizing high-quality ingredients that led to the creation of his bone broth company, celebrating its tenth anniversary. The conversation touches on humorous kitchen mishaps and the curious merits of McDonald's Chicken Big Mac, weaving together culinary nostalgia with modern food trends and the future of dining.
Marco Canora reflects on the evolution of the East Village dining scene over the past two decades, highlighting significant changes and personal milestones.
He emphasizes the impact of his journey towards health and nutrition, leading to the creation of his bone broth company, Brodo.
The importance of ingredient quality and sustainability in modern cooking is discussed, showcasing Hearth's commitment to transparency and ethical sourcing.
Deep dives
Celebrating a Culinary Journey
The episode highlights the 10-year anniversary of Hearth, a restaurant in New York City, led by Chef Marco Canora. The discussion delves into Marco's evolution as a chef and the many memories shared over the years, including the unique experiences both in the kitchen and in the vibrant East Village dining scene. Marco reflects on his earlier career, including the influences of working under Chef Tom Colicchio at Craft, and how that shaped his approach to running Hearth. The conversation emphasizes the importance of human connection in the hospitality industry and how time has transformed Marco's perspective on his work and the joys of restaurant life.
The Shift to Health and Wellness
Marco Canora shares his personal transformation towards a healthier lifestyle, which began in his early 40s. This shift was fueled by both the realities of aging and the experience of becoming a parent, leading him to prioritize his well-being. The discussion highlights the founding of Brodo, a broth-focused business that emerged from Marco’s desire for better health options after years of indulgent cooking and dining. He emphasizes that the process of creating nutritious and hydrating bone broth has not only improved his own health but has resonated with customers seeking similar benefits.
Culinary Evolution and Ingredient Quality
The conversation takes a deep dive into the importance of ingredient quality and sustainability in modern cooking, particularly at Hearth. Marco explains how he has shifted from a previous philosophy of minimalism in menu descriptions to a focus on transparency about ingredient sourcing. This reflects a growing trend in the culinary world where diners demand more information about the origins of their food. He highlights innovations at Hearth, such as milling their own grains and using local, grass-fed products, which have become central to the restaurant's identity and success.
The Impact of Competition in New York City
Chef Canora and Dave Chang discuss the daunting landscape of opening a restaurant in New York City, where competition is fierce and options are abundant. Marco shares his observations on how the East Village changed during his tenure, illustrating the neighborhood's evolution as a dining destination. They also discuss the difficulties of finding good locations as prices soared, questioning whether it would still be feasible to open a restaurant in today's market. This leads to a broader conversation about how new chefs navigate these challenges and the allure of exploring second-tier cities for potential culinary opportunities.
Nurturing Culinary Traditions
The episode concludes with reflections on the essence of what makes a restaurant thrive amidst changing culinary landscapes. Marco stresses the importance of maintaining a consistent philosophy while adapting to new trends. He believes that culinary traditions rooted in quality and genuine connections with customers are fundamental for lasting success. As he and Dave share anecdotes from their past, it becomes clear that the camaraderie and passion within the kitchen drive the industry's growth and creativity.
Dave and Marco reflect on their time together in the East Village and how the area has changed in the 20 years since they opened restaurants there (3:58). Dave, Chris, and Marco also talk about Marco’s restaurant, Hearth, celebrating its 21st anniversary, as well as his personal journey toward nutrition and good health, which culminated in the creation of his bone broth company: Brodo. Brodo celebrates its 10th anniversary this year (14:20). They then finish with a session of futuristic Buy or Sell (45:32).
Hosts: Dave Chang and Chris Ying
Guest: Marco Canora
Video Producer: Victoria Valencia
Majordomo Media Production: Noelle Cornelio, Kelsey Rearden, and David Meyer
