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For his Bodega Week dish, Hearth's Marco Canora made a "tuna sandwich" with big eye tuna crudo, tuna belly rillette, fried potatoes, brown bread, and celery. It's based on his go-to dish at the bodega around the corner from the restaurant. Check out this video of Marco at the bodega, and in the kitchen:
Tonight is the last night that this special dish will be on the menu.
· All Coverage of Hearth [~ENY~]
· All Coverage of Bodega Week [~ENY~]
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