Hearth

Marco Canora’s four-course holiday menu at Hearth reads like a greatest hits list of Feast of the Seven Fishes favorites.  Clams Oreganata with 
Roasted Red Pepper, Lemon Zest, and Parsley?  Check. 
 Shrimp and Mussel Cacciucco, the classic fish stew from Tuscany?  Check.  A simple fried fish (in this case, flounder), with a spritz of lemon and aioli?  Check.  The all-important air-dried salt cod called baccala, reimagined here as a pungent topper for crusty crostini?  You better believe it.