Press
The Michelangelo Hotel is featured in Resorts & Great Hotels, and has been awarded an AAA Four-Diamond Rating and Michelin 4-Star Rating. Named "One of the 500 Best Places to Stay" and Winner of "World's Best Values Award" by Travel + Leisure.
Insieme is a 1 star Michelin-rated restaurant, one of the "top 50 restaurants in NYC" and "Top 10 Gayot rated Italian Restaurants
Gourmet Magazine "My guest, happy with his pear and pecorino salad and even happier with the little pillows of pasta filled with braised short ribs, was equally amazed. The service is soothing, the wine list always fascinating, and although there may be a better deal for a business lunch in midtown Manhattan, I haven’t found it."
New York Times The 10 Best New Restaurants ''Bolstered by the success of Hearth, Marco Canora took his assured Italian cooking uptown and upscale at this restaurant, which is notable as well for the terrific wine list of the co-owner Paul Grieco."
New York Magazine Best New Restaurants of the Year ''Marco Canora’s newest venture offers the latest in haute Italian dining, but with a fashionable Greenmarket twist." Also: Where to Eat 2008 We’re All Locavores Now. "...if you wish to taste the purest kind of Slow Food cooking, done in high Italian style, you’ll find it these days at (Marco's) new midtown restaurant, Insieme."
Time Out New York The Dish:Carbonara "At upscale Insieme, chef Marco Canora serves an aquatic carbonara that mimics the pork-studded original—grated bottarga and smoked tuna loin masquerade as bacon."
ABC News Chef Marco Canora's Lasagne Verde "Star Chef of New York's Insieme Restaurant Cooks at the Legendary James Beard House." Link to video here.
CBS News A Sweet And Savory Italian Dinner "Chef Marco Canora of Manhattan restaurants Hearth and Insieme has taken the Chef on a Shoestring challenge - creating a three-course meal for four people that costs less than $40." Link to video here.
New York Observer Irrational Exorbitance: Restaurants Ratchet It Up "...some terrific new restaurants opened in New York in 2007...The Theater District got a boost with Insieme, an Italian restaurant from the team that created Hearth. Marco Canora’s fine menu is divided into two parts, classic dishes on one side and his modern interpretation of Italian cuisine on the other. Paul Grieco’s comprehensive Italian wine list is splendid, and filled with witty descriptions (the Savagnin Arbois is to traditional Gewürztraminer 'as Christina Aguilera is to Britney Spears … it is just dirty and funky and super sexy!')."
New York Times Out in Front but Often Overlooked ''You have to be able to pat people on the back and kick them in the rear at the same time,'' said Mr. Grieco." Mr. Grieco, that's Paul to us, gets some love. But we already knew of his mineral driven greatness, didn't we?
New York Magazine Grub Street (Video Link) Two Chefs (and One Good Eater) Take a Trip to the Bronx ''If there's something you can think of better than going up to Arthur Avenue in the Bronx in a big white Buick, for the express purpose of eating sandwiches with your two favorite Italian chefs, then we would like to know what it is.'' Great video with Marco, along with Michael White and Grub Street editor Josh Ozersky.
Ruth Reichl at Epicurious "The best lasagne in New York is now being served on Broadway...Although the place is only a week old, those of us who work nearby are already celebrating."
Village Voice New Hearth flames up at theater-district locale "We both saw God when the lesso misto con condimenti tipico arrived." Right on.
Tables For Two, New Yorker "The restaurant’s unprepossessing room and unprepossessing locale promise mere proficiency but deliver profligate flavor and spirited service." We think this means they liked it.
Food Arts Mystery Basket Writer Jim Poris challenged three chefs to come up with a recipe using an ingredient list created by Food Arts, focussing on goose. Marco aced it. "I had never eaten a goose until now. Duck, duck, goose—my pantry is forever changed."
IN Magazine Nuovo e Vecchio "With an artist’s attention to design and detail, chef/partner Marco Canora of Insieme presents chicken finocchietti, a study in the tastes, textures and shapes that, in his hands, are miraculously produced with organic poultry.”
Cravings Lesso Misto "While I tend to think of myself as a traditional type of girl, my friends and I ordered a good mix of dishes from both sides of the menu. And what we found was that Marco’s ability to fuse traditional with original is remarkable."
Figaro Japan We just couldn't get Kanji characters to render properly here, but this is neat. We are assured by the Insieme Language Department that the text reads, "Check out that Lamb Carpaccio!"
Travel and Leisure Trip Tips: New York "Opened by Craft veteran Marco Canora, Insieme has a mix of modern and traditional cuisine." Modern? Contemporary, damnit.
New York Times Some Things to Change, and Some to Leave the Same “Insieme warrants respect, and repeat visits..."
Gael Greene interviewed by The Miami Herald "Can she still have a food experience that wows her? 'I recently got the feeling back at this little Italian restaurant in New York, Insieme...everything we ordered was fabulous."
Town and Country Midtown Mixes It Up "A new crop of restaurants is fresh, inviting and anything but stuffy."
Food Talk on WOR Mike Colameco radio interview with Marco and Paul. Click here for the archived podcast. And a solo interview with pastry chef Amadou Ly here.
Thrillist.com "New from the Hearth guys, Insieme pits two distinct Italian menus against each other: classic (i.e., if they didn't make it in 1850, it's not on there) and innovative (i.e., people who made it in 1850 were locked up in asylums)."
Gourmet Magazine Restaurant Roundup "...don't miss the lasagne."
New York Observer Insieme Is Very, Very Together "Being Canadian, Mr. Grieco has named a drink for the former prime minister, Pierre Elliott Trudeau: It’s made with Canadian whiskey, Punt e Mes and bitters"
Bloomberg.com Insieme Menu Makes Dante Seem Like Light Reading "Date place? Yes, but Grieco sometimes takes a seat at your table while he explains the wines. You might find your date a little too entranced." L'esperienza di questa dolce vita, dude.
New York Magazine A Three-Way Standoff Between Olives, Duck, and Smoky Cheese, Tonight at Insieme "I love this as a take on a really rustic dish, but reworked,” Canora says. “The acidity of red wine goes with the richness of the duck, and both are complemented by the brininess of the olives.”
New York Times THE POUR; To the Envelope Pushers, Cheers! "They go by many names.Most familiarly and perhaps most unkindly, they're called wine geeks...I prefer the term saviors. Some are in the business, sommeliers like Paul Grieco of Hearth and Insieme in New York, who worships at the altar of riesling and plies a willing clientele with such oddball grapes as savagnin, rkatsiteli, romorantin and others even harder to pronounce."
Newsday Italian With a Dual Identity "Canora, who received well-deserved acclaim for his East Village restaurant Hearth, has here created a menu that is highly personal and very cohesive. The "contemporary" dishes we sampled were every bit as bold and flavorful as the traditional ones, which were, in turn, prepared and plated with a modern spirit."
New York Post Half Baked to Blissful "A taste of almost anything blows away doubts."
New York Sun Two in One Restaurants "One good reason to dine alone at Insieme: The wine book is a gripping, uproarious summer read."
New York Times Critic’s Notebook: Fat, Glorious Fat, Moves to the Center of the Plate "If a fillet of fish isn’t showered with pork, then it’s wrapped in it, like...the sea bass “saltimbocca” at Insieme, which wears a cloak of prosciutto."
Citysearch Best New York Wine List Editor's Choice. "The rich, elegant midtown aunt to East Village restaurant Hearth."
New York Times Diner's Journal - Many Like It Pink "At Insieme, respect for rosé isn’t something measured in numbers."
John Mariani's Virtual Gourmet and Gayot.com "Insieme is very much a place unlike its competitors..."
New York Times "The name is Italian for together. It certainly applies to the menu of this understatedly elegant restaurant, with beige leather banquettes, which opened on Monday in the Michelangelo Hotel in Midtown."
New York Magazine "...decidedly, elegantly, modern." And also a profile of Marco with the great title "Marco Canora Does His Thing at Insieme, Aw Yeah"
Bloomberg.com "The gap between the past and the present is closer than we think...Canora unites both halves with his simple, powerful flavors.”"
New York Sun "The 75-seat brainchild of chef Marco Canora and sommelier Paul Grieco of Hearth is named for the Italian word "together."
Bloomberg.com Gizzards, Lobster Roll Marked N.Y.'s Best New Tables: Food Buzz (year-end roundup) "Insieme gave us outstanding boiled meats."
iVillage Secret Sauce Marco Canora: Tuscan Fried Chicken with Sage "What makes this recipe unique is that rather than being a thick, crunchy style, it has a much softer, silky texture because it is fried in olive oil. This is a classic in Marco’s family, and a healthier, faster way to make fried chicken."
Cheers Fortified For The Future "Grieco adores Madiera, too. 'Madiera is another category that is dear to me, especially with cheese.You can get Madiera wines that go all the way back to the 1800's from the Rare Wine Company. I really fel that we can do more justice to America's first loved beverage."
Where Guestbook Dining Pleasures Insieme in included in a story on the restaurants that define New York's dining scene.Pam Govinda drops in for dinner. She says our lesso misto transported her to 'a time and place where food is honest and rustic.' ”
Metromix Feast on This "For Insieme’s Marco Canora, Christmastime means gathering his clan and assembling this homemade lasagne “that gets a lot of hands involved....The payoff comes in stuffing yourself with this 'perfect cold-weather food: rich, warm and filling,' the chef says, adding, 'the lasagna makes totally good leftovers, too.' "Crea Traveller The good news is that this one is 3 pages with pictures. The bad news is that it's all in Japanese.
Time Out "This 75-seat restaurant at the Michelangelo Hotel turns out dishes from dual menus—one “classic,” one “modern”—including an offal-loaded fritto misto."
Daily Candy.com "The new restaurant from Hearth team Marco Canora and Paul Grieco takes Italian food to heights rarely seen. "
Eater "...it's instantly one of the best dining options in the neighborhood, which should help it get by until Bruni comes through with a couple of stars."
Ed Levine Eats "...Marco Canora has come full circle... to Insieme, where he has brought together the breadth of his cooking experiences to create a menu full of extraordinarily tasty things you just want to eat."
Off The Broiler "...An exceptional meal." (Detailed review with lots of great photos.)
Bene Magazine "Insieme offers two menus- one featuring traditional dishes and Canora's family recipes, and the other adding a new spin to Italian cuisine."
New York Post "Marco Canora and Paul Grieco - of Hearth in the East Village - merge their respective chef and sommelier talents. Italian classics and Canora family recipes join contemporary takes including risotto and sea urchin."
CitiTour.com "Chef/partner Marco Canora and sommelier/partner Paul Grieco, owners of Hearth in the East Village, bring their casually elegant style to midtown with the opening of Insieme."
