We try to stick closely to the food in our New York restaurant coverage, but sometimes we come across restaurant designs that give us pause: The drop-dead pretty, the alarmingly futuristic, the smirk-inducing WTF. And after Slice editor Niki kept telling us about how much she appreciated the Twin Peaks-themed bathroom at Mission Chinese Food and the bigger-on-the-inside TARDIS stall at Brooklyn bar The Way Station, we realized there were more than a few restaurant bathrooms that have caught our eye.
'marea' on Serious Eats
Only after putting together my list did I realize that a full seven out of eight of the very best bites I had in New York this year were from East Asian restaurants. Not a single burger or pizza on the list!
While chef Michael White is best know for his rococo interpretations of Italian cuisine, he is at heart a corn-fed Midwestern kid with a love of corn-fed American beef. This is evident at three of his Manhattan restaurants: Marea, Ai Fiori, and Osteria Morini. At each he serves one of the crown jewels of the butchers meat locker—the dry aged strip loin. And just as the respective restaurants offer different glimpses of the thematic elements that inspire them, so to is the handling of the same cut, leading to three very different, yet equally compelling results.
Pastry Chef Bob Truitt runs six menus for Michael White's Altamarea Group, but his easy laugh and gentle smile don't give away his many responsibilities or lack of sleep.
Salty and briny with a metallic twang and more than a hint of iodine, sea urchin is (along with oysters) the most ocean-evocative food in the world, and as a seafood lover and lifelong coastal resident, I'm often in the mood to have the ocean evoked to me. Here are seven of my favorite ways to get sea urchin in New York. Some are simple, some are more complex, all are delicious.
With 15 chefs cooking 15 courses for Clio's 15th Anniversary dinner, if food is really the new rock (as some claim it to be) and chefs the new rockstars, this was like the Bonnaroo of meals. That would make me the roadie of the meal, lending a hand here and there, mostly just honored to work with such talent. Take a behind-the-scenes look at all the action and the food.
In the latest episode of The Dairy Show, host Michael Crupain visits the kitchen at Marea to see how executive pastry chef Heather Bertinetti makes vanilla panna cotta with local unhomogenized heavy cream from Battenkill Valley Creamery in Salem,...
[Photos: Nick Solares] At acclaimed NYC seafood restaurant Marea, chef Michael White crafts a crudo-and-pasta tasting menu, available at Marea's crudo bar. "The pasta station gets slammed every night," White told me when asked what inspired him to create a...
See how Marea chef Michael White creates fusilli with baby octopus and bone marrow, his homage to surf and turf, in this behind-the-scenes look at the dish.
The Italian seafood-centric restaurant Marea was rumored to be something like the Italian equivalent of Le Bernardin. As it turns out, the restaurant that partners chef Michael White and Chris Cannon is indeed ambitious Italian coastal cooking, but the mood is something far more convivial, casual, and approachable.