Serious Eats - seriouseats.com

Great story and pix.

Now I want the same on their burnt ends. They will be the death of me, according to my cardiologist.

@ Bucket Love Not at all, the mustard is quite diluted and the ribs are only dipped in it for a moment. The moisture protects the ribs until the fat inside renders insuring that they remain moist.

So I had dinner on Saturday at Marea with my boyfriend. We were seated promptly and at a good table by the window. We decided to go with the prix fixe but started with the sea urchin/lardo crostini, which was divine - the sea urchin was very sweet and fresh. I got the cauliflower soup, which was good, but not spectacular. I forgot what the bf got for an antipasto - a shrimp crudo maybe. Then I got the pasta with speck and smoked cod, which was outrageously good. The bf got a pasta with cuttlefish which was equally delicious. Definitely in the ranks of the best pasta I have ever eaten. Our fish entrees were good and well cooked, but not earth shattering flavor bombs like the pasta was. I got the halibut with clams (which were very tender and sweet) - the flavors were very clean and unmuddled. At this point we were stuffed - it was more than enough food. The portions seemed big and the couple at the table next to us kept commenting on how big the portions were. Then the manager came by and asked us how everything was and I told him that I read this review on Serious Eats and he immediately brightened and exclaimed that he loved that review, that it was very good and then he sent over a free affogato even though we already had desserts coming. Thanks! For dessert I had a coconut dessert - coconut mousse on top of a cake with gelato. Gelato was great, the cake was dry and not too special and the mousse got better as I ate it - I think it was too cold when it was served. The affogato was very good as were the chocolates that were sent over. The espressos were also good and came in very cute serving vessels. In terms of the service, it was friendly but not intrusive and the length between the courses was just right for a leisurely dinner. We got there at 8 and left at around 10:30. The bf and I agreed that we would definitely go back and that if you just ordered an appetizer and pasta, with a glass of wine, you could have an excellent and affordable meal. One word on the crowd: old school Park Avenue. A lot of silver hair in there - we were definitely among the younger people there - but we didn't feel uncomfortable - it wasn't like the vibe at the old Le Cirque. It was definitely a great meal and without too much fuss given the location.

Lunch was wonderful. So great that I have to go back for dinner this week! The fish was so light and clean and delicious. And White's pasta was perfecto too!

my husband and i are big fans of convivio- but we were disappointed with marea. the portions are small- the simple grilled fish is a little too simple. the crudo is lovely and the pastas are great. but for this place to succeed it all has to soar- it is quite expensive and i imagine the realestate is a fortune.

Hi Nick,

Excellent review as always! I am wondering how you would compare Marea to Le Bernardin? Which one do you prefer (based on your own personal preference and judgement?)

@Burger Bob The butter is drizzled on it during the cooking, not after. You do not taste it. Secondly the Black Label is designed for griddle cooking, the superior method for burger preparation.

I will only eat the filet o fish, the burgers are nasty.

Does anyone know what the original French item is called?

just had one of these bad boys this past sunday night and it was UNREAL. best burger i've had in recent memory. worth the $26 price tag. it was still all i could think about while tasting the benjamin burger and other great burgers at today's burger challenge.

"The ribeye used in the Black Label is the same cut that is on the menu at Minetta Tavern for $90 (and is worth every penny)."

Is just the $90 ribeye worth every penny?

Good points about beef blend and the bread -- agreed.

@BPstyler Please show me where I said anything about the price being justified. I happen to think it is but I don't see how you could have garnered that from the piece. And the photos do not tell the whole story, not even close. Take for example the beef blend - can you really deduce that the patty has dry aged beef by looking at it? How about the bread - does the picture reveal that the brioche has extra butter and salt to over come the inherent sweetness of the bread? I got paid to write the story alright - by Serious Eats. As for your spurious and frankly tasteless comments about "blowing" - I will leave them alone except to note that you obviously have an oral fixation.