Chef Michael White has introduced a four-course prix fixe with more than 50 items—grilled homemade duck sausage with braised lentils, and Sardinian saffron gnocchetti with crab and sea urchin, to name two—in the revamped modern dining room of what was once the pricier L’Impero.
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From Food & Wine , MAY 2009
When chef Michael White opened Convivio, he worked extra-hard on the pasta. “Don’t believe people who say pasta is simple,”...MORE
From Food & Wine , OCT 2008
Michael White’s tortelli d’Amatrice, stuffed with tomato and guanciale (cured pork jowl), is sheer genius...MORE
From Food & Wine , JUL 2010
Michael White rules an Italian-restaurant empire in Manhattan, ranging from refined to rustic. F&W streamlines his best dishes...MORE
From Food & Wine , OCT 2010
It's a good meeting point of almost stereotypically robust Italian food and modern...MORE
From the From the May 2008 Food & Wine Go List
This whitewashed restaurant has attracted a fashionable crowd ever since it opened about a decade ago. The menu adds subtle but smart twists to Mexican seafood dishes—for instance, topping raw-tuna tostadas with chipotle mayonnaise and serving snapper with a red salsa on one side and a green one on the other.
We loved: Mussels in spicy chipotle broth.
Insider tip: Contramar is only open for lunch; it’s best to arrive between 1:30 and 2 p.m., just as it opens, or at 5 p.m., when the crowds have thinned.
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