Michael White’s Marea is aiming for the ultra high-end. The glittery room on Central Park South has a glowing honey-Onyx bar, buttery leather chairs and titans of industry in the dining room. Meanwhile, the menu spares no expense in recreating an exalted vision of coastal Italian seafood, flying in dover sole from Europe, langoustines from New Zealand and sea urchin from Santa Barbara. (The sea urchin is used in an especially rich antipasti of uni on warm toast, with lardo melted on top.) As at his other two New York City restaurants—the French-leaning Ai Fiori and the casual Emelia-Romagna-inspired Osteria Morini—the pastas are a highlight, including the unbelievably intense fusilli with octopus and bone marrow.
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From Food & Wine , JUL 2009
What made Chris and his partner, chef Michael White, decide to open a restaurant at this particularly challenging time? “A recession is the best time to launch a new restaurant,”...MORE
From Food & Wine , SEP 2009
Exquisite ingredients are why Michael White’s pasta dish is so perfect: house-made rigatoni tossed with tiny fresh chickpeas...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 , JAN 2009
Michael White has two smash NYC restaurants...MORE
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