Chef Michael White and restaurateur Chris Cannon (the team behind Alto and Convivio) have another hit on their hands with their upscale Italian spot, Marea, a tribute to the aquatic edibles of the Mediterranean. A variety of sliced raw fish and shellfish offerings are available as well as oysters from both coasts. Pasta preparations may include
tagliolini with Manila clams and calamari, fusilli with red wine braised octopus and bone marrow, or spaghetti with crab, sea urchin and basil.
From the restaurant's website:
"Chef Michael White and restaurateur Chris Cannon redefine the seascape of high-end Italian cuisine with the opening of their third restaurant, Marea. The regional foods of Italy are heavily influenced by ingredients drawn from the four bodies of water that surround the boot, and at Marea, White and Cannon present a fresh interpretation of Italian coastal cuisine."
"Eat sea urchin draped in lardo, then, against an elegant background of gilded conch shells and rosewood walls, and follow with fusilli and braised octopus, with a sauce made silky with bone marrow. Dover sole by the pound needs no more than a dainty lemon sauce."
- Sam Sifton,
The New York TimesJames Beard Foundation: Best New Restaurant (national), 2010; Michael White, Best Chef: New York City finalist, 2010-2012
Michelin Guide 2012: ** (excellent)
The New York Times: *** (excellent); Critics' Pick
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2012: 28 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
The Village Voice: Critics' Pick
Reservations suggested. Full bar. Serving lunch Sun-Fri, dinner nightly.
Chef Michael White and restaurateur Chris Cannon (the team behind Alto and Convivio) have another hit on their hands with their upscale Italian spot, Marea, a tribute to the aquatic edibles of the Mediterranean. A variety of sliced raw fish and shellfish offerings are available as well as oysters from both coasts. Pasta preparations may include
tagliolini with Manila clams and calamari, fusilli with red wine braised octopus and bone marrow, or spaghetti with crab, sea urchin and basil.
From the restaurant's website:
"Chef Michael White and restaurateur Chris Cannon redefine the seascape of high-end Italian cuisine with the opening of their third restaurant, Marea. The regional foods of Italy are heavily influenced by ingredients drawn from the four bodies of water that surround the boot, and at Marea, White and Cannon present a fresh interpretation of Italian coastal cuisine."
"Eat sea urchin draped in lardo, then, against an elegant background of gilded conch shells and rosewood walls, and follow with fusilli and braised octopus, with a sauce made silky with bone marrow. Dover sole by the pound needs no more than a dainty lemon sauce."
- Sam Sifton,
The New York TimesJames Beard Foundation: Best New Restaurant (national), 2010; Michael White, Best Chef: New York City finalist, 2010-2012
Michelin Guide 2012: ** (excellent)
The New York Times: *** (excellent); Critics' Pick
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2012: 28 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
The Village Voice: Critics' Pick
Reservations suggested. Full bar. Serving lunch Sun-Fri, dinner nightly.