Marea

  • Photo by Daniel Krieger
    Photo by Daniel Krieger
  • Photo by Daniel Krieger
    Private Dining Room and Kitchen downstairs. Photo by Daniel Krieger
  • Photo by Daniel Krieger
    Ananas. Photo by Daniel Krieger
  • Photo by Daniel Krieger
    Fusilli. Photo by Daniel Krieger
  • Photo by Daniel Krieger
    Chef Michael White's Spinosini. Photo by Daniel Krieger
  • Photo by Daniel Krieger
  • Photo by Daniel Krieger
  • Photo by Daniel Krieger
  • Photo by Daniel Krieger
  • Photo by Daniel Krieger

    Michael White is a formidable team when it comes to fine Italian dining. In a warm, modern space of generous proportions on the edge of Central Park South, his newest and most impressive project is this paean to seafood and fish. White’s deft hand is at its best when applied to crudo (raw) preparations like bigeye tuna with oyster cream and crispy artichokes, or to perfectly made pastas such as baby gnocchi with ruby-red shrimp, Controne bean puree, and rosemary. Specialties: Nova Scotia lobster with burrata, eggplant, and basil; fusilli with bone marrow and red-wine-braised octopus.

    From Around the Web...
    The iconic Rotunda at the five-star Pierre New York relaunches this July…
    Meatmaster Pat LaFrieda explains the magic of dry-aging beef…
    In Tokyo, some of the city’s best steaks are eaten on the fly.…
    David Burke’s take involves bourbon-infused beef, bourbon aioli, and maraschino-cherry ketchup…
    ©Getty Images
    The Japanese fruit is revered as a status symbol…
    Chef Daniel Eddy of Michelin-starred Rebelle tells us how to make his favorite late-night meal…
    The executive chef of Pearl & Ash tells how to make his childhood favorite…
    Lone Mountain Wagyu Club’s shipments will include both traditional and more unusual cuts…
    Thick-cut bacon coated in pancake batter…
    Shakshuka is packed with protein and easy to make…