The culinary genius behind this restaurant, Chef Michael White, boasts two Michelin stars from this Italian seafood-centric restaurant. He's been called the master of "haute-Italian" from his success arising from Marea and his two other restaurants, Ai Fiori and Osteria Morini.
There's really nothing but wonderful things to say about Marea. The superb waitstaff (including an in-house sommelier), the sophisticated ambience created from glowing Egyptian alabaster walls and Imported Italian wood, and of course, the extraordinary food, has made Marea my favorite New York dining experience, thus far.
Enough talk... I'll let your eyes feast on some pictures.
The lardo added a wonderfully rich flavor to the fresh sea urchin. Such a genius combination!
The hand-made pasta was cooked perfectly and the sauce paired nicely, however, it fell short on the briny sea urchin flavor that I had hoped for (especially after the Ricci).
I promise, you've never had anything like this before. Imagine, ropes of fusilli in a sauce made of octopus braised in red wine, thickened by bone marrow. This dish was eyes-welling-up-with-joy good.
The branzino was cooked well, however, it was a bit too simple for my liking. Perhaps my expectations were high, especially after the phenomenal crudos and pastas.
Next time, I think I'll skip the secondi all-together in exchange for an extra bowl of the fusilli :)
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