Marea in NYC

Epicurean Exploits - Food and Recipes
1

I went to Marea with a friend last night … what a winner of a restaurant! Surrounded by foodie types (Tim and Nina Zagat sat at the table next to us, Jean Georges Vongerichten was sitting at the table behind us, and Robert Bohr from Cru was enjoying himself as a diner as well). I said to my friend that a screenwriter should be there to come up with a great novel for the evening with everyone’s lives there.

This is simply a winner of a restaurant. There is the option of a la carte, four, six and eight course menu options. We opted for the 4 course option.

First up…I ordered (for a $6 supplement) the nova scotia lobster over burrata. Decadent, incredibly flavourful, and with tremendous texture. The burrata was so creamy, flavourful (there’s that word again) and soothing under the tender lobster. I’m still thinking about it.

Next up: Michael White, the chef (who was ubiquitous around the dining room, making the rounds) is known for his great pastas, and the fusilli with bone marrow, baby octopus, and tomato was just stunning. My buddy and I each got the same dish, and we were glad we did. That’s another one I’m still thinking about! The bone marrow added just the right touch.

Next was a whole fish, which we shared. We decided on the pink sea bream. It was brought to the table, whole and uncooked, for us to inspect (I asked for its name). Soon, it returned, filleted and delicate. Perfectly cooked, delectable, and very mild. It was great with a roasted half lemon and a sauce on the side. We elected broccoli rabe and roasted beets with riccotta for side dishes.

By the time desserts came, we were a bit full but tasted each–and they were great–one a chocolate dessert and the other pineapple and coconut.

The cooking here has soul and a touch of informality that’s maybe a bit too informal for me. The wine staff is solid (we had a wine made by nuns…whose name I forget but my buddy ordered and I will get the name)… Plenty of esoteric Italian wines on the list–Roberto would love it.

This is one restaurant I’ll return to every chance I get.

2

nice review WvG
I am going to get there soon.

3

Wilfred,

Agree 100%

Been there several times for both lunch and dinner.

Food, service and atmosphere all great.

4

Wilfred,

Should I look for pix in NY Mag? [grin.gif]

5

LOL…EMP and Tabla are still the “regulars” (along with Craftsteak) but…Marea has now been added to the regular rotation! :slight_smile:

6

How is the wine list? Corkage? Sounds great!

7

Wine list is a rather lengthy list of largely Italian wines with many that are from hard to find or out of the ordinary producers. Again, the kind of list Roberto would applaud, I suspect.

I’m not sure about corkage but I can try and find out.

8

We had dinner at Marea last night.
All I can say is wow.
I did not remember what Wilford had ordered or at least I thought I did not remember as I ordered the the same lobster and pasta dish which were both amazing.Our main courses were the Scalops and Sirloin.The Scalops were delicious and the Sirloin was on of the best we ever had.
They do allow BYO - 50 dollar corkage fee and they only allow one bottle per table.The wine service was excellent.

9

Memory is failing me but I seem to remember $45 for corkage only brought two bittles so I am not sure if there is a limit. I liked the wine list and may give it a whirl next time.

Only challenge is a reservation during prime dinner time without some serious advance planning.

10

We were there last night and the corkage fee was $50.00 and they allow one bottle at this time.
Reservations can be hard to obtain but we were lucky and took advantage of a last minute cancellation.
I had asked to be placed on the wait list which worked out well for us.

11

Sounds delicious. The items Wilfred mentions are still on the menu. And I like menus like that, not too many choices, implying they pay a lot of attention to each dish.

Funny they don’t exhibit a wine list. The only wines I could find were by the glass, under the lunch menu.

12

My wife and I dined there last month while in NY and we we would rate it up there with the top tier of restaurants in The City. Overall fine experience, we allowed the sommelier to acompany what we ate with what he thought was the proper wine and he did a fine job. [cheers.gif]

13

Adore the Octopus and Bone Marrow pasta! The thing is, you need to start with the Uni & Lardo Crostini and then have another one for dessert!

I much prefer eating at the bar at Marea. Next time you’re in town Wilfred? flirtysmile

14

Yes, it is special. With prices to match.

I was being treated by someone who handed me the wine list and said, “Get whatever you like!” (What do you say to someone who says, in effect, “Empty my wallet as you please”?)

I ducked that by calling the sommelier. We had a white Burgundy my host picked (and which I do not now remember) and the 2000 Aldo Conterno Bussia Soprano, which was luscious.

15

Hmmmm. Any chance of an being introduced to this person [wink.gif] ?