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The first restaurant I went to upon reaching New York City from St. Vincent and the Grenadines was Marea by Michael White.

I really wasn’t familiar with Michael White but a lot of food critics have been writing about him so I decided to include it in my list of restaurants.

It was easy to get to since I know the area of Time Warner like the back of my hand but I woke up late due to flight exhaustion so I jumped in the cab. It took me 5-7 minutes from mid-town Grand Central.

It was situated on street level of an apartment building. Very discreet with not much a sign.

I got there pretty early so I was one of the first customers there. I bet they didn’t expect a tiny Asian girl dining alone. HAHAHA.

The interiors were classy with warm colors. I have to say the lighting was pretty bad for my camera, or maybe I still don’t know how to use my camera.

All those reds threw off my white balance. I didn’t know how to fix it cause I only brought my prime lens.

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I tried to fix the color imbalances with my camera. One of them is the plate photo I took.

Marea Plate

Tada! Color imbalance is fixed! HAHAHA! Plate and table was nice and pristine!

They gave me bread to start but I didn’t touch it cause I didn’t want to ruin my appetite.

Focaccia Marea

I started with Dentiche which is a carpaccio composed of pacific snapper, orange, pistachio and carrot vinaigrette.

Dentiche

I paired this with a Fiano di Avellino. I didn’t take any tasting notes for the wine so I assume it was just okay, nothing stellar. It paired well with the Dentiche however, and brought out it’s citrusy notes in the wine.

I followed up this course with PANSOTTI whole milk ricotta ravioli, basil pesto, ricotta salata. The only reason I ordered this was because I had been travelling back and forth for days (Southeast Asia, Puerto Rico, Carribean and back to JFK) and I wanted comfort food which is pasta.

Otherwise I would have chosen FUSILLI- durum wheat pasta, red wine braised octopus, bone marrow or
CANNOLICCHI – steamed razor clams, heirloom tomato, fennel, saron, basil or SEPPIA – cuttlefish tagliatelle, sorito crudo, bottarga di muggine.

In any case, it fulfilled my “comfort food” craving. The ricotta salata was so velvety and rich. Mmmm!

Pansotti

For my main, I got Ippoglosso which was alaskan halibut alla piastra, corn, soppresetta, manila clams, romesco and arugula. It was okay from what I remember. I looked back at the current menu and would have enjoyed the current Ippoglosso more because now it has broccoli rabe, cippolini and roasted trumpet mushrooms.

Ippoglosso

ippoglosso 2

The best part for me was dessert even though I rarely eat dessert. I cannot resist homemade donuts and bomboloni is kind of like a donut. I can’t stand the commercial donuts (Krispy Kreme and Dunkin Donuts) but I really appreciate the ones made by real pastry chefs.

BOMBOLONI
fried doughnut holes, lemon cream
prickly pear sorbet, cassis

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I loved the combination of hot (bombolini) and cold (prickly pear sorbet) and sweet (donut) and sour (lemon cream). PLus, the bombolini was not sweet at all and fresh. YUMMMM!!!

bombolini

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Can’t wait to try Osteria Morini after this.

Marea
Marea: Cucina del Mare. 240 Central Park South New York 10019. T 212.582.5100

By the way, Happy New Year from the Central Business District of Southeast Asia!!!!

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