Chef Michael White redefines the seascape of high-end Italian cuisine with the opening of his third New York City 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, Chef White presents a fresh interpretation of Italian coastal cuisine. The menu reads like a study of the sea: Santa Barbara Sea Urchin with Lardo and lobster with Burrata and Eggplant Funghetto share the stage with Seaweed-Marinated East Coast Halibut and Sea Scallops with Endive and Bagna Cauda.
The fish, sourced from both the Mediterranean and waters worldwide, stays true to the Mediterranean flavor profile adding to the authenticity of the restaurant. The elements that Chef Michael White is known for superb cuisine, seamless service, award-winning wine programs and, above all else, style commingle at Marea as the tide rolls in on Central Park South.