Michael White, a name that needs no introduction. The award winning, well acclaimed chef and his Altamarea group is an absolute power house in Italy cuisine in town. Between New York and New Jersey, the empire has no fewer than 8 restaurants, from causal pizza place to steak house, to upscale fine dining; Chef White seems to do it all. However, it is super tough to maintain standard and quality when one’s tentacles are stretching into so many places. It was sad when his well appraised Alto shuttered. Convivio also abruptly closed about the same time. Costata in SoHo closed earlier this year due to supposedly “relocation”. With all the closing, there’s new blood starting to boil too though. Rumor has it; a new member to the family is slated to open in late August on Park Ave.
While I wasn’t impressed by Costata or Ai Fiori, I absolutely adore Marea, the mid-town seafood place. I love their appetizers. Their crudos are excellent, pastas are exceptional. But I always stay away from the entrees. And who needs entrée when you have the most amazing, specular bowl of happiness name FUSILLI. Al dente pasta soaked in the bone marrow red wine sauce with the tender, mouthwatering braised octopus. I would lick the plate every time if I wasn’t sitting among the well-dressed upperclassmen. Michael White is truly a magician in craving these hearty earthy goodies. Marea opened in 2009, later in the same year, came Osteria Morini.
Category: <span>French/ Italian</span>
Yup, I said it. Marta is my new favorite pizza place. Danny Meyer and chef Nick Anderer has delivered a slice straight to my heart. Oh why? You say. New York has endless choices of pizza. Yes, I have not sample them all. But I’m just saying, the thin crust pie at Marta has won my heart over, thus far.
Roman style, the pies coming out from the black tiled chimneys is light, thin, and crispy. Yes, new yorker pride over our thin-crust pizza. But this is thinner than the thin we know of. And crispy, almost cracker/ chip like. And it is not floppy!!! It holds its own. And stays crisp, unbend-ed. Whatever the toppings might be, won’t be dropping everywhere when you lift it one handed at the edge. And that tip of the triangle held its head too!!
It appears that Chef Nick Anderer and his crew has mastered this thin, cracker-like crusted, roman pizzas. But it is hard to imagine Marta as a pizza place. We are in the open lobby of the recently renovated framed Martha Washington Hotel, which once was the first women only hotel in the whole USA. A pioneer of its time, now a trend setter. Like any Danny Meyer’s establishment, it is high end. The room is light and bright. High ceiling, marble bar, floor to ceiling window that can be open into sidewalk, the décor is a bit cold but elegant. Don’t have a table yet? Grab a drink at the bar. And plenty of people just eat there. Or even better, grab a seat at the marble “breakfast” bar, where you can oversee the whole kitchen including the 2 wood fired pizza ovens, where the pizza god is smiling.
Marta not only serve pizza. It is a full restaurant and appetizers as just as good. The green risotto croquettes is a little heavy, but very tasty. The golden crust croquettes is every bit of crunchy. At the night we were there, Marta didn’t have the revved rabbit meatball, but the chicken meatballs is very good as chicken goes. Moist, juicy and the soft ricotta is incredible. We didn’t order any entree, but we had a red pie and a white pie. The sauce in the stracciatella pie is superb. Flavorful tomatoes and fresh basil, it is simple, but yet so balance. Just the right amount of sauce so the crust stays crunchy, and not dripping all over. Fantastic!!! the carbonara is more filling and nothing less of excellent. It didn’t have an egg on it like all the picture we have seen on instagram. When asked, we were told that the egg has been beaten and mixed into the pie. Want that yolk flowing egg on top? That would have to be requested.Well, could have let us know. And since we are on the topic, we found the service though friendly, but a bit slow. It is a big crowded room, but doesn’t seems to have enough staff. We often have chase down (with our eyes) to get our orders in or water refilled. And by the way, although Danny Meyer said he has implemented the no topping policy at all of his establishment, we later confirmed that is only at Modern. Gratitude is still very much appreciated at all restaurants under the Union Square Hospitality group except Modern.
Green Risotto Croquettes, Mozzarella, Mixed Herbs
Chicken Meatballs, Black Olives, Ricotta, Pizza Bread
Marta | 29 East 29th St | Jan, 2016
Shortly after Torrisi Italian Speciality closed its door at the beginning of this year, Santina, the latest project from the Major Food Group, open underneath the HighLine Park.
Right next to the new Whitney museum, it is tucked under the entrance of High-line park, Santina is hard to miss. Bright orange and blue sun umbrella, it is like a source of warm sunshine under the cold metal bridge.
Light, bright, Colorful, vibrant, I opened the door, and thought I walked into somewhere tropical.
colorful chandeliers hanging off wood ceiling, each different color, equally lavish and beautiful. Greyish-blue booth with little wood chair and white marble tables, made me feel I’m on vacation at a resort somewhere. Hawaii? Miami? Puerto Rico? Amalfi coast!!! Even every piece dining ware we had has a different pattern. And the ambience continue to the bathroom as well (See Pic). Yes, I take picture in the bathroom too, I’m weird that way. But look, it is also decorated as if it’s in a beach house. I really appreciate the attention that was pay to every detail.
Cocktails are as colorful and beautiful as the chandeliers. Every slip just scream “SUMMER”. And who doesn’t like a drink that comes in a pineapple jar?
We started with Cecina (chickpea pancake) with Lamb Tartare. Cecina is crispy on one side and fluffy on the other. The warmth of pancake pair up with fresh, chill lamb tartare, I can’t have enough of this. AND, the house special spicy sauce that came in a cute little jar, it is awesomeness that packs a kick. It reminds me of the Chinese XO sauce, but only better.
FRITTO MISTO means “mixed fry”. Basically calamari. Squid, fish, olives, all deep fried. Crisp and fresh, and not oily at all. Like the way they did in Venice, it is served with a squeeze of lemon juice. I especially like the brazil leaves. Crunch! crunch!
SHRIMP ZINGARA is like a risotto and Chinese shrimp fried rice got together and had a baby. It got rid of risotto’s heavy creaminess, and fried rice’s oiliness. With tomatoes and peppers, it is a new, fresh creation. I think i’m going to try make this at home.
SPAGHETTI BLUE CRAB has plenty of crab meat. The craw on top was only decorative. The spaghetti, however, was a little overcook, a little mushed.
We saw the folks next to us ordered the whole grilled porgy, and it looks delicious. If only I had more room…
We were very surprise when the bill arrived. It’s half the price than what we’d have spent at ZZ’s, Carbone or Dirty French.
An affordable restaurant from the Major Food Group that is not named Parm!!! WHAT>!>!?! Next time, I think I’ll skip the rice and pasta section. (April, 2015)
It’s February, that means restaurant week is near. Looking at that long list of restaurants, it could be confusing. Some only offer lunch, some only offer dinner on certain days. So I thought I would take the chance and share some of the past restaurant week meals I had.
For the past 2 restaurant weeks (RW Winter & Summer), we went to Lafayette twice. Mostly because of its convenient location. And it is a rather beautiful french restaurant. For the very affordable RW price, and the menu items they offer, Lafayette is quite a steal. I took a glance at the menu, seems like Lafayette are offerings some of the same item this time around. see Lafayette RW 2015 menu here
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Frisée Salad, Bacon Maison, Poached Organic Egg
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Salmon Tartare, Sauce Aigrelette, Crispy Potato
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Roasted Butternut Squash Soup, Coriander Crème Fraîche
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Crispy Duck Confit, Lentils du Puy, Red Wine
Duck was very well cooked. really crispy skin and still moist inside. The lentils were a little salty for me. I would hope for a little more carrot to balance the saltiness.
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Steamed Red Snapper, Barigoule Provençal
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Field Mushroom Risotto
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Milk Chocolate Pot de Crème, Chai Tea, Espresso
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Almond Frangipane Tart, Winter Citrus, Mandarin Granité
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That concludes our first RW visit to Lafayette. It wasn’t out-of-this-world delicious, it was decent and great value. We knew coming in during RW, we were not looking for anything remarkable. We chose Lafayette because of its menu choices. There were decent options, a meat, a fish and a pasta. Portions were good enough that we would not leave half hungry. For those who are on a tight schedule during busy lunch hours, I would suggest to let your server know right the way, because there were a little bit of time gap in between dishes. Comfortable seating, warm service, and lots of sunlight coming through, it is a beautiful place that we can spend an afternoon at.
Base on that thought, we went to Lafayette again during the summer RW. The hors d’oeuvres were the same as winter RW. Entree choices were hanger streak, a fish, and a pasta. The streak while very well cook, it was a little blend without the sauce. And the veggies were a little boring. From the look of it, it could be mistaken as a Chinese dish. The roasted dourade was just a beautiful dish to look at. It is very colorful and it speaks summer. Skin was crispy as we expect, fish was done just right, broth was delicious. Lafayette also have outdoor sitting during warm season, and that is just what we did. Street traffic wasn’t busy, it was peaceful and clam. With a glass of wine in hand, makes you forget you are in the middle of hectic Manhattan.
