<a target="_blank" href="http://www.marea-nyc.com">Marea</a>

240 Central Park South 

 New York, NY 10019


 Tel (212) 582-5100


 Wine: 


 <a target="_blank" href="https://vinousmedia.com/wines/colli-di-lapio-2011-fiano-di-avellino--3">2011 Colli di Lapio Fiano d’Avellino 92</a>


 Food: 


 Bigeye Tuna Tartare; Fennel, Blood Orange, Taggiasca Olives, Salsify Crips

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1368141695249-Marea1+-+Copy.jpg"> 
 Tagliolini; Manilla clams, calamari, white wine, hot chiles

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1368141732202-Marea2+-+Copy.jpg"> 
 Pipette; Shrimp and Seppia Ragu, Pecorino, Garbanzo Beans (not photographed)

 Marea is one of my favorite restaurants in New York City. Executive Chef Michael White does many things well, but I am generally attracted most to the
crudos and pastas. White has a rare talent in being able to innovate, but his food never loses its ingredient-driven focus and pure Italianit à, something that is very hard to do. Wine Director Francesco Grosso has built a list with numerous affordable wines, but readers who want to
 splurge will find plenty of choices for indulgence. The recent addition of the 2002 Dom Perignon – a great wine from a historic vintage – at $60/glass is a
 rare treat.


 <a target="_blank" href="http://vinousmedia.com/multimedia/Wine%20&amp;%20Food/Wine%20&amp;%20Food">- See my video interview with Francesco Grosso
</a><a target="_blank" href="http://vinousmedia.com/multimedia/Wine%20&amp;%20Food/Wine%20&amp;%20Food">
</a>
 On my most recent visit the Bigeye tuna tartare was absolutely delicious, with beautifully delineated flavors and great balance of textures. I rarely miss
 a change to order the tagliolini with Manila clams, a bold dish with tons of personality, not to mention a kick of spice. The pipette with shrimp and sepia
 ragu was rich, flavorful and perfect for wine. Speaking of which, we enjoyed a fabulous bottle of Colli di Lapio’s 2011 Fiano di Avellino. This is a
 relatively generous vintage for the estate’s Fiano, but the ripeness actually worked well with some of the lustier preparations on the menu. I loved the
 ash, tar and mineral nuances that emerged over time. I haven’t been to Marea for dinner in a few months, but have never been disappointed there, either.
 The menu is naturally more extensive, and includes a number of dishes (especially the steak) that are fabulous for red wine.


 Other menu highlights:


 Grilled Octopus; smoked potatoes, pickled red onion, radish, chiles, tonnato


 Nove Scotia lobster; burrata, eggplant al funghetto, basil


 Fusilli; red wine braised octopus, bone marrow


 Garganelli; Crab, Santa Barbara sea urchin, basil

Antonio GalloniMay 2013

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