Marea means tide in Italian, and aptly describes the sea change Chef Michael White presents with his interpretation of southern Italian coastal cuisine. From his trademark handmade pastas to his fresh crudo and whole fish, Chef White and Owner Chris Cannon are committed to reinventing the notion of seafood in New York. Located in one of Manhattan's most storied addresses, Marea has won numerous accolades since opening in 2010. To date, Marea has received two Michelin stars, the 2010 James Beard Award for Best New Restaurant, three stars from The New York Times, named Best New Restaurant by Bon Apetit, Esquire, and GQ Magazine and also Best Italian Restaurant by Zagat. Marea has also recently joined the family of Relais & Chateaux’s elite group of Grande Chef Gourmand..

At Marea, the menu reads like a study of the sea. The crux of the cuisine is devoted to the freshest and most seasonal fish and shellfish sourced from both the Mediterranean and waters worldwide. The breadth of the menu offers you the opportunity to select and choose your dining experience.

Selections are devoted to crudo, a wide variety of oysters & clams and antipasti. Chef White is famous for his house-made pasta, and at Marea, the dishes are replete with frutti di mare. The menu also includes composed fish dishes, whole fish preparations and a short selection of meat to round out the extensive offerings. The wine list, overseen by Beverage Director Francesco Grosso, features a significant selection of wines that pair perfectly with the bounty of the sea. With over 750 selections, 50 percent of the wine list is dedicated to European whites, which complement the fresh fish and seafood; the restaurant has over 15 rosé selections to offer year round.