When I recently learned that Marea was starting a Sunday lunch (“not brunch”) service that included their famous fusilli with bone marrow and baby octopus pasta dish, I made sure I was there on opening day. Michael White was there too and visited every table and chatted with us about the food etc.
The Pistachio cake was an absolutely beautiful looking and tasting dessert. One of the nicest looking plated desserts I have seen in a while. It involved a layer of dark chocolate icing, dark chocolate ganache, pistachio cake, sugar coated pistachios, pistachio ice cream and some kumquat marmalade.
The ultra-thin layer of dark chocolate on top of the cake was so uniform, and so perfect that you could almost see your reflection on the surface. It was also dark and flavorful. The pistachio cake itself was moist and blended nicely into the chocolate ganache layer. The candied pistachios added a nice crunch to go along with the velvety softness of the rest of the dessert. The mild-tasting pistachio gelato was also very smooth. I love that Marea includes 2 small triangles of cake with this dessert rather than just one -perfect for splitting.
Like the pistachio cake, the carrot cake was super-moist and very flavorful. One unique thing about this dish was that it was served with golden beet ice cream. I found the flavor subtle but nice. I would never have been able to guess what it was if the waitress hadn’t told us.
The rocking pastry chef for all of 3 of Michael White’s restaurants is Heather Bertinetti . Who has quite a pedigree!
Recommended: Marea pistachio cake and carrot cake
Marea is located at 240 Central Park South