At Marea in New York City, no detail goes unchecked. 14 varieties of pasta, painstakingly hand-rolled; sea urchin and lardo crostini, perfectly toasted; lobster burrata, arranged with the highest precision; and an octopus fusilli to die for. Andrew goes behind the swinging doors of this celebrated establishment to find out if he still has the chops to keep up in one of the busiest kitchens in the city that never sleeps.
via Travel Channel
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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