While chef Michael White is best know for his rococo interpretations of Italian cuisine, he is at heart a corn-fed Midwestern kid with a love of corn-fed American beef. This is evident at three of his Manhattan restaurants: Marea, Ai Fiori, and Osteria Morini. At each he serves one of the crown jewels of the butchers meat locker—the dry aged strip loin. And just as the respective restaurants offer different glimpses of the thematic elements that inspire them, so to is the handling of the same cut, leading to three very different, yet equally compelling results.
'ai fiori' on Serious Eats
Pastry Chef Bob Truitt runs six menus for Michael White's Altamarea Group, but his easy laugh and gentle smile don't give away his many responsibilities or lack of sleep.
Make no bones about it, I'm a spuds man. A properly cooked potato—fried, mashed, hashed, souffled, baked, chipped, a pizza topping—is a beautiful thing any time of day: breakfast, lunch, dinner, or snack. New York's chefs are quite accommodating when it comes to indulging my predilection for potatoes. Herewith, some of my favorite places to get my potato fix. What are your favorite spots for potatoes in the city?