Landmarc's pain perdu ($16) arrives at your table as a single, giant slab of bread. It looks a bit like a glistening bread iceberg.
Explore by Tags
Entries tagged with 'landmarc'
The original idea behind the caramels given out with the check at Landmarc, the Tribeca bistro Marc Murphy opened in 2004, was that diners would "keep them in their pocket, find them the next day, remember their good dinner, and maybe come back," Murphy says. They're so beloved he's now selling them at New York Mouth by the jar.
Marc Murphy grew up all over—Milan, Paris, Villefranche, Washington DC, Rome and Genoa, all before he turned 12—but the Landmarc chef holds a special place in his heart for his TriBeCa neighborhood, where he opened his first solo enterprise. For such a cosmopolitan chef, Marc's tastes in his longtime home run largely towards comfort food, from Mister Softee ice cream to a Mac & Cheese BLT (yup). To find out where to find such a sandwich, check out his neighborhood staples.
According to his bio, Marc Murphy "started cooking because he didn't have the funds to become a professional racecar driver." NASCAR's loss is New York's gain—since opening Landmarc in 2004, Murphy has created restaurants that have become fixtures in the...
I like a lot of the food served at the restaurants at the Time Warner Center, but sometimes the collective pretentions of the restaurants there, Per Se, Masa, Bouchon Bakery, Porter House, get to me. How down to earth...