Marc Murphy weaves about his restaurant with direction and an air of absolute delight. Considering his responsibilities —five restaurants, massive amounts of time working with Share Our Strength, a regular seat from the beginning as a judge on Chopped, and being one of the final three contenders for the new 1 World Trade Center restaurants—you'd maybe expect someone a little more run down. But Murphy laughs boisterously, and talks about food with joy. His energy seems to invigorate those around him, and evidently we've got New York City itself to thank for the fuel.
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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...