Chef Michael White is already planning next year’s restaurant, “early 2010,” he promises, “downtown, casual, late night” - even though his one-month-old $4.5 million Marea is still half-baked. See today’s BITE. True, Marea’s seafood pastas are winning raves and the house is full but the dining room crew is still shaking down.
“I want to go downtown to do a late-night place,” he says. “This is the right time to do it. There are so many spaces, good deals, and more will be available soon.” He’s talking small plates, super casual, late night, wood-burning oven, chunky china, thick bowls, wooden tables, mix and match silverware. "I’ll do mixed grilled meats like they do in Emilia, and rigatoni for two in a bowl. Want more? You help yourself. It will be all about food and ambiance,” he says.
Isn’t food and ambience what Marea is about? Dare I say there is something about the oral personality that always wants more…planning dinner while eating lunch?
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