Marea (New York City, United States)

Some meals do not require much explanation.  I had the opportunity to have lunch at Marea. Excellent.  My meal was as follows:

PASSERA long island fluke, parsley, rosewater

SEPPIA cuttlefish tagliatelle, sorito crudo, bottarga di muggine

DENTICE pacific snapper, orange, pistachio, carrot vinaigrette

CANNOLICCHI marinated razor clams, fennel, pepperoncino

SGOMBRO pacific jack mackerel, wild mushroom vinaigrette, almonds

TONNO bigeye tuna, oyster crema, crispy artichokes

FUSILLI durum wheat pasta, red wine braised octopus, bone marrow

My dessert, I actually skipped.  I walked over to Francois Payard Bakery and concluded with Papa Payard – apple and pear baked in a light custard in a brown sugar puff pastry shell. Exquisite.