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.