First Bite: Marea

Michael White gives us an exclusive preview of his sea bass carpaccio with fennel and tomato

Ladies and gentlemen, step right up for our maiden voyage of First Bite, in which we ask chefs behind soon-to-open restaurants for a preview of a dish from their new digs. First up: pasta prodigy and three-star chef Michael White, who earned raves for bold flavors and impeccable technique at Convivio and Alto.

White gives us an exclusive first look at his Carpaccio di Branzino con Finnochio e Pomodori (or, for us English-speaking plebeians, sea bass carpaccio with fennel and tomato)—a signature item from his forthcoming Italian seafood eatery Marea, located at the old San Domenico space on Central Park South.

Here, the man behind the exalted pastas and pecorino potatoes tells tales of his time in Italy, reveals the inspiration for Marea, and—best of all—walks us through the creation and taste of this gorgeous dish. —Alex Van Buren

Marea (240 Central Park S. between Broadway & Seventh Ave.) will open in early May.