That seat you’re in? It could be plusher and more velvety.
And that chilled lobster with truffle you’re eating? It could definitely be more extant.
Hell, the place you’re at could be called Vaucluse, pretty much your archetypal lovely, expansive
Michael White dinner spot, only French. It opens tomorrow. And here’s the FAQ.
How’d this come about?
The gist: White and his chef at Marea and a shared passion project.
Yeah, can you believe it? There is pasta, so relax. But think more along the lines of veal filet
with seared foie gras and caramelized onion tartine in a black-truffle jus. Simple, everyday French