restaurants

When chef Michael White said to the New York Times this past August that “if his surname had been Italian, the city’s food establishment would have rallied around him sooner,” he had a point. Names like “Batali” or “Donatella” inspire hoards to flock to their restaurants for Italian food, whereas “Michael White” sounds like an off-key version of “Marco Pierre White” of English fame.

So if you did actually discover the ethereal, exquisite pasta at Michael White’s Alto, you felt as if you’d been let in on a wonderful secret. The city’s best pasta was not at a rustic rock and roll townhouse downtown but surprisingly in the center of Midtown, with a sleek backdrop of blue-lit walls and wine bottles. Go to any serious restaurant in Italy and you will find that they aspire to the same level of excellence and haute cuisine. When there’s a particularly deft hand like White’s involved in the pasta, you can taste the magic at the first bite.   (more…)