If you didn’t already know, I’m a huge fan of @revo sunglasses. I’m such a fan that they are offering 25% off on my favorite styles! Shop through the link in bio and use the code CHEFMARC to get the discount.
I'm really excited about this month’s @marc179nyc menu. Spring peas, English peas, morel mushrooms, rhubarb... it's going to be great. Happening this weekend, May 14-16. Who will I see there? #popuprestaurant
Can’t stop thinking about the Hazelnut Rhubarb Tart we’re serving at @marc179nyc next week. Who will I see there?
Book your reservation on @resy (or link in my bio).
This menu is basically a love letter to what’s in season.
🔹 Fragola salad with snap peas, English peas, mint, radish, ricotta salata, bread crumbs, ramp vinaigrette
🔹 Fresh fettuccine with morels and Parmigiano Reggiano
🔹 Tile fish with braised fennel and olives or crispy tofu with fennel and salsa verde
🔹 Hazelnut rhubarb tart with mascarpone whipped cream
May 14–16
Reservations on @resy or marc179.com
See you there.
Huge thanks to @elenabesser and @bromabakery for guest-chefing at Marc179 while I was away. I’m sad I missed it, but seeing everyone’s excitement and hearing how special the nights were made me incredibly proud. Well done, ladies.
I also loved welcoming so many new faces into Marc179. And of course, a huge thank-you to my BOH and FOH teams. You’re the ones who truly bring the hospitality and warmth that make these dinners what they are.
Now onto May. We’ll be back May 14–16 with spring-forward dishes and great cocktails. Reservations for both May and June are now live on @resy . Hope to see you there.
Eating with @chefmarcmurphy
🔗 in bio for Marc’s full NYC list!
A little double header; first up was @ernestosnyc from @dibartolo - gildas, croquetas de gallina, pintxo matrimonio al ajillo, callos de Joan, Bikini Hemingway and of course the famous cinco jotas iberico with potato chips and some wonderful pours from @darylcoke
Then we made our way over to @barbutonyc from @chefjwaxman where they’re of course famous for the delicious kale salad and the chicken with salsa verde but Marc wanted to switch things up with the crudo, the calamari salad and shrimp pasta.
Excellent evening all round, who should we eat with next?!
Our 2025 harvest has arrived and it’s exceptional. Smooth and full-bodied with fresh notes of cut grass, almond, and artichoke, finished with a warm, lingering spice.
Grab yours at umbriangold.com, link in bio.
Pebble Beach Food & Wine, you never disappoint. The views, the water, the chefs, and of course, the people.
Thank you to everyone who made it such a great weekend. Already looking forward to next year.
#pebblebeach #pebblebeachfoodandwine
