Chef Michael White's Favorite NYC Eats

The pasta master reveals his favorite local haunts
July 25, 2016
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by Zagat Staff

Chef Michael White is known for his exceptional pasta and Italian cuisine throughout his mini empire (Marea, Osteria Morini, et al). But when the busy chef has a night off, here's where you'll find him eating around NYC.

SriPraPhai
Thai · Woodside · $$
Food 4.5 · Decor 3.4 · Service 3.7

Worth the “trek," this Woodside “holy grail of Thai food” (with a Williamsburg branch) offers an “enormous choice” of “memorable” dishes at varied heat levels ( “make sure you really mean it if you ask for ‘very spicy’” ); although cash-only with “perfunctory” service and decor, it's affordable and “out-of-this-world.”
Wondee Siam
West 50s · $
Food 4.0 · Decor 3.0 · Service 3.7

“Consistently delicious” Thai fare brings back “memories of Bangkok” at these “hole-in-the-wall” Westsiders; OK, they're “not fancy” and “seating is limited” , but service is “fast” and regulars say the “rock-bottom prices” are the key to their enduring “popularity.”
RedFarm
Chinese · West Village · $$$
Food 4.4 · Decor 3.7 · Service 4.0

“Intense” flavors and “innovative” preparations make for “unbelievably good” Chinese plates and “contemporary” dim sum (a “strong suit” ) at these “lively” hangs from Ed Schoenfeld and Joe Ng; “long waits” (no reservations) and “elbow-to-elbow” seating are the downsides, but “incredible” cocktails help ensure “everyone leaves happy.”
Lure Fishbar
Seafood · SoHo · $$$
Food 4.4 · Decor 4.1 · Service 4.0

Still “trendy” and filled with “beautiful people” , this SoHo staple wins ‘em over with “fresh seafood par excellence” and a “swank” , “yachtlike” setting tucked below street level; tabs “on the pricier side” don’t seem to dampen the “active bar scene” or “challenging” decibels.
Bánh Mì Saigon
Little Italy · $
Food 4.3 · Decor 2.7 · Service 3.2

“Super-delicious” Vietnamese sandwiches with “airy-yet-crusty” French bread and “flavorful” pork are the eponymous specialty at this cash-only Little Italy storefront; “dirt-cheap prices” make it “popular with the lunch crowd” , though spare seating at “countertops with stools” encourages takeout.