Alex Ureña has worked his way through the best restaurants, beginning as a dishwasher at the River Café. He ran the kitchen at Bouley, opened Blue Hill with Dan Barber, was executive chef at Suba and Marseille, and spent several months frothing sauces with mad scientist Ferran Adrià at El Bulli in Spain. At last Read More
Alex Ureña has worked his way through the best restaurants, beginning as a dishwasher at the River Café. He ran the kitchen at Bouley, opened Blue Hill with Dan Barber, was executive chef at Suba and Marseille, and spent several months frothing sauces with mad scientist Ferran Adrià at El Bulli in Spain. At last Read More
This week, The City section offers a glimpse of
Christopher Caldwell examines the architecture of Le Corbusier as a catalyst to the French riots, in The Times magazine. It’s not like they were burning cars in Marseille. Or at least not as many as in the International Style enclaves. Read More
What better neighborhood than Hell’s Kitchen for a restaurant named after a grimy industrial seaport? Walking into Marseille for dinner the other night, I felt I’d floated back in time to a North African version of La Coupole before the Second World War. The immense Art Deco archways and pillars are painted a rusty red; Read More
