One Chef, One Roof, Many Menus

Mark’s Off Madison, Mark Strausman’s new place on East 26th Street, is attempting to be at the very least two completely different eating places, possibly three. Possibly 4. All of them are good.

One of these eating places operates solely on weekend mornings and afternoons and is basically Barney Greengrass South, serving eggs and smoked fish in numerous combos with bagels and bialys.

This is clearly an incredible thought. It could be an incredible thought even when the bagels at Mark’s, baked behind the restaurant, weren’t firmer and chewier than they’re up on 86th Street and Amsterdam Avenue; even when the bialys, additionally made on website, weren’t darker and crisper than simply about anyone else’s; even when the cream cheese weren’t the perfect you may get in New York. The orange and grapefruit juices are recent. The espresso is just not the sort you may ignore.

Completing the impact is an indoor takeout counter the place locals on their manner from the canine run in Madison Square Park can choose up still-warm bagels and bialys together with sturgeon, whitefish salad, nova and salty lox. At Barney Greengrass these would include a facet of the banter that solely a white-jacketed specialist in salmon with a number of a long time’ experience can present. The white-jacketed salmon specialist at Mark’s is Mr. Strausman himself, although, and also you usually tend to spot him out within the eating room, checking on his loyal prospects.

Mark Strausman made his fame with Italian meals, however his new menu additionally displays different pursuits, comparable to pretzels and hen soup.Credit…Daniel Krieger for The New York Times

They are legion. Just a few have been following him from kitchen to kitchen since 1988, when he was the chef at Sapore di Mare in East Hampton, N.Y. Far extra tuned in to him after he got here to Manhattan in 1990, first at Coco Pazzo after which at Campagna, and helped introduce town to Tuscan delicacies. In reality, the delicacies was much less Tuscany’s than Mr. Strausman’s personal invention. Whatever it was, the Tuscan wave brought about a revolution in Italian cooking in New York that lasted for a technology.

In 1996, Mr. Strausman additionally helped discovered Freds, the restaurant inside Barneys New York. Key to the success of his 23-year run there was his manner with Italian cooking, particularly pasta. But Mr. Strausman turned at the very least as well-known for paying critical consideration to delicatessen, diner and membership meals like a chopped hen salad with pears and string beans, and sliced turkey on an onion roll with coleslaw and Russian dressing — titled, autobiographically, the Jewish Boy from Queens.

He started scouting places for an escape hatch in 2019 in case Barneys, which by then was in chapter, fell into unsympathetic palms. The hedge fund that had purchased the corporate had already tried to eighty-six Freds’ rosy sautéed hen livers over sourdough toast, proving as soon as once more that cash can’t purchase style. Mr. Strausman protested. The homeowners countered by firing him.

The dish, and Mr. Strausman, have been restored to their rightful place at Mark’s. Shining in a wealthy gravy that tastes of outdated port and recent sage, the livers are piled in a proud heap you may see from the opposite facet of the eating room. They journey once more together with different dishes Mr. Strausman has been cooking for years. So facet by facet with bagel-and-lox Mark’s are the second and third personalities, Italian Mark’s and overperforming-coffee-shop Mark’s.

When Mr. Strausman was fired from Freds at Barneys after 23 years, he had already signed a lease for Mark’s Off Madison.Credit…Daniel Krieger for The New York Times

Coffee-shop Mark’s will get its fullest expression on weekend days, simultaneous with and as an alternative choice to Barney Greengrass Mark’s. If your imaginative and prescient of a perfect brunch doesn’t revolve round smoked fish, then the tuna salads (plural; lately, there have been two) and turkey sandwiches (once more, two) are there for you. This is the place I encountered the one letdown of my time at Mark’s, a watery brisket hash. Two strips of bacon, thick and majestically smoky, got here with it and went a great distance towards making up for it.

Going to Mark’s at evening means going to Italian Mark’s. True, there are simply sufficient oddities on the dinner menu — the marvelous hen soup and the recent Bavarian-style pretzels, each clear merchandise of Strausmanian obsessions — to inform you that that is no regular Italian restaurant. But overlook the outliers for a second. Mark’s at evening may give you a beautiful, comfortable, slouching lump of eggplant Parmesan during which fried eggplant, tomatoes and cheese have turn into one. The sliced and broiled squid is tossed with barely charred bread crumbs and chopped uncooked tomatoes. The bread-crumb lids on the broiled clams are seasoned with sufficient recent herbs to show them inexperienced. There is an easy spaghetti in a tomato sauce, too, and that sauce is thicker, fuller and redder than simply about each different model on the town.

Italian Mark’s additionally means garlic. Garlic in each dish I simply talked about, and in a lot of the ones I haven’t. Once shortly, as within the spectacular many-layered meat lasagna, the garlic is restrained. More usually, it’s positive of itself, as if it has by no means imagined that everyone is just not deeply in love with it. The methods Mr. Strausman makes use of garlic counsel that his cooking comes at the very least as a lot from Queens and Brooklyn because it does from Florence. That spaghetti sauce, with its invisible jolt of crushed pink peppers, could be proper at house on the Park Side in Corona. The linguine alle vongole suggests a much less fire-breathing model of the pink clam sauce at Don Peppe in Ozone Park.

The rigatoni alla buttera is made with pork sausage and peas.Credit…Daniel Krieger for The New York Times

Mr. Strausman, who’s as adept with dried pasta as with noodles freshly rolled and minimize in his personal kitchen, has a extra fashionable understanding of the time period al dente than a lot of the old-guard locations; he didn’t final for greater than twenty years at Freds by overcooking the linguine. A variety of his Italian cooking comes off as an affectionate tribute, with respectful enhancements, to the Italian American meals he should have eaten rising up. Even the margherita pizza, with its crunchy crust and its grated mozzarella, has extra in frequent with a basic New York slice-joint pizza than with a puffy, blistered Neapolitan pie.

The pizza — accessible on all days in any respect hours — could or could not give us a fourth Mark’s. There are round 10 pies on the menu, sufficient for a full-fledged pizzeria. One, the white pizza adorned with a darkish spiral of 12-year-old balsamic vinegar, deserves its personal room within the museum of New York pizza, at any time when they get round to constructing one. On the opposite hand, the pies generally are stiffer and never as vigorous as those at lots of the metropolis’s newer, state-of-the-art pizzerias. It might be higher and extra reasonable to think about Mark’s an Italian restaurant that occurs to serve pizza, a class in which there’s much less competitors, and during which Mark’s would come out near the highest.

For dessert, simply select your favourite Mark’s. If it’s the appetizing store, then get the lovingly conventional black and white cookies. For coffee-shop followers, it must be the inky-dark chocolate layer cake with sticky white marshmallow frosting. And after linguine alle vongole, it’s laborious to think about something aside from the tiramisù, which contains what have to be a number of demitasses of espresso. It is a dessert that is aware of precisely the place to seek out the road between candy and bitter, and the way to stroll it.

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