Marc Orfaly

Latest Articles


Marco Cucina Romana’s salumi

Whether it’s chorizo, a terrine of foie gras, beef jerky, or just plain hot dogs, I’m a fan of all forms of cured meat.
The cure for the common cure
By KENJI ALT  |  September 26, 2007

Around the clock

Any drink with which you can, reasonably and tastefully, both begin your morning and end your evening, is my kind of drink.
Savor sambuca and its siblings from morning until night
By RUTH TOBIAS  |  July 27, 2007

A Taste of Alsace

After all of the craziness of the holidays, you might feel like curling up and hibernating until April.
January 4 – 14, 2006
By TAMARA WIEDER  |  December 28, 2006

Marco Cucina Romana

I am loving this new trend of top-dollar chefs opening second and third restaurants where they take a little bit off their fastball and have an under chef (here Matt Abdoo) on the premises doing the cooking.
Marc Orfaly’s first-rate second restaurant
By ROBERT NADEAU  |  April 05, 2006