You remember Marea, right? That temple of seafood and pasta on Central Park South where the bone marrow and octopus fusilli basically became the unofficial dish of New York’s power elite? For a long time, if you wanted the best Italian food in America, you went to a restaurant where Chef Michael White was in the kitchen. Then, things got a little quiet.
The "King of White Carbs" and his longtime partners at Altamarea Group famously split in 2021. It was a messy, COVID-era divorce that left people wondering where one of the most decorated chefs in the country was going to land. Honestly, for a minute there, it felt like the era of grand, Michelin-starred Italian dining might be cooling off.
But Michael White didn't just disappear into the Hamptons. He pivoted. Hard.
If you are looking for chef michael white restaurants in 2026, the map looks very different than it did five years ago. He’s traded the corporate empire of the past for a more nimble, high-touch approach under his new banner, BBianco Hospitality. From the turquoise waters of the Bahamas to a triumphant, full-circle return to Madison Avenue, here is exactly where the man is cooking today.
The Big New York Comeback: Santi
This is the big one. If you’ve been mourning the "old" New York dining scene, Santi is the answer. Opened in late 2024 at 520 Madison Avenue, this isn't just another restaurant; it’s a homecoming. The location is actually the old footprint of Alto, the very place where White first cemented his legendary status in Midtown.
Walking into Santi feels different than the sleek, corporate vibe of some of his older spots. It’s got an enclosed courtyard with double-height ceilings and a massive onyx bar that screams "old school luxury" without feeling stuffy.
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The menu? It’s a retrospective of his 35-year career but with a lighter touch. You’ll find the handmade garganelli he perfected during his years in Imola, Italy, but there’s a newfound focus on simplicity. He’s publicly stated he’s over the "balsamic drizzlers and microgreens" that have cluttered up Italian plates lately. At Santi, the food is about the product. You’re getting pristine crudo and pastas that remind you why he was the first American chef to really dominate the Italian fine-dining space.
The Tropical Empire: Paranza and Beyond
While New York was waiting for his return, White was busy conquering the Caribbean. Specifically, he’s become a cornerstone of the "Murderer’s Row" of chefs at Atlantis Paradise Island in the Bahamas.
Paranza, located at The Cove, is arguably the most ambitious project he’s done since the Marea days. It’s a massive, 9,000-square-foot space designed by Jeffrey Beers that focuses entirely on coastal Italian cuisine. Think:
- Squid ink linguine with mixed seafood and Calabrian chili.
- Strawberry grouper crusted in brioche.
- Butternut squash ravioli that has already become a cult favorite among resort guests.
The fascinating thing about Paranza is how White handles the humidity of the Bahamas. Making fresh pasta in a tropical climate is a nightmare for consistency, but he’s managed to replicate the "New York snap" of his noodles perfectly. It makes Atlantis the only resort in the region with a triple-threat of Michelin-level talent: White, Nobu Matsuhisa, and José Andrés.
The Florida Expansion: Mika and Mirabella
South Florida has basically become a second home for White. He first dipped his toe in the water with the Lido Restaurant at the Surf Club (though he has since moved on from that specific daily operation), but his current focuses are Mirabella and Mika.
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Mirabella, located at the iconic Fontainebleau Miami Beach, is a love letter to the Italian coast. It’s colorful, loud, and serves the kind of food you want to eat after a day in the sun—fresh snapper, bright salads, and, of course, the signature pasta.
However, the real "insider" spot is Mika in Coral Gables.
Opened in December 2025, Mika represents a shift for White. It’s billed as an "upscale neighborhood restaurant." Instead of being tucked inside a massive resort or a Midtown skyscraper, it’s in the Plaza Coral Gables, aiming for a local, sophisticated Florida crowd. It’s got a 1,700-bottle wine cellar and a menu that blends his classic Mediterranean style with local South Florida ingredients. It feels more personal, sorta like the kind of place a chef opens when they no longer have to prove anything to the critics.
What Happened to the Old Favorites?
It’s important to clear up a common misconception: Michael White is no longer associated with the restaurants that made him a household name. If you go to Marea, Ai Fiori, or Osteria Morini today, you are eating the food of the Altamarea Group, not Michael White.
While those restaurants still hold high reputations, the "soul" of the cooking—that specific, butter-rich, technique-heavy Italian flair—has moved to his new projects. The 2021 split was total. He took his talent and his name, and Altamarea kept the brands.
Where to Find Him Next
White isn't slowing down. His BBianco Hospitality group is currently expanding into several new territories that might surprise you. Rumors and early reports have pointed toward:
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- Luqa in Las Vegas: A move to the Strip is almost mandatory for a chef of this caliber.
- Levant in Puerto Rico: Extending his Caribbean footprint even further.
- Pegasso in Dallas: Bringing coastal Italian to the heart of Texas.
The Verdict on the "New" Michael White
Is it still worth the hype? Honestly, yeah.
The biggest difference you’ll notice in the 2026 version of chef michael white restaurants is the restraint. In the 2010s, his food was known for being "unapologetically rich." Today, whether you’re at Santi or Paranza, there’s a lightness to it. He’s using more citrus, more raw preparations, and fewer heavy sauces.
It’s the cooking of a man who has lived in Italy, lived through a global pandemic, and realized that sometimes the best thing you can do to a piece of fish is... almost nothing.
Actionable Insights for Your Visit
- Book Santi weeks in advance: Even in 2026, Midtown Manhattan hasn't lost its appetite for a Michael White opening. The lunch crowd is especially heavy with the finance set.
- Go for the Crudo: While everyone talks about the pasta, White’s real genius is in his raw seafood preparations. At Paranza, the amberjack with tangerine is a must.
- Check the Chef’s Schedule: White is notoriously hands-on with his openings. If you want to see the man himself, your best bet is hitting Mika in Coral Gables or Santi in New York during the mid-week dinner service.
- Dress the Part: These aren't "flip-flop" Italian joints (even the ones in the Bahamas). Paranza and Santi both enforce a "resort chic" or "business casual" dress code—keep the athletic wear for the hotel gym.
If you’re planning a trip to New York or Miami, checking out one of these newer spots is the only way to experience the current evolution of the man who redefined Italian dining in America.
Next Steps:
To secure a table at his flagship, you should visit the official Santi NYC website or use the Resy app, as he has moved away from OpenTable for his newer New York and Florida locations. For those heading to the Bahamas, reservations for Paranza are best handled directly through the Atlantis resort's dining portal to ensure you get a seat on the terrace.