Marc Meyer

Coming Up

Training in Rome and a first kitchen post as cook at The Odeon from 1980 marked the start of a practice built on judgment and discipline. From there, Marc Meyer’s career settled into a broad but coherent range of restaurants, each grounded in place and handled with a practical, unsentimental hand. Today, he is owner / restaurateur of Five Points since 1999, chef-partner of The Bowery Group, and owner / chef-partner of Cookshop, Vic's, Rosie's, Shuka, and Shukette.

Where They Are Now

At Rosie's, the East Village Mexican restaurant, that approach is clearest. The food carries structure from traditional technique, but stays light on its feet: fresh masa ground by hand, a comal on the heat, and a menu kept close to season and market. Marc Meyer’s style here is bold without excess, complex without drag, with each plate asked to do its work plainly. He has said, “My restaurants are seasonally driven, and based on the use of local ingredients.”

Signature

Marc's signature dishes include Brunch: Recipes from Five Points, Voices from the Kitchen, Beef Brisket Pot Roast, Sour Cherry Turnovers, and Meyer's Lemony Broccoli and Chickpea Rigatoni. As a set, they show a kitchen moving across comfort, brightness, and named dishes that sit comfortably inside a long restaurant career. The range reads less like a single style statement than a working archive of what Meyer cooks and keeps returning to.

In Their Words “My restaurants are seasonally driven, and based on the use of local ingredients.”