Entertainment

My Fast Foodie New York: Michael White

Wisconsin-born chef Michael White has dazzled the culinary world since moving here in 2000, garnering raves for his cooking, currently showcased at his star-studded flagship Marea and the French-accented Ai Fiori. But while he is a man with a taste for the finer things in life — he also recently participated in the posh Relais & Châteaux Grands Chefs Dinner at Gotham Hall — he appreciates simpler pleasures, too. He’s in the midst of expanding his casual downtown hit Osteria Morini, opening his very first pizza joint, Nicoletta, the week of June 11, and planning a Midwestern-flavored TriBeCa haunt, the Butterfly, by summer’s end. “Having traveled around the world, New York is still the best food city,” says White, who lives on the Upper West Side. “There’s such variety available at all hours.” This is his fast-foodie New York.

PHOTOS: MICHAEL’S FAST FOODIE NEW YORK

1. Kafana, 116 Avenue C, between Seventh and Eighth streets

“This is a fantastic cash-only Serbian spot in the East Village. You can sit outside and order cevapi ($11.95) — traditional minced meat — and cheese pie. They’re my favorites. But the blood sausage and mashed potatoes ($11.95) should also not be missed. I was there recently with rapper Action Bronson — he’s an Albanian kid from Queens. He’s down with all those Serbian, Eastern Bloc flavors. He loved it.”

2. Bobwhite Lunch & Supper Counter, 94 Avenue C, between Sixth and Seventh streets

“I don’t know why there’s not a line out the door. They serve quintessential fried chicken and the price is right ($11.50 for a three-piece plate with a side salad and biscuit). It’s brined in sweet tea and pressure-fried in a roaster or Henny Penny, so it’s really crispy, but all that oil doesn’t get inside. They also do a great tomato pudding, like pappa al pomodoro [a Tuscan tomato-bread soup]. No biscuits for me.”

3. Wonjo, 23 W. 32nd St., between Fifth Avenue and Broadway

“There is nothing better than walking in here and smelling the charcoal. Most of the places in Koreatown have become gas- or electric-operated, but here you cook your own food on real charcoal. They have these new hoods so you don’t walk away smelling smoky. They have great meat, too. I like the kalbi beef — short ribs marinated in Asian pear, sesame oil, ginger and soy sauce. After cooking it, you wrap the beef up in green leaf lettuce with sticky rice and kimchi and chow down. When you leave, you can go next door to the Korean supermarket and buy lots of supplies to cook Korean at home. They’re also open 24 hours, so all my chef friends go here late night.”

4. Prince Street Pizza, 27 Prince St., between Mott and Elizabeth streets

“This used to be the Original Ray’s Pizza in NoLIta, but now, since it’s switched ownership, it has been taken to a new level. It looks like a typical slice joint, but don’t be fooled. I like the square pie simple, with tomato, mozzarella and basil. They use a Marsal pizza oven — which is brick-lined — and cook it in a black iron pan so it gets this crispy fried quality. It’s really good.”

5. Banh Mi Saigon Bakery, 198 Grand St., between Mulberry and Mott streets

“Every time I go to Chinatown to get a foot massage, I go here afterwards. It’s been totally redone [in the new expanded Grand Street location]. I always order the No. 1 Extra Spicy ($4.25). It’s a very satisfying sandwich — on freshly baked Parisi bread with layers of Vietnamese pate, pickled vegetables, fresh cilantro and sliced barbecue pork. After I wash it down with a Diet Pepsi, I’m a happy man.”

6. Wondee Siam V, 969 Amsterdam Ave., between 107th and 108th streets

“When I’m going home and don’t feel like cooking, or want a great Sunday brunch, I pick up take-out from here. It’s our No. 1 local spot — my daughter Francesca is really into it. My favorite dish is the duck kra prow with chili, Thai basil, spicy chili sauce and steamed rice. I usually squirt more chili sauce on top [and] add cilantro. For the best pad thai, it’s a tossup between here and Sripraphai [in Woodside, Queens].”

DIY — the White way

Chef White’s late-night griddled Mortadella & cheese sandwich

* Slice 1 large piece of focaccia (or two slices of any bread lying around) lengthwise and toast until golden brown.

* Heat a small sauté pan over medium-low heat.

* Add a small knob of butter and melt, until it begins to foam.

* Add 4 thinly sliced pieces of Mortadella (or deli meat of your choice) and warm for just a minute or so.

* Condiments are unnecessary; however I like to spread a thin layer of spicy stone ground mustard on each slice of bread.

Start to build your sandwich by taking 2 Babybel cheese rounds, halved horizontally. Lay them on the bread, followed by the warmed mortadella and some wild arugula for color.

* Quickly grill the sandwich in the pan to ensure total cheese melt. It needs to ooze out the sides.

* Finish with a crack of freshly ground black pepper.

* Serves 1