Photo Gallery: At Home With Marc Murphy

All week Marc Murphy has opened up about many aspects of his professional career—from debating food trucks and bitters to opening up about an innovative half-bottle policy. Also, he surfs, which is mad cool.

For the final story of Marc Murphy Week, Murphy takes us to his Tribeca apartment for a grand guided tour. “I try to hit all four restaurants during the day, along with charity events, wine dinners and all these other commitments at night,” says the chef of his busy life. So it’s clear that his spacious pad is a place to hang out and relax with his wife and two children. And drink good, earthy French wine.

Photos by Gabi Porter

Photo Gallery: At Home With Marc Murphy

"When you are a chef, people find old shit and give it to you," says Murphy during an extended apartment tour. "You end up putting them on the shelf. All the basics are here too like How To Cook Everything and Tom Colicchio’s book."

“This is a book my grandfather gave me when I was in school called L'Art Culinaire Français. He was an engineer in the oil fields and used to bring books back to my grandmother in South America. He had originally bought it for her.” 

“We got a really good buy on this table, which seats about 22 people. We didn’t want this place to look like a furniture store with table against table, so we use fold-up chairs for Thanksgiving dinner with 20 people.”

“This is a coffee table and performance art space for the kids (laughing). They go nuts there sometimes. It’s fun.”

“I know these knives aren’t that fancy, but I use them the most. All you need to cook is a nice French knife and a good serrated knife. I’m practically on the All Clad payroll here. I like it.” 

“I have to fill this up! I like red wine, mostly the French stuff. I like something with a little grit to it. The French table wines are a little harsh. The California pinots are a little fruity for me.”

“It’s corn season, so we like to do boiled corn and corn salad. We cook a lot for the kids. They have really gotten into salads — Caesar salads with romaine. So we make a lot of that. Pesto is one of the staple items here, and I know it’s wimpy that I don’t make my own. But I can Fresh Direct that.” 

“The kids love this Soy Vay, you can put it on anything.”

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