Osteria Morini introduces New York to the soulful cuisine and convivial spirit of the Emilia-Romagna region of Italy. The region’s central city is Bologna, most commonly recognized as the home of Maserati and Luciano Pavarotti, but Emilia-Romagna, known as the Italian Breadbasket, is also the birthplace of some of the flavors and ingredients commonly associated with Italian cuisine worldwide: prosciutto, mortadella, parmigiano, and balsamic vinegar.
Osteria Morini is named after Michael White’s mentor Gianluigi Morini, the owner and founder of acclaimed restaurant San Domenico in Imola. The restaurant draws strongly from White’s personal experience in Emilia-Romagna, where he worked under Chef Valentino Marcattilii for seven years. In Italian, “osteria” means a place where the owner “hosts” guests. Our 98-seat restaurant, located on Petrosino Square at the crossroads of Little Italy and Soho, offers lunch, dinner, and brunch for a taste of Italy at any point throughout the day.
Morini's menus offer a versatile selection of smaller plates and larger composed platters. Guests are encouraged to begin their meal with a variety of Affettati (sliced meats), antipasti and other small starters to share. White’s signature pasta offerings include a variety of traditional ragus and stuffed pastas from Emilia-Romagna. Meats have a starring role in the Pietanze (entrees) such as Petroniana, veal cutlet, Prosciutto di Parma, truffled cream and buttered spinach; and Carne ai Ferri (simply grilled meats and spit roasts). The wine list includes over 130 affordable wine selections focusing on the north central regions of Liguria, Umbria, Tuscany, Southern Lombardy, Emilia-Romagna and Le Marche, with sparkling wines like prosecco and lambrusco strongly represented. Osteria Morini showcases an extensive selection of Italian aperitifs and digestifs as well as a signature Italian-inspired cocktail list created by Eben Freeman, Altamarea Group's Director of Bar Operations & Innovation.
Chef White dismantled and shipped components from an Italian 1700s-era farmhouse to create such unique decor as the restaurant’s terracotta floor and timbers from the original building to line the ceiling at Morini. The large cast iron door of the farmhouse greets diners as they enter and the doors leading to the restrooms are the original doors from the farmhouse bedrooms. The semi-open kitchen invites guests to watch the action as their meal unfolds.
Although Osteria Morini is still a young restaurant, it has already received one star in the NY Times, 4/5 stars from Time Out New York and we were mentioned on Adam Platt’s list of Best New Restaurants. Platt explains, “Michael White is the city’s hottest Italian chef. Pastas like ravioli stuffed with truffled mascarpone explain why.” NYTimes food critic Sam Sifton also listed the Garganelli pasta dish from Osteria Morini in his list of Best Dishes 2010.
We look forward to seeing you at Morini soon. Buon Appetito!!