After our 10-day-pig-out-fest in Italy, I was burnt out on all things Italian, especially the food, as heavenly as it was. My take on Italian food is that the best kinds are the heartiest, i.e. lots of meat, carbs and wine. As much as I grew up on rice, there’s only so much pasta and pizza I can eat. However, Michael White’s latest addition to his string of restaurants (though at the time of this writing, his latest is actually Ai Fiori), Osteria Morini is a take on casual Italian dining, serving the food of Emilia-Romagna in northern Italy.
The genius of Michael White lies in the pasta. The first line of the New York Times’ review of Morini goes: “Michael White cooks pasta and people go crazy”. I don’t think there’s any more to be said there so I’ll let the pictures speak for themselves.
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