Published on August 11, 2016

5 Things to Devour at Osteria Morini

Osteria Morini has been dedicated to the food and drink of Emilia-Romagna, a region of northern Italy, since it opened in 2010. 

Though Osteria Morini is one of award-winning chef Michael White’s more casual restaurants — Ai Fiori, Marea and Ristorante Morini are considered more upscale — it just as masterfully displays the king of pasta’s work in authentic, can’t miss dishes.

WHAT TO ORDER AT OSTERIA MORINI NYC

1. BATTILARDO

Osteria Morini NYC Photo provided by Osteria Morini.

There’s no better way to break bread at an Italian meal than with a generous heaping of cured meats. At Osteria Morini, you can choose from a list of Prosciutto di Parma, Speck (smoked prosciutto), Felino (“King of salame”), Sopressata (sweet cured pork sausage), Bresaola (air-dried beef) and more. Complete the antipasti circuit by adding a few savory spreads or a couple of artisan cheeses to your board. You’ll be glad you did.

2. CAPPELLETTI

osteria morini nyc Photo provided by Osteria Morini.

Since Michael White makes some of the best pasta in Manhattan, the hardest decision when dining at his restaurants is which pastas to order. Do yourself a favor and order the cappelletti. This can’t miss pasta, a truffled ricotta ravioli with prosciutto and butter, melts in your mouth.

3. GARGANELLI

osteria morini nyc Photo by Ted Axelrod. Photo provided by Osteria Morini.

If you think truffles are without a doubt one of earth’s greatest creations, we recommend you don’t pass over the garganelli either. The pasta quills are prepared with cream, peas, truffle butter and prosciutto.

4. BRANZINO

osteria morini nyc Photo provided by Osteria Morini.

Dig into the entrée section of the menu at Osteria Morini as well. The kitchen dishes out a delicious Mediterranean sea bass, complete with summer squash caponata and agrodolce (sweet and sour sauce).

5. COSTATA FOR TWO

osteria morini nyc Photo by Evan Sung. Photo provided by Osteria Morini.

A great dish for sharing among two (or more!), the costata — a 40-ounce, 40-day dry-aged tomahawk rib eye from famed East Coast purveyor Pat LaFrieda — boasts a rich, umami flavor. After aging, only watercress and charred lemon is needed to prepare this heavenly dish.

Book now at Osteria Morini. 

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