dishes out fantastic Italian fare from Chef Michael White — including fresh homemade pastas — inspired by the Emilia-Romagna region. The dining room resembles an Italian farmhouse with chunky tables and chairs, wooden ceiling rafters, and walls lined with photos from Bologna. An approachable collection of wines from Emilia-Romagna and other local vineyards is available.
NY Magazine praised the restaurant’s authenticity, “In classic White form, it’s a painstakingly reproduced homage—this time to the cooking of Emilia-Romagna, one of Italy’s great eating regions—replete with burnt-orange terra-cotta façade and potted cypress trees outside the door.” On the food, the magazine wrote, “The chef has a flair for the earthy sauces and ragùs of this pasta-mad region, but his real genius is with the pastas themselves. There are melting, ricotta-infused gnocchi; chewy, macaroni-like creste (named for the rooster’s crest) folded with mussels and shrimp; and deliciously plump cappelletti dumplings that the kitchen douses with butter and bits of prosciutto and stuffs with vaporous deposits of mascarpone laced with the faint, woodsy taste of truffles.”
Use Reserve to secure a reservation at Osteria Morini and enjoy delicious Italian cuisine.