218 Lafayette St, New York, NY | Directions 1001240.721801 -73.997603
Mon-Fri 7-10:30 am-1 am, Sat-Sun 10:30 am-1 am
Neighborhoods: Downtown, SoHo
Michael White, arguably New York's preeminent Italian chef, has done four-star seafood at Marea, Northern Italian at Alto, and French-Italian at Ai Fiori, but his heart will always be in the meaty ragus and robust pastas of emilia-romagna, the spirtual home of Osteria Morini. Its pastas are dense and rich, festooned with cream or meat sauce, and as often as not butter too. The grilled meats are superb, and the cured ones even more so. A big selection of area wines, including 8 different Lambruscos, goes with it.
Michael White is an incredible chef who continues to leave mouths agape with his sublime pastas. The Negroni menu is also a nice touch
Delicious northern Italian food in a fortissimo environment – It took split-second timing to secure a reservation, a month ahead of time... but it was worth the wait. We were seated right on time in the midst of the decibel-filled rustic style dining area between the bar and the kitchen. Do not visit Morini if you fancy red sauces or a soothing, romantic environment; this place gives "loud" a perfect meaning. But once the food arrives, you'll want to savor it, bite by bite. Appetizers are just that: small portions of delicately prepared food. The main courses --pork, chicken, veal or pasta-- are beautifully prepared.. And the desserts beyond reproach. No need to describe course by course, dish by dish: suffice it to say the cucina impressed as all. Also, the service was friendly, attentive, efficient and, best of all, rather unobtrusive. Perhaps they're told to keep a low profile and let the noise roll on, unobstructed.
Great food, ruined mood – At around 6pm on a Sunday, after a few hours of furniture shopping in SoHo my husband and I were hungry and looking for a place to have a nice glass of wine and relaxing meal.
We walked by Osteria Morini on Lafayette and thought the menu looked really good, so we walked in and asked the hostesses if they could accomodate us without a reservation. The restaurant had just opened for the evening, so besides us there was one other couple and a young couple with a toddler (who had told us outside that this was their first time there, and that they were looking forward to trying the fare, having been to chef Michael White's other eateries around town).
We were excited when we were told they could seat us, though our excitement quickly faded when the tall, lanky host in a fur-trappers hat walked us through the empty restaurant all the way to the very last tiny 2-top right next to the bathroom. What a letdown!
We asked if there was another table we could sit at, or offered to sit at the bar. The skinny-jeaned fur-trapper walked away wordless (guess he was assuming we'd follow him), and then asked if we wanted the chef's bar or the regular bar (we want a seat not in the bathroom!). When we asked what the difference was between the two, he said 'The regular bar is over there' (duh!).
We seated ourselves at the regular bar. By then our excitement had turned to a bit of anger and frustration over the whole thing and all I wanted to do was get out of there. But, since we were starving, we agreed to just order a glass of wine and an appetizer and go to our neighborhood Italian place for dinner. While the mozzarella with figs and polpettine appetizers were amazingly delicious, they definitely could have benefited from a better first impression.
Remember, Chef White, the immortal words of Peter Drucker: "Quality in a service or product is not what you put into it. It is what the client or customer gets out of it."
Delicious Pasta – New spot - just opened! Loved the atmosphere and the pastas were absolutely delcious. Only suggestion would be to offer a pasta sampler since choosing only one or two for the options was super difficult!! Also, they have a few kinks to work out since the branzino I ordered tasted a little bit fishy. Other than that, I'll definitily be back and will be ordering the pasta!
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