Michael White has opened his third new restaurant in New York this year: Ristorante Morini, an Upper East Side expansion of Soho's Osteria Morini. Executive chef Gordon Finn, who's worked with White's Altamarea Group for five years, will cook rich, regional Italian dishes like beef-shank agnolotti, potato-mascarpone ravioli, and pan-roasted veal chop with pancetta cream. This marks White's seventh New York restaurant, and at the rate he's going, he'll likely hit ten next year. Take a look at the space, a few of the dishes, and the menu, straight ahead.
Piedmontese-prime-beef carpaccio with squacquerone cheese.Photo: Melissa Hom
Lumache: marsala-braised snails, porcini mushrooms, Umbrian black truffle, and almond-milk sformato.Photo: Melissa Hom
Bigeye tuna crudo with shaved radish, blood orange, bottarga di muggine, and tonnato.Photo: Melissa Hom
Grigliata mista with grilled swordfish, octopus, scallop, and shrimp.Photo: Melissa Hom
Insalata invernale with Italian chicories, prosciutto, grilled squash, and black-truffle vinaigrette.Photo: Melissa Hom
The space is huge: It has three private dining rooms that can seat 20, 30, and 40 guests.Photo: Melissa Hom