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Steakcraft: Ristorante Morini's Fiorentina for Two

Behind the Scenes Nick Solares 13 comments

To further prove my point that there is no single right way to cook a steak, the newly minted Ristorante Morini serves one up that is marinated in an herb, garlic, and oil mix under vacuum before being seared on the grill and finished in the oven. This comes from a group that already employs three different methods of preparing their steaks at their restaurants and an entirely distinct method at Costata, the steakhouse jewel in Morini's crown. More

First Look: The Butterfly, Michael White's Supper Club

First Look Nick Solares 8 comments

The food at The Butterfly, White's new downtown cocktail bar and supper club in collaboration with cocktail whiz Eben Freeman, is a departure from his renowned Italian cooking. It focuses more on American comfort food classics like the aforementioned patty melt, fried chicken, and spinach and artichoke dip. More

Steakcraft: Michael White's Steaks at Marea, Ai Fiori, and Osteria Morini

Steakcraft Nick Solares 5 comments

While chef Michael White is best know for his rococo interpretations of Italian cuisine, he is at heart a corn-fed Midwestern kid with a love of corn-fed American beef. This is evident at three of his Manhattan restaurants: Marea, Ai Fiori, and Osteria Morini. At each he serves one of the crown jewels of the butchers meat locker—the dry aged strip loin. And just as the respective restaurants offer different glimpses of the thematic elements that inspire them, so to is the handling of the same cut, leading to three very different, yet equally compelling results. More

Serious Eats Neighborhood Guides: Michael White's Upper West Side

Neighborhood Guides Allegra Ben-Amotz 14 comments

James Beard Award-winning chef Michael White is the man behind high-end Italian restaurants Marea, Osteria Morini, and Ai Fiori, but he's also a true Upper West Sider. Take a look at his favorite bagels, pizza, take-out, and more. More

Ice Cream Sandwich Hack: How to Make the Best Ice Cream Sandwich of Your Life

Max Falkowitz 2 comments

A visit from Osteria Morini's Michael White prompted an incredible ice cream sandwich discovery. The bottom line: French pastry + Italian ice cream = crazy delicious. More

Osteria Morini: Michael White For The People

The Serious Eats Team 21 comments

A one-question Italian food pop quiz: What's the difference between an osteria, a trattoria, and a ristorante? The answer can be found at the end of this review. But we've found ourselves unable to care at Osteria Morini, the new restaurant of prodigiously talented Italian chef-restaurateur Michael White (he of the unfortunate, decidedly un-Italian, white bread-y surname). More

The Art of the Lunch Deal: Convivio

Art of the Lunch Deal Nick Solares 6 comments

[Photo: Nick Solares] Convivio 45 Tudor City Place, New York NY 10017 (at 42nd Street, b/n 1st and 2nd Avenue); map); 212-599-5045; convivionyc.com Service: Effusive and professional Setting: Modern room with soft lighting is especially salubrious during the day Compare... More

Marea: Le Collezione

Nick Solares 4 comments

[Photos: Nick Solares] At acclaimed NYC seafood restaurant Marea, chef Michael White crafts a crudo-and-pasta tasting menu, available at Marea's crudo bar. "The pasta station gets slammed every night," White told me when asked what inspired him to create a... More

Snapshots from Meatball Madness

Nick Solares 4 comments

The first Meatball Madness took place last night at the New York Wine and Food Festival, and judging from the attendance and the enthusiasm of the crowd it is fair to say that the event was a runaway success.... More

The Making of Michael White's Fusilli at Marea

Nick Solares 12 comments

See how Marea chef Michael White creates fusilli with baby octopus and bone marrow, his homage to surf and turf, in this behind-the-scenes look at the dish. More

Convivio: Even Adam Platt Really Likes It

Ed Levine Post a comment

I'm a huge fan of Michael White's cooking, so it's not surprising that Convivio, his soulful L'Impero makeover, totally rocks. What is a shocker is that curmudgeonly New York Magazine restaurant critic Adam Platt actually sounds as if he really... More

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