"It's like prosciutto," Chef de Cuisine Asi Maman says of the long-aged steak special he gets from Pat LaFrieda. It's served in small portions because the flavor is so intense, and when it drops on the menu, it sells out within the hour. Here's how it gets made.
'osteria morini' on Serious Eats
As usual I experienced so much serious deliciousness this year, so when Max asked me to come up with a list of my favorite must-eats, I found it excruciatingly difficult to limit myself to the usual ten, so I didn't.
It's been a great year for sandwiches in this city. We found new loves in pastrami and patty melts. We celebrated grilled cheese in all its oozy forms. We even hacked a few sandwiches of our own. Here are 30 standout sandwiches we had this year.
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.
Pastry Chef Bob Truitt runs six menus for Michael White's Altamarea Group, but his easy laugh and gentle smile don't give away his many responsibilities or lack of sleep.
We can't deny it, Fall is finally here. The cold weather brings with it many things: seasonal vegetables like pumpkin and cauliflower; the chance to drink soups to protect against the cold; and the opportunity to indulge in some really rich and warming dishes. Here are ten great vegetarian dishes around NYC that are perfect for this weather.
As National Ice Cream Month draws to a close this week, we'd like to leave our readers with one last icy, creamy, and delicious gift. Here are the SE staffers' favorite ice creams in NYC (although some of us had a hard time deciding on just one).
Our lives changed the day we decided to stick some gelato into a kouign amann from two great Soho spots a five minute walk away. It got us thinking: what other great sandwiches could we make around town? And who says an ice cream sandwich must be limited to cookie plus ice cream?
This is one of the most apricot-intense experiences you can have next to actually eating an apricot. Spooning up a bite of this gelato is like biting into a fuzzy-skinned, peak-ripe apricot. Made with fresh apricots and some lemon juice, it tastes of pure fruit. All that juicy nectar with a faint tartness and a golden-orangey sweetness, but not too sweet.
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.
Meatball Madness was a hot ticket at this year's New York City Wine & Food Festival, as evidenced by the sold-out tickets and by the long line stretching far down Mercer Street. We understand; after all, who doesn't love meatballs? Particularly when they're being made by New York's hottest chefs. With our discerning meatball palates on high alert, we wove our way through the crowd of food-lovers and Food Network lovers alike (Giada De Laurentiis was the evening's host, and Guy Fieri made an appearance), sampling all sorts of meat- (and meatless!) balls.
Of the many pastas on the menu at Osteria Morini, the Cappelletti ($18) are my favorite.
At Osteria Morini, a quenelle of pure white mascarpone cream finishes off the Pear Tart ($11) on the dessert menu. It's not just any old pear tart, mind you
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).