An “Osteria” is traditionally known to be a drinking hole for folk in rural Italy, often pouring cheap local wine straight from the barrel, whilst serving food on the side, made fresh on the day with what was available, meaning menus were rendered pointless. Michael White, inspired by this concept, treasure hunts flea markets, scouring deals for rustic style Italian furnishings to create Osteria Morini. It debuts in October 4th 2010, serving up cured meats, stews, steaks and of course what Michael is famed for – his pasta.
The hand rolled al-dente fusilli came with umami Neopolitan pork shoulder ragù and a quenelle robiolina cheese ($23). The texture, tanginess, together with the richness of all the components really made this dish sing.
The ribbons of affectionately made squid ink torcia was definitely a fishy dish, enhanced by sepia (cuttlefish) and shrimp ragù $24 – its robustness wasn’t for my palate that evening I’m afraid to say, especially with such pitch perfect company.
When did I go? November 2016
The damage: $50-$60 per head with wine
The good: It’s brilliant here, full of evocative unfussy, ingredient-led food that I just want to eat with friendly service. The reasonably priced pasta dishes are a must of you want to hit a carby home run.
The bad: Not that much to be fair.
Would I go again? Yes
Address: 218 Lafayette St, New York, NY 10012, USA