Osteria Morini brings the soulful cuisine and convivial spirit of Emilia-Romagna in northern Italy to Manhattan’s vibrant SoHo neighborhood. Known as the Italian Breadbasket, this region is also the birthplace of some of the flavors and ingredients most commonly associated with Italian cuisine worldwide: prosciutto, mortadella, parmigiano, and balsamic vinegar. In Italian, “osteria” means a place where the owner “hosts” guests. The restaurant, located on Petrosino Square, offers lunch and dinner daily, and brunch Saturday and Sunday. Chef White dismantled and shipped components from an Italian 1700s-era farmhouse to create the unique décor. The semi-open kitchen allows for guests to watch the action of their meal preparation unfold. Executive Chef Bill Dorrler oversees the kitchen operations at Osteria Morini, led daily by Chef di Cucina Heather Pelletier. Osteria Morini’s wine list was curated by AMG Beverage Director Hristo Zisovski to include wines native to this part of Italy. Osteria Morini received one star in from The New York Times, with restaurant critic Sam Sifton noting that the Garganelli Pasta was one his favorite dishes of 2010. It was awarded four stars from Time Out New York and was included on New York Magazine Restaurant Critic Adam Platt’s list of Best New Restaurants.
Request Info
Capacity
Listing Amenities
Osteria Morini brings the soulful cuisine and convivial spirit of Emilia-Romagna in northern Italy to Manhattan’s vibrant SoHo neighborhood. Known as the Italian Breadbasket, this region is also the birthplace of some of the flavors and ingredients most commonly associated with Italian cuisine worldwide: prosciutto, mortadella, parmigiano, and balsamic vinegar. In Italian, “osteria” means a place where the owner “hosts” guests. The restaurant, located on Petrosino Square, offers lunch and dinner daily, and brunch Saturday and Sunday. Chef White dismantled and shipped components from an Italian 1700s-era farmhouse to create the unique décor. The semi-open kitchen allows for guests to watch the action of their meal preparation unfold. Executive Chef Bill Dorrler oversees the kitchen operations at Osteria Morini, led daily by Chef di Cucina Heather Pelletier. Osteria Morini’s wine list was curated by AMG Beverage Director Hristo Zisovski to include wines native to this part of Italy. Osteria Morini received one star in from The New York Times, with restaurant critic Sam Sifton noting that the Garganelli Pasta was one his favorite dishes of 2010. It was awarded four stars from Time Out New York and was included on New York Magazine Restaurant Critic Adam Platt’s list of Best New Restaurants.