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 98-seat 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 Andrew Minitelli. Osteria Morini’s wine list was curated by AMG Beverage Director Hristo Zisovski to include wines native to this part of Italy.
Although Michael White’s soulful, flavorful interpretations of Italian cuisine indicate otherwise, Michael is in fact a Midwesterner who spent his childhood in Beloit, Wisconsin. Enamored with the culinary world, White enrolled in the Kendall Culinary Institute and then secured a position in Chicago’s Spiaggia. He studied for seven years at the acclaimed San Domenico in Imola before returning to the United States. In 2007, White partnered with Ahmass Fakahany to first open two restaurants in New Jersey. Soon after, Fakahany and White officially formed the Altamarea Group to open Marea, which garnered three stars from The New York Times, received the James Beard Foundation's Best New Restaurant Award, and holds one Michelin star.
From Marea, Fakahany and White extended their culinary vision and opened the second Michelin-starred Ai Fiori; Vaucluse, their elegant French brasserie on Park Avenue; Morini restaurants - Osteria and Ristorante - in several locations; and Nicoletta Pizzeria and Nicoletta Italian Kitchen. Outside the United States, Altamarea has properties in Dubai, Istanbul, and coming soon to Riyadh, KSA.
Chef White has received the highest recognitions in his career from Michelin, The New York Times, James Beard Foundation, Zagats and many other organizations. White was also named of of the “40 Most Influential New Yorkers under 40” by Crains, New York.