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.
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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.
Eben Freeman gained acclaim as a cocktail man at wd-50 and later at Tailor, his work regarded as innovative and boundary-pushing. He's now the director of bar operations for Michael White's restaurant empire, the Altamarea group. And in that role, he's the man behind the cocktail menu at Costata, which opened last week.
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.
Some regular Slice-reading New Yorkers might be wondering why a national pizza blog with a strong New York bent has been completely mum on the pies at Nicoletta, the new pizza venture from über-Chef Michael White who happens to one of the greatest (not to mention one of our favorite) Italian chefs in the city. And you'd be right to wonder. Other than a brief First Look, we've been silent on the subject. Honestly, it was the initial negative press culiminating in Pete Wells' zero-star review in the New York Times that made us give pause and consider the matter. I mean, what is Michael White doing serving heavy, midwestern pizza with a sauce made with dried herbs and low moisture Wisconsin mozzarella? Here's the real story.
With Michael White behind Nicoletta, it was one of the most anticipated openings of the year. And we may be biased here at Slice, but all the more anticipated because it was pizza! There's nothing like a scathing New York Times review, however, to extinguish the excitement surrounding a new restaurant.
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.
Pizza fiends and pizza friends, you've heard about Nicoletta, right? How could you not have? It's the latest venture from James Beard Award–winning Michael White, one of NYC's most highly regarded chefs and the man behind Marea, Osteria Morini, and Ai Fiori. Which means the hype surrounding the place has been through the roof.
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.
Ai Fiori is Italian fine dining phenom Michael White's latest restaurant venture. While White has made his name serving up world class Italian fair and garnering numerous stars from the New York Times and The Michelin Guide, he hails from Wisconsin and has a deep and abiding love, not to mention understanding, of the hamburger. Here's a look at how the White Label hamburger is made.
Chefs love pizza too. So we're chatting up chefs from around the country about their favorites, their home-pizzamaking habits, and their beloved childhood pizza memories. Today's victim: Michael White, chef at Marea and the newly opened Osteria Morini. Chef Michael White and his daughter with their homemade pie. [Photograph: Michael White] Thanks so much for chatting with us! Do you ever make pizza at home? I like to make pizza at home on Sunday nights with my wife and daughter Francesca. Checkout the closeup above!...
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).
Did you miss last night's episode of No Reservations? It was Part 2 of Anthony Bourdain's food porn exposé, featuring chefs Daniel Boulud, Cesare Casella, and Michael White as well as former New York Times restaurant critic Frank Bruni. Oh, and actual porn star Ron Jeremy (unappetizing!) doing intros. Here you go!
[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...
[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...
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....
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.
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...