Ristorante Morini, NYC 2

April 9, 2019

On February 26, 2019, Dennis and I had lunch at Ristorante Morini.  I started with a glass of Prosecco Brut “Jeio” Bisol (Veneto).

Cheese focaccia was put on the table.

Dennis started with
Kale Salad
kale salad, seasonal vegetables, orchard fruit,
candied almonds, ricotta salata.

Really healthy and he enjoyed all of it.  

My first course was
chestnut soup, celery root, amaretto cookie

Lovely rich winter flavors. 

We both had glasses of
2015 Chianti Classico | Terre di Montefili (Toscana).

Dennis went on to
basil & ricotta, parmesan cream

My main was
acquerello risotto, wild mushrooms, porcini fonduta.

The acquerello rice made a chewy risotto, which went well with the various mushroom flavors.

For dessert I had
Panna Cotta
pistachio crema, lemon crema,
blood orange gel, grapefruit campari sorbet.



On March 22 I returned to Ristorante Morini for dinner with Linda. It is a short walk from our apartment; this was Linda’s first meal out since having her left knee replaced over five weeks before. The view from my seat:

Linda was not drinking wine, but I started with a glass of 2017 Vermentino di Sardegna | Mora e Memo. A basket of excellent rosemary focaccia with a cruet of olive oil was put on the table.

For our first course we shared
Fritto Misto
crispy calamari and shrimp zucchini, lemon aioli

My first helping:

This was very good. The generous portion in the serving bowl was hot and fresh. The quick, hot deep frying had sealed in and brought out the flavors of the seafood. The zucchini added softness to the seafood crunch. The aïoli was very garlicky and a perfect addition in small dabs. 

Linda went on to
maine lobster ravioli, seppia crustacean brodetto.

The Morini menu notes that all pasta is made in house. The tortelli shown here were quite rigid and had no flavor.  There was some sort of ground lobster inside the tortelli, but it had no real taste.  Linda did not realize that crustacean brodetto was tomato sauce. She cannot call this dish a success.

I had a glass of
2016 Rosso di Montalcino | Canalicchio di Sopra (Toscana).
My main course was
Ricotta Gnocchi
ricotta gnocchi, braised oxtail, soffritto, brussels sprout leaves.

The oxtail shards made this a rich, wintery dish. I enjoyed finishing it slowly.  

We did not have dessert.

Although we go to Ristorante Morini frequently, I had only put up a blogpost once, five years before. (To see it click here.) We find the cuisine is generally well done without excess elaboration. The service is friendly and efficient. The noise level varies, but is quite reasonable at lunchtime. 


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