From the editors of Condé Nast Traveler:Anyone who has eaten at Michael White's previous establishments (including Marea, Alto, and Convivio) knows that the Michigan-born chef can do fancy Italian. But his newest restaurantrather, osteriais an ode to the dairy-rich, meat-centric food of Northern Italy's Emilia-Romagna region. At Morini, explains admirer April Bloomfield, "White extrudes his pastas in-house, giving them a nice rustic texture." He also embraces simple, fatty pleasures like butter, olive oil, cream, and lardor any other fat, for that matter. Expect deep-fried béchamel croquettes, polenta topped with lardo, and prosciutto and mortadella meatballs (entrées, $17-$28).
Must eat: The mascarpone-stuffed pasta with black truffle, and the veal and pork ragù.
Chef Michael White's favorite new restaurant: Graham Elliot's Grahamwich, Chicago2011 Hot List
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