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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 restaurant—rather, osteria—is 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 lard—or 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, Chicago—2011 Hot List
View the entire Hot List of the travel world's most noteworthy debuts in 2011 ›
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