Morandi |
Even Hotter Than GiadaMorandi Opens Wednesday, February 21, 2007 As much as you love a good bowl of penne, Manhattan needs another Italian restaurant like MTV needs another reality show. But when Keith McNally’s involved, we know you won’t only make an exception, you’ll also be there on opening night. And so Morandi, McNally’s first Italian venture, soft opens to the public this evening. As we’ve seen with Balthazar, Pastis, and Pravda, the man’s a stickler for authenticity. So, count on the décor and food to wondrously transport you to the Old World. With loaves of freshly baked bread and wine bottles lining the shelves (ciabatta and straw-casked Chianti in this case), Morandi screams classic McNally: low ceilings fastened with exposed wooden beams, used brick walls, vintage ceramic tile floors, and provincial candelabra chandeliers invoke the vibe of a rustic country farmhouse turned trattoria. Chef Jody Williams (most recently of Gusto) has improvised a menu of regional specialties from all over Italy including ribolita (Tuscan vegetable and bread soup), lardo roasted rabbit, seafood fritto misto, and a mushroom risotto with blueberries and sage. Relax knowing that Dale DeGroff trained the bar staff. So, what promises to be an excellent Prosecco cocktail should help ease the wait.
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