Cuisine:

• Others
• Italian
• Breakfast
• Fast Food and Hamburgers

Morandi Restaurant Description:
When Keith McNally, owner of Pastis, Balthazar and Schiller's Liquor Bar, extended his kingdom of cool to the West Village, car and limo services took notice, knowing the city's hipperati would soon be swarming there. But relegating Morandi to a hangout for the hip would be a disservice to chef Tony Liu, who achieved notice at his nearby West Village eatery, August. Morandi's offerings are straightforward and traditional, congruent with the arched brick and wood-beamed interior of the eatery. The carciofi alla giudea, fried artichoke, is ultra crispy on the outside with hints of moistness on the inside and tastes like it was instantaneously zapped onto your table from Rome's ghetto. Another Roman staple, cacio e pepe---bucatini pasta with pecorino and black pepper---also delivers in terms of authenticity. Other menu standouts include sautéed sea scallops with braised red cabbage and chestnuts, meatballs with pine nuts and raisins, and grilled sliced steak with roasted sunchokes and salsa verde.


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