New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best Porchetta

  • Osteria Morini

    218 Lafayette St., nr. Kenmare St. 212-965-8777

    Michael White has turned out elaborately delicate pastas during the course of his impressive career, and dabbled in the effete realm of gourmet seafood. But you have only to look at the burly, hypertalented chef to know that he’s an avid pork hound at heart. And his most impressive pork achievement to date is the opulent cut of porchetta served dinnertimes at his casual downtown taverna-style restaurant Osteria Morini. White prepares his Hampshire-pork loin the way the Tuscans do, with clouds of rosemary and sage and a generous rubbing of lemon zest. The pork is spit-roasted until the meat is pink inside and the skin a deliciously crackly golden brown, then served in giant, wagon-wheel-size slices. For truly avid pork hounds, the best way to complement this dish is with the house potatoes, which are tossed with rosemary salt and roasted in fatty, sizzling porchetta drippings.

Next: Madeleine

Join the Discussion

Read All Comments | Add Yours

Recent Comments On This Article

See All | Add Yours

From the 2011 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual “Best of New York” issue.

Read More...