Morandi

Morandi Restaurant Review:

When Keith McNally, owner of Balthazar, 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. Morandi’s offerings are straightforward and traditional, congruent with the arched brick and wood-beamed interior of the eatery. 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 trout with bacon, chanterelles and cannellini beans; meatballs with pine nuts and raisins; and grilled porterhouse with rosemary and garlic.