Veal Tongue with tuna aioli; Chestnut Gnocchi with slow-braised rabbit; Branzino with guanciale—chef Kenneth Johnson (formerly of Pescatore, Picholine, and Osteria Fiorella) has created a menu with classic and creative Italian dishes at the new Morsi in Tribeca.
“Bites” in Italian, Morsi also features parmigiana dishes, including a duck parmigiana with dates, port wine, and tallegio; and a Lobster Fra Diavolo Parmigiana with pecorino toscano and squid ink linguine. Small shared plates, brick oven pizza, and calzones are also served.
The restaurant features two self-irrigating vertical gardens that add greenery to the bright dining room.
The restaurant opens on Sept. 25 for dinner, with lunch service planned for the near future.
Morsi Trattoria & Enoteca
22 Warren St.
212-577-2725
www.MorsiNYC.com
