For Osteria Morini, acclaimed chef Michael White created a menu devoted to the Northern Italian regional specialties of Emilia-Romagna, where he spent seven years. His long-simmered ragùs are rich with flavor, and all the pastas are house-made. The menu is meaty, from the carefully curated selection of sliced meats to braised chicken with pork sausage to grilled steaks. Italian wine is served on tap from barrels or by the bottle from an impressive list. The design is classic Italian rustic, with wood tables, wood beams and a miscellany of wooden cabinets and Italian images on the walls.