In a loving profile of hotshot chef Michael White that includes glimpses of his childhood (football, knee injury), his time in Italy, and his ascension in the New York restaurant world, we learn of the man's huge ambitions and overt sense of confidence. On the first matter, the profile confirms plans for Hong Kong, notes that Osteria Morini was designed to be easily cloned, and says that he wants to open "some casual, takeout pasta analogue to the chef Tom Colicchio’s ’Wichcraft sandwich shops that can be planted far and wide and generate more revenue than any fancy flagship." This is, of course, in addition to his place at the Setai and at LaGuardia.
On the second matter, White makes a point to mention that he spent more time in Italy than Batali, is proud that he spends so little time on TV, and says that "because he isn’t Italian, he doesn’t take Italian cuisine for granted." He thinks that if he had an Italian last name, he would have gone farther faster. Also, he apparently posed for the photo at right, which in and of itself is pretty great.
Click through to read the full shebang and find out more about the menu at the upcoming Osteria Morini.
· Plotting Dominion Through Pots of Pasta [NYT]
· All Coverage of Michael White [~ENY~]
[Tony Cenicola/The New York Times]