Chefs Pino Luongo, Tim Ryan, Scott Burnett and team in the Beard House kitchen
Baby Gnocchi with Fava Beans, Crispy Bacon, Scallions, Corn, and Parmigiano Broth
Smoked Salmon with Salmon Tartare on Crispy Chickpea Fritters
Miniature Buffalo Mozzarella Napoleons
Roasted Beet–Rhubarb Salad with Crispy Gorgonzola Fritters, Arugula, Toasted Walnuts, and Vincotto
Bucatini with Ramps and Pancetta Ragù
Sautéed Sea Scallops with Crispy Bone Marrow Fritter, Chanterelles, Scallions, Soft Polenta, and Porcini Sauce
Roasted Lamb Loin with Braised Lamb Lasagna, Chickpeas, Green Olives, Sun-Dried Tomatoes, and Aromatic Honey–Yogurt Sauce
Warm Chocolate–Caramel Tart with Caramel Gelato and Espresso Sauce
Dinner

Pino Luongo’s Mediterranean Feast

Pino Luongo
Morso, NYC

Tim Ryan
Morso, NYC

Scott Burnett
Morso, NYC

A pioneer of modern Italian cuisine in America, Pino Luongo made his mark with Tuscan trattoria Il Cantinori and iconic restaurants Coco Pazzo and Le Madri. Luongo recently returned to the kitchen with the opening of Morso, where executive chef Tim Ryan (formerly of Picholine and Bouley) and sous chef Scott Burnett serve impeccably crafted Mediterranean fare.

​Event photos by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Baby Gnocchi with Fava Beans, Crispy Bacon, Scallions, Corn, and Parmigiano Broth
    • Smoked Salmon with Salmon Tartare on Crispy Chickpea Fritters
    • Grilled Duck Sausages with Fig–Olive Chutney
    • Miniature Buffalo Mozzarella Napoleons
    • Fattoria San Giuliano Arneis 2010
  • Dinner

    • Roasted Beet–Rhubarb Salad with Crispy Gorgonzola Fritters, Arugula, Toasted Walnuts, and Vincotto
    • Costaripa RosaMara Chiaretto Rosé 2010
    • Bucatini with Ramps and Pancetta Ragù
    • Schreckbichl Colterenzio Pinot Nero 2010
    • Sautéed Sea Scallops with Crispy Bone Marrow Fritter, Chanterelles, Scallions, Soft Polenta, and Porcini Sauce
    • Jermann Chardonnay 2010
    • Roasted Lamb Loin with Braised Lamb Lasagna, Chickpeas, Green Olives, Sun-Dried Tomatoes, and Aromatic Honey–Yogurt Sauce
    • Viticoltori De Conciliis Donnaluna Aglianico 2009
    • Warm Chocolate–Caramel Tart with Caramel Gelato and Espresso Sauce
    • Borgo Maragliano El Calié Mosto d’Uva Moscato 2011
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 05.15.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

February 2013

S M T W T F S
27
28
29
30
31
1
2
 
 
 
 
 
Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
3
4
5
6
7
8
9
 
Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
10
11
12
13
14
15
16
Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
17
18
19
20
21
22
23
 
 
 
Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
24
25
26
27
28
1
2
Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Kitchen Cam