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
  • Call 212.627.2308 to reserve
 
 
 

August 2013

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Beard on Books Wed, 08.07.2013
 
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