Address: | 218 Lafayette St, New York, NY 10012, USA |
Phone: | +1 212-965-8777 |
Site: | osteriamorini.com |
Rating: | 4.4 |
Working: | 11:30AM–11PM 11:30AM–11PM 11:30AM–11PM 11:30AM–12AM 11:30AM–12AM 11:30AM–12AM 11:30AM–11PM |
AH
Ahmed Faiad
Hey everyone my names Ahmed Faiad Ive worked at Osteria Morini for almost a month and it was the worst experience Ive ever had as a host. I faced racism and mistreatment. when I I first started working there for my training theyd always be treating me with respect and once the training days was over every time the managers would speak to me and other workers they would use foul language and they wouldnt even have to be yelling its something that their used to. Theyd always use profanity to the coworkers. Thats just their environment in the kitchen and everywhere else just away from the customers. From the perspective of them being on ny times and other well known magazines, I thought I would be working at a very professional restaurant. Turned out they were very disgusting people and very unprofessional. All the hosts hated a new manager named Megan. It wasnt even my first week and they were already talking very disrespectful about her. Anthony, Mariam,and Kelly always told me that she wants to make things better than how the old managers had eveything in a way were she literally makes everyones job even harder and make things actually worse. Kelly was gay as well as Anthony. Theyd both always talk about their gay relationships and what Anthony would do with his boyfriend and Kelly would always talk about what shed do with her girlfriend which made me feel very uncomfortable because of their negative minds. I have nothing against gay people what so ever but if u put yourself in my position youd definitely feel uncomfortable just like I did. If that would constantly happen everyday. I just never spoke to any manager because I thought theyd never care since I met their true characters thats hidden by the restaurants big name. Once me and Kelly were having a conversation and I was asking her why is there always white people that come in the restaurant why no hispanics or black people then she says because black people cant even afford to pay their phone bill so how will they come to such a high class restaurant. I said excuse me thats racist she said how I said because u literally just violated a whole race then she said no its not its the truth and thats prejudice u dont know the difference between a racist and a prejudice. She then walked away and when she came back I asked her whered u go to look up the word racist in the dictionary she said excuse me I went to go do my job... I just wanted to call it a night so let things go didnt wanna get yelled at my first couple of weeks. Another thing is that theyre always scared of health inspection because they are really dirty in the kitchen and In the coat checking also with throwing out garbage. I remember I witnessed one of the chefs drop pasta on the table then putting it back in the plate before handing it out to the waiter for the customer. Imagine how much bacteria infected that human that ate that pasta that night. Imagine that was you sitting in his spot. This happened the day I had my kitchen trial. Also they always told me if health inspection comes distract them so that Anthony or anyone that was with me presses a button thats under the front desk where people make reservations right where u enter the restaurant. Its a button under the desk that has the computer on it. This helps give the managers a heads up and make them rush things so theyd look better in front of health inspection. They told me to also take them to the kitchen and pretend to ask everyone wheres the manager so that the managers get eveything together. I remember the girls used to throw peoples jackets mad disrespectful and hang them in a very careless way. People used to come in with very expensive jackets from moncler to Canada goose Calvin Klein u name it. A lot of people complained about the food and the waiters but the managers never cared because people never made a scene they just spoke to the manager in private. Once they got a new guy that was working as a manager in another hotel I knew they were gonna let go of me and they did. I swear I just saw it coming.
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A Private User
BERNARDSVILLE NJ LOCATION OF "OSTERIA MORINI": Due Terre, the site of fun, great dining and fine wines, has now become Osteria Morini. Same ownership, same management, wonderful food and cocktails....in a newly designed and renovated space which has a more open, yet Earthy feel. Weve dined here twice and have gotten take-out once in a span of 13 days, since the change in branding. Had amazing pasta (now served in smaller and larger sizes).....mine was with Sedanini cream, radicchio, truffle butter and prosciutto. (Just a little something light ;-). Also had roasted brussel sprouts with pancetta and onion. Everything was absolutely delicious and I appreciated the ability to get smaller portions and sides, mixing and matching. My son had the short rib and loved it. Meringue and gelato for dessert: Wow. Im a person who tries not to live in the past. Times change, people change, spaces change. I have a pretty open mind as long as the service and FOOD remain great. I was not disappointed in either. Were so fortunate to have Osteria Morini and its leadership and depth of culinary skill in our town. What a gift. Were looking forward to many more drinks around the bar and excellent meals, enjoying a new and different buzz, in a more open and welcoming space. We have enough of "the same" in NJ. Sometimes I can hardly tell which restaurant I am in. This is distinctive in a good way. Surrounded within 20 minutes by fancy, if we want fancy, wed rather have a new kid on the block which is sophisticated and attractive and well-run, with high standards. It will be fun to come here with 2-3 couples or a group of girlfriends, in addition to when I visit for dates with my husband. We were weekly regulars at Due Terre and will remain so at Osteria Morini. I saw NO change in the quality and presentation. Congrats on creating something refreshing and different, with awesome food, in the hinterlands of Manhattan. Thanks.
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Michael Worth
Service was mediocre, and thats honestly been generous. There is no excuse for poor service anywhere, even if the only thing being sold is peanuts. Also, while it was cooked exceptionally, the portion size of the pasta was undoubtedly small for the price. My table ordered three different ones and were all equivalents. As someone who has spent their career in a kitchen, I understand all that goes into food and Im willing to spend lots of money on food when I eat out - so Im not just trying to be "cheap" or sound off on needing a bigger portion size. The portion size was fine, just not at that price point. Lastly, the focaccia was dry and over-baked on the top which was bothersome simply based on it being an amenity. It may seem counterintuitive, but if youre going to hand something out, it actually has to be stellar because every single person is going to be tasting it. If you took a poll and asked guests two questions as they left, "Did you have the focaccia?" and "Did you have the (insert arbitrary dish from menu)?" The results would be staggering – easily more than double in favor of the complimentary bread. Its not free anyways, you dont get to use a hotel pool unless youre currently renting a room. For this reason alone it has to be exceptional, if it isnt then dont make it available for service. No informed guest is going to be upset if told that There will be no bread accompanying dinner tonight because its quality did not reach a standard we (Osteria) feel comfortable serving. Conversely, however, when poorly executed focaccia is served to an informed diner, it becomes this annoying conversation loaded with principled rhetoric and what is or what isnt implicitly suggested by serving bread thats been compromised.