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‘Tiny Bites’ of News


If you feel like the lazy days of summer are slipping by all to quickly, you are not alone. While the calendar assures us there are three  more weeks of summer, the start of school and cooler weather tells us that time is passing quickly. As you begin to plan for the fall season, we would like to take this opportunity to advise you that Chef Pino will be offering his signature Rosh Hashanah prix fixe menu in the restaurant again this year.


Petto di Pollo Toscana

A classical Florentine dish, the chicken is poached in herbs and olive oil, sliced in slivers and served with mostarda (sweet pickled) fruits and mixed greens. Look for this delicious dish on the summer lunch and brunch menus.

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The highlight of our late summer menus, the heirloom tomato, has arrived!

The heirloom tomatoes we use at Morso are grown on KK’s “The Farm,” a family-owned and operated organic farm located in the small hamlet of Southold, Long Island.  The four varieties I have chosen for the restaurant, Cherokee Purple, Basinga, Aussie and Black Krim, are hand selected from 16 varieties grown entirely from seed. They are trucked in daily on flats and arrive in the restaurant about 2:00 p.m. to be cleaned, chilled and prepared prior to service that evening.