Alex Levin

Some news everyone! For Hanukkah, I'm offering sufganiyot -- brioche doughnuts filled with caramelized apple compote, dusted with sugar and served with butterscotch gelato. Available for dinner and brunch (one doughnut added to the pastry basket on us.) Our first winter dessert is on the menu - chocolate ganache, cashew, satsuma mandarin and pomegranate -- I hope you will like it! Lots of people requested an expanded offering of Holiday Sweets, and so I launched a little pop up program within my pastry department for the duration of the month -- offering chocolates, candies, cookies, pies and tarts -- also in larger format packages for gifts or office parties. Anyway, take a look at the link. Thank you! Happy holidays!

Hi Everyone, Thanksgiving is approaching, and many of our guests have asked if I would consider baking pies for them to have at their own Thanksgiving tables. The answer -- YES! Very excited to offer a few options: We have 3 pies available, and they are already going fast! -Caramel Apple Pie with Crisp Oat Streusel -Honey Pecan Pie with Chocolate Crust -Lemon Tart with Toasted Meringue Please spread the word and consider letting me take a slice out of your Thanksgiving prep... :-) Here is the link: https://events.r20.constantcontact.com/register/eventReg?oeidk=a07ebtnk8axeaaf46c6&oseq&c&ch Thank you! -- Alex

Hi Everyone - ICYMI! Starting this week, Osteria Morini is kicking off Morini Mondays. The special involves $10 pastas all night long every Monday, with $20 bottles of Lambrusco and $2 Fernets. The special speaks for itself, but it's a great way to come into the restaurant and try the whole menu actually, so biased pastry chef that I am -- save room for dessert! The pasta menu is here. -- Alex

Hey Everyone, It's been great to read all of the comments on the blog. I just wanted to share with everyone how excited I am about the fall menu designed this year at Osteria Morini. To help everyone understand the menu, I always have a two chocolate desserts. One is the tortino (now filled with jivara milk chocolate that has been slow roasted to produce a complex set of flavors and turned into a ganache) - it is served with dulce de leche and vanilla gelato. Also, there is the Praline (which replaced the tiramisu) and has flavors of espresso, almond, chocolate and torrone. Since it is fall, we have two seasonal desserts: Mele (honey crisp apple, vanilla bavarian, pecan financiers, and maple pecan gelato) and Pere (packed seckel pear, walnut cake, concord grape sorbet, honey buttermilk gelato, and a few other surprises.) My favorite dessert is the Riso which has flavors that remind me of my favorite childhood cereal - cinnamon toast crunch. There's an affogato with butterscotch gelato, and an array of flavors on the scoop menu of gelato and sorbet. Come and try the desserts! Save lots of room! And if you have anything you want to see, please feel free to share your ideas! -- Alex