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, Matt Adler’s very first head chef gig was cooking southern Italian food for Altamarea Group’s Convivio in New York 15 years ago. He later helped the restaurant grouptheir first DC restaurant, Osteria Morini, centered around northern Italian fare, in Navy Yard. Now, he’s partnering with his former employer to open Cucina Morini, which will focus on crudos, handmade pastas, and other dishes from Sicily and southern Italy.
Squid ink taglioni with hand-cut shellfish ragu and Calabrian chili butter. Photograph by Nina Palazzolo. Handmade pastas include a squid-ink taglioni with shellfish ragu and Calabrian-chili butter. Paccheri alla Norma, a traditional dish from Catania made with eggplant and tomatoes, starts off with garlic, chili flakes, and fresh basil fried in olive oil, then is finished off with more basil, so the herb permeates the dish. All the pastas will be available in two sizes to make it easier to sample.
“My time at Osteria Morini was very impactful for me in my career,” Adler says. “So the opportunity to work with them again in a different capacity as a partner, I’m very excited about.”in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
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