‘Tiny Bites’ of News From Morso


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. Our team is committed to offering this delicious specialty between now and the end of summer, so look for them in our Spaghetti al Pomodoro Crudo and, of course, the heirloom tomato salad.

Other ingredients integral to our summer menu include a wide variety of organic herbs. Also sourced from KK’s “The Farm,” organic basil, rosemary, sage, parsley, cilantro, chives, tarragon and  oregano are bought to the restaurant fresh and hung to dry in our storage. Our herb use is very extensive, as herbs provide an important taste dimension to many of our dishes.

Our chilled cantaloupe gazpacho would not be the same without a little touch of tarragon, whereas our tomato gazpacho derives its distinct flavor from our special blend of basil and cilantro. Rosemary and sage infuse our fish and steak entrees to help them reach their optimum taste intensity.

I have always felt late summer dining showcases the season’s ingredients at their best. The staff and I invite you to stop by and see for yourself, whether you choose to eat al fresco on the Terrace or in the air conditioned dining room.

Chef Pino