1307 N. Scott St.
James Beard-nominated chef Michael DiBianca still tops his pizza with truffled cheese and imported Guanciale bacon, but his transition from upscale, new American to rustic Italian has been fun to witness. The wood-fired pizzas, housemade pastas, fish and cured meats are superb—frills or no frills.
Cutting edge for chef Michael DiBianca meant a return to basics, but done perfectly. No place else serves veal marrow or Iberian ham quite so well.
It sure is fun trying to keep up with über-imaginative chef Michael DiBianca, the CIA-trained chef-owner of Moro. Perhaps the best way to experience his culinary dexterity is through one of Moro’s monthly wine dinners, where dishes can oscillate from tomato-braised rabbit with homemade papardelle to jalapeño-basil grilled shrimp and grits. Moro’s charcuterie selections—globally sourced salumi and cheeses—are among the best around.