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A Culinary Journey of Excellence Chef Bano, a distinguished figure in the world of fine dining, began his illustrious career in Italy after receiving formal training at the prestigious IPSSAR Culinary Institute of San Pellegrino Terme in Italy. By the age of 16, he was already working alongside Italy’s elite chefs, such as Pietro Leeman at Joia, Italy's first Michelin-starred vegetarian restaurant, and Antonio Ghilardi, former chef of Gualtiero Marchesi and Picci, a two Michelin-starred restaurant in Cavriago, Italy. During his formative years, Chef Bano honed his craft in renowned Italian establishments such as Hotel Gallia Gran Baita and Club Hotel Baja Sardinia. His expertise extended to curating a dessert menu for the Michelin-starred Tuscan restaurant Lio Pellegrini, solidifying his reputation as a versatile and innovative chef. Chef Bano's culinary journey took an international turn when he moved to the U.S. during the fusion cuisine boom. In San Francisco, he joined the opening team of Azie, a French-Asian fusion restaurant led by Donnie Masterson. At Azie, he skillfully integrated French cooking techniques while embracing the burgeoning farm-to-table culture. In New York City, Chef Bano worked under culinary luminaries such as Danny Meyer at Union Square Café and with Tony May at San Domenico, further refining his skills. In 2014, he was appointed Executive Chef of Giorgio Armani’s flagship restaurant, Armani Ristorante 5th Avenue. Collaborating closely with Mr. Armani, Chef Bano showcased his culinary prowess at prestigious global events, including A World Journey: Four Chefs from Four Corners. His innovative creations earned acclaim from esteemed publications like Vogue, La Repubblica, and La Cucina Italiana. Previously as the Executive Chef of Spring Place, Chef Bano successfully opened the private club restaurant and led the club’s zero-waste and home-cooking culinary programs. He continued to showcase his innovative culinary skills through pop-up collaborations with world-renowned chefs such as René Redzepi (NOMA), Mauro Colagreco (Mirazur), Niko Romito (Bulgari), Ana Roš (Hiša Franko), Pia Leon (Kjolle), and Caviar Kaspia. Currently serving as the Executive Chef at Morandi, Chef Bano continues to bring a legacy of innovation, expertise, and dedication to every plate. His career is a testament to his unwavering commitment to culinary excellence, sustainability, and the art of fine dining. , Morandi NY offers a variety of dining options, including breakfast, lunch, dinner, brunch, and desserts in a cozy NYC location., Non Alcoholic Drinks (garnished with a splash of Perrier water) Raspberry "Mojito" raspberry, mint, club soda 10 Ginger Pear Lemonade fresh lemonade, ginger beer and pear purée 10 Cucumber Cooler cucumber, mint, Pellegrino 10 Antipasti Polipo alla griglia grilled octopus with potato confit, Sorrento lemon & salsa verde 24 Carciofi alla Giudea* fried artichokes with lemon-caper aioli .
Nestled in the heart of the West Village, Morandi offers seasonal Italian dining in a lively setting. Fresh handmade pastas and comforting entrées adorn the menu along with an extensive wine list. Morandi is open for breakfast, lunch, dinner and brunch and offers outdoor seating in the warmer months., Location 211 Waverly Place (at 7th Avenue) Get Directions HOURS Breakfast Mon - Fri 8:30am – 11:30am Lunch Mon - Fri 12:00pm – 4:30pm Dinner Sun - Thu 5:00pm – 10:00pm Fri & Sat 5:00pm – 11:00pm Brunch Sat & Sun 11:00am – 4:30pm Delivery & Pick-up DINNER Every Day 5:00pm – 9.30pm BREAKFAST & LUNCH Monday through Friday - 8am to 4:00pm pick-up only or Caviar/DoorDash delivery BRUNCH , RESTAURANT WEEK - 2024 - Sunday - Friday Lunch -30- Dinner -60- January 16th through February 4th, His expertise extended to curating a dessert menu for the Michelin-starred Tuscan restaurant Lio Pellegrini, solidifying his reputation as a versatile and innovative chef. Chef Bano's culinary journey took an international turn when he moved to the U.S. during the fusion cuisine boom., MORANDI SUPER BOWL FEAST MORANDI Feast includes 2 choices of Morandi signature appetizers & meatballs with beer and wine selection SUPER BOWL MENU $48 (serves one to two people) Focaccia margherita tomato sauce, basil & mozzarella on a hand-stretched focaccia, fresh buffalo mozzarella with Prosciutto di Parma cured for 24 months, New York grapes & olives 23 Crudo di Pesce thinly sliced branzino, citrus herbs & green chili, olive oil from Noto 23 Polpettine alla siciliana Sicilian style meatballs, pine nuts, raisins & olio extra vergine IGP Sicilia Bio 2023 (small -13- large -24-) Carciofi alla Giudea.