Finger Lakes Summer visits Moro's Table

Street view of Moro's Table

Moro’s Table in Auburn New York is a fabulous new restaurant. Not only was the food delicious, but the service was very attentive.

The menu specializes in seafood, including a selection of sushi, seared rare sushi grade tuna, east and west coast oysters, house smoked salmon and tuna tartar. I enjoyed  the Absolut Peppar Oyster Shooters, which came in shot glasses.  I also enjoyed the Butter Fish & Avocado Roll, and Mussels with Parsley and White Wine.

View from the inside of Moro's Table

Other items we enjoyed were a Spicy Tombo Tuna Roll, the Lobster and Seafood Bouillabaisse, and the Beef Brisket Bordelais. There are lots of other great menu items available in small and large servings.

The dessert course included the Pear Tart, a Creme Brulee, and a Nutty Angel Rail, while I enjoyed a delicious port.

I was impressed by the knowledge our waitress had of the menu items. We received complimentary Limoncello between courses because she felt like we were waiting too long.

While we were enjoying our meal, Edward Moro came out to meet us and told us about his previous position as head chef at Mirbeau. He was hoping to open his first restaurant in Skaneateles, and there is an awning with the restaurant’s name on it along the main street, but lease issues forced him to look elsewhere. I expect with the popularity of the 1 East Genesee Street location in Auburn, and the stunning interior, that Moro’s Table will stay in Auburn.

Entrance to Moro's Table

Ed Moro says on his website:  “I always loved to cook.  As soon as I could, I started a 5 year apprenticeship with a Sous Chef, Heintz Huttle, at the Hotel Hershey.  The work was challenging and I had to put in very long hours.  To pass the time, I would imagine someday owning my own restaurant.  I envisioned a small and intimate space that would enable me to cook with local products, come out of the kitchen and get to know my guests.

I worked my way through some of the most beautiful places in the country, including California’s Napa Valley and the Oregon wine country.  Over 10 years ago, I felt ready to take on the role as Executive Chef at a new spa and resort nearby.  I was immediately drawn to the spectacular scenery of the Finger Lakes region.  I remember sitting by the lake sipping coffee when my thoughts of opening my own restaurant were rekindled.  I knew I found the perfect location to put down roots.”

That tells all. Welcome to Auburn. Moro’s Table.

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