The kitchen of Murano Ristorante focuses on Venetian Italian cooking, from handcrafted pastas and shellfish such as spaghetti di mare and linguine vongole to baccalà mantecato, bigoli aglio e olio and trippa dolce, alongside grills and signature cuts. This Midtown outpost reintroduces a 1980s nameplate from Milan Licul, whose five-decade career traces back to a family café in Croatia and the original Murano.