You ever walk past a place and think, "Huh, looks okay," but then you actually go inside and your brain basically short-circuits because the food is that good? That is the vibe with Moro's Table Auburn NY. From the outside, 1 East Genesee Street is unassuming. It doesn’t scream for attention. But once you're through the doors, it’s a different story.
Honestly, some people expect a stuffy, white-tablecloth French experience because Chef Ed Moro has this insane resume. We’re talking 5-star, 5-diamond training under Swiss masters and stints at The Little Nell in Aspen. You’d think the guy would be plating tweezers-only microgreens in a room where you’re afraid to sneeze.
He’s not.
Instead, he’s built something that feels like a cozy, dimly lit neighborhood secret that just happens to serve world-class scallops and sushi. It’s contemporary French-American, sure, but with this weirdly perfect Asian influence that shouldn't work in a historic Finger Lakes town, yet it totally does.
Why Moro's Table Auburn NY Is More Than Just A Fancy Dinner
The first thing you’ve gotta understand is the "small plate" culture here. A lot of diners get annoyed by small plates because they think they’re going to leave hungry and broke. At Moro's Table Auburn NY, they actually offer half-orders of a lot of their main dishes. It’s brilliant. If you want the Beef Tenderloin with that rich tomato demi-sauce but you also really want to try the Pan-Seared Scallops with parsnip puree, you can just get the "small" versions of both.
No FOMO. No overstuffing yourself.
The Ed Moro Factor
Ed Moro isn't just some guy in the back. He’s a guy who spent a decade in Napa and Oregon wine country before landing in the Finger Lakes to open Mirbeau Inn & Spa. He knows how to treat ingredients. When he talks about sourcing locally, it isn't just marketing fluff. You can taste it in the roasted vegetable mélange or the seasonal sides that, frankly, sometimes outshine the proteins.
The Menu Hits You Need to Know
If you’re heading there for the first time, don’t just order a burger. I mean, the Angus Burger with house-smoked bacon and spicy aioli is great—really, it is—but you’re missing the soul of the place.
- The Mussels: They do these in a few styles, but the Pernod, fennel, and garlic version is a classic. It’s fragrant without being overwhelming.
- The Sushi Rolls: People are always skeptical about "fusion" sushi. Try the Tempura Scallop Roll. It’s got seared scallops, roasted red peppers, and sriracha cream cheese. It’s indulgent and a bit rowdy for a French-inspired joint.
- Beef Short Ribs: These are boneless, braised until they basically give up, and served over mashed potatoes with a sauce bordelaise. Add the smoked blue cheese and bacon on top. Just do it.
The Atmosphere (and a Warning)
It’s got this eclectic, "old world meets modern" look. The interior has comfortable booths, a fireplace that makes winter nights actually bearable, and a bar that serves some of the best-constructed cocktails in Cayuga County.
But here is the thing: it fills up.
📖 Related: Chef Britt Rescigno Restaurant: Why Fiamma is the Hottest Ticket in Sun Valley
Because the space is intimate—which is a nice way of saying it’s not huge—you absolutely need a reservation on weekends. It’s the kind of place where the jazz is low, the lighting is warm, and you can actually hear the person across from you. That makes it a magnet for date nights and "I-don't-want-to-cook-but-I-want-to-feel-important" Tuesdays.
The Misconceptions
One big mistake people make? Thinking it’s the same thing as Moro’s Kitchen in Skaneateles. Ed and his wife Beth own both, but they are different beasts. The Skaneateles spot leans more Italian-modern, while Moro's Table Auburn NY is where the global fusion lives.
🔗 Read more: Why the Jordan 1 Hyper Royal Still Matters in 2026
Also, don't sleep on the sides. I know I mentioned this, but the roasted Brussels sprouts and carrots at this place have a cult following. It’s weird to be obsessed with a carrot, but here we are.
Actionable Tips for Your Visit
- Check the specials. They change frequently based on what’s coming out of the local farms. The red snapper is a frequent guest and it’s usually spectacular.
- Park smart. There is a tiny lot behind the building, but it’s a tight squeeze. The municipal lot nearby is much less stressful for your paint job.
- Order the bread. It comes with two different dipping options—usually a butter and some kind of oil/pesto—and it’s a great way to prep your palate while you're waiting for those potstickers.
- Save room for the Croissant Bread Pudding. It’s heavy, it’s chocolatey, and it’s arguably the best thing on the dessert menu.
If you’re looking for a meal that feels intentional but not pretentious, this is the spot. It bridges the gap between "I'm wearing my good jeans" and "I'm celebrating an anniversary." Just make sure you call ahead. Auburn might be a small city, but people here know where the good food is, and they’re usually sitting in those booths at Moro's by 6:00 PM.