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Sired by Bobo, Rosemary's is a Village restaurant that represents the evolution of the Italian menu in the city over the last few decades, a period from which we emerged from a world of red-sauced pastas and basketball-size meatballs like a newborn babe. The house-made charcuterie--capacolla and testa (head cheese)--are particularly fine, and so is the so-called octopus salami, but go right to the pastas for the most perfect evocation of the restaurant’s gastronomic approach. There you'll find a spaghetti carbonara rich with guanciale and cream, and an orecchiette ("little ears") bombed with crumbly sausage and braised greens. The high-ceilinged premises boasts a roof garden from which many of the herbs used in cooking are harvested. Go very early or late to avoid long waits for a table.
A traditional Easter meal might include lamb, spring vegetables, glazed ham, and hard-boiled eggs. Celebrate the holiday by dining out for brunch or dinner with one of these set menus, all of which ... More »
A flying wedge of flavor, the salmon panino at Rosemary's Breakfast is the new frontier. The lure is lower prices and fewer crowds. And a really relaxing meal. This was precisely what FiTR found at ... More »
When Rosemary's opened during the summer, one of the biggest draws was its rooftop garden. But now that the weather has taken a turn for the sludgy, the West Village trattoria is enticing diners wit... More »
Awful. Stay Away!
Staff was immature, young, and could care less about your service.
Would not recommend this place.
Long wait! Was told the wait would be 20 minutes, ended up waiting longer than an hour. Hostess never checked with us.
Place was not even that busy. Obviously, they are slipping.
Growing herbs and lettuce on its roof, Rosemary's has the edge on the competition when it comes to freshness. This greenery propels a concise and excellent menu that never hesitates to borrow key dishes from the local pioneers of Tuscan-style cooking, including an octopus "salami" decorated with minced giardiniera that reads almost as a headcheese; homemade coppa and testa that can't be beat; and a brilliantly simple take on spaghetti in what seems like plainish tomato sauce--until it... More »
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