Rosemary's, Italian Restaurant in NYC, New York
Located in the heart of Greenwich Village, Rosemary's gets its name from the mother of its owner, Carlos Suarez, who also owns Bobo and Claudette. The restaurant has a rooftop farm which produces and herbs are showcased in the all Italian menu crafted by Executive Chef Wade Moises. Decor wise, this place has a rustic charm that makes you forget that you are in Manhattan.
Dining room at Rosemary's, Italian Restaurant in NYC, New York
But, back to the menu: it is also rustic, in the taste and its presentation and I admit that picking dishes was rather difficult, so many of them being mouth watering. Most, if not all, of the plates are small dishes perfect to share and the pasta and focaccia are homemade, adding a bit more authenticity to the place. We started off with the focaccia taleggio tartufi or focaccia with taleggio cheese and truffle (real bits of it).
Taleggio and Truffle focaccia at Rosemary's, Italian Restaurant in NYC, New York
Taleggio and Truffle focaccia at Rosemary's, Italian Restaurant in NYC, New York
It came on a wooden board and the first thing we noticed was the smell of truffle. It was warm, with the cheese deliciously melted: I was in heaven. This is a very addictive dish and I could not stop eating it...
Then, came the braised octopus presented like...salami!
Octopus salume at Rosemary's, Italian Restaurant in NYC, New York
I have never seen a presentation like this and was mesmerized by it! Taste wise, it was delicious, the octopus being perfectly cooked and the dish having the correct acidity. I admit however that I prefer when the octopus has a bit of char that enhances a bit the taste. But still, it was very good.
Octopus salume at Rosemary's, Italian Restaurant in NYC, New York
For our main dishes, we decided to share some pasta. We ordered the cavatelli, served with butternut squash and sage brown butter (no walnuts for us):
Cavatelli at Rosemary's, Italian Restaurant in NYC, New York
The second one was the fusilli all Napoletana or fusilli with tomato, homemade burrata, basil purée, pine nuts and parmigiano.
Fusilli alla Napoletana at Rosemary's, Italian Restaurant in NYC, New York
Both dishes were delicious, but my favorite was the cavatelli: I love the texture of the pasta that was soft and perfectly cooked al dente, as well as the sweetness coming from the butternut squash that complemented well the brown butter. But don't get me wrong, the fussili was also very good, but I wished there was more sauce on it.
We first ordered the lemon ricotta bombolini (Italian donuts) with Nutella:
Lemon ricotta bomboloni at Rosemary's, Italian Restaurant in NYC, New York
Lemon ricotta bomboloni at Rosemary's, Italian Restaurant in NYC, New York
The Nutella sauce was divine, as if Nutella was mixed with whipped cream, making it light, but the hazelnut spread taste not being lost. The donuts were also fantastic: soft, well fried and definitely addictive.
The second dessert was the olive oil cake.
Olive oil cake at Rosemary's, Italian Restaurant in NYC, New York
It was served with a blueberry compote and some whipped cream. It was succulent and I wished there was more, although I started to be full at this point...
Our dinner at Rosemary's was spectacular and I highly recommend this place: they food is great and the service was more than perfect. I would certainly go back, maybe for brunch, to see what amazing egg dishes they serve.
Enjoy (I surely did)!
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