Rosemary's Midtown

Stinger Pizza

Soppressata with hot honey and mozzarella on wood-fired crust

Cacio e Pepe

The Roman benchmark executed properly — tonnarelli in a glossy pecorino-and-black-pepper emulsion that clings to each strand without clumping or breaking

Rigatoni Arrabbiata

House-made rigatoni in spicy tomato sauce

Fresh Pasta of the Moment

The rotating daily pasta showcases the kitchen's range and tends to be the most interesting thing on the menu — always worth asking your server what's running

Burrata with Seasonal Accompaniments

Fresh burrata plated with whatever produce is at peak — heirloom tomatoes in summer, roasted squash and honey in fall — elevated by herbs from the restaurant's own rooftop garden

La Sagra

Three-course prix fixe: antipasti spread, seasonal pasta, and dessert

Chopped Salad Siciliana

Fresh chopped salad with Sicilian-inspired ingredients

Braised Meat Pasta

Slow-braised ragu over hand-rolled pasta with the kind of long-cooked depth that only comes from patience — a reliable anchor when you want something more substantial

Margherita Pizza

Classic margherita with San Marzano tomato and fresh mozzarella

Seasonal Vegetable Antipasto

Roasted or marinated vegetables that rotate with what's growing upstairs — lightly dressed and genuinely farm-driven, not a gesture toward the concept

Skirt Steak Salad

Grilled skirt steak over mixed greens with house dressing