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Rosemary's Midtown
Stinger Pizza
Cacio e Pepe
Rigatoni Arrabbiata
Fresh Pasta of the Moment
Burrata with Seasonal Accompaniments
La Sagra
Soppressata with hot honey and mozzarella on wood-fired crust
The Roman benchmark executed properly — tonnarelli in a glossy pecorino-and-black-pepper emulsion that clings to each strand without clumping or breaking
House-made rigatoni in spicy tomato sauce
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
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
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
Based on 403 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.