It seems like all that Marc Meyer touches turns delicious.
Located on a lively East Village corner, Rosie’s serves up Meyer’s thoughtful approach to the bold, complex flavors of a country he’s extensively explored and admired. It’s like he aimed to impress his longtime crush, and he’s done her right.
In the kitchen, chefs Angel Andrade and Chester Gerl Meyer prepare bright, straightforward dishes made using traditional techniques. This means they take the time to grind fresh masa for tortillas and cook on a traditional comal (a flat griddle) located in the middle of the 90-seat dining room, which was designed to resemble an open-air market.
We fell hard for the tlayuda oaxaquena ($6), a griddled tortilla piled high with avocado leaf greens, chorizo and charred tomatillo salsa—it manages to be crunchy, smoky and fun to eat all at once.
The approach here is focused on the many varied regional cuisines of Mexico, prepared with market-bright ingredients. An orange- and chile-rubbed whole local porgy comes with chipotle-lime mayo, charred spring onions and a bundle of tortillas on the side ($22). Add an order of quelites, sautéed Mexican wild greens ($6) for an extra vegetable punch.
The restaurant is tuned into special diets, without kowtowing to them. Many options are vegetarian, only three entrees have gluten and everything is flavorful without smothering everything in sight with cheese.
If you’ve grown tired of roast chicken and kale salads but can’t stand to give up high-quality meats, locally sourced ingredients and thoughtful preparations (and why would you ever want to?), Rosie’s is the place for you.
Pro tip: Before you waltz out the door, pick up a temporary Rosie’s tattoo from the hostess stand to wear your love for the place, literally, on your sleeve.
29 E. Second St.