Chelsea Market Baskets owner, David Porat, has a regular monthly column in the WestView News, a paper that serves as “the voice of the West Village.†After traveling in Provence for August’s article, he’s back in New York, and pleasantly surprised by a trendy new restaurant in the West Village and the passionate, food-loving owner.
I walked by the corner of Greenwich Avenue and 10th Street about a month ago and wondered where this new buzz came from, but figured I should just keep walking. Concurrently, friends were saying that I needed to go to Rosemary’s, yet another Italian restaurant, in the West Village and then George Capsis said we must write about this new place. Well, I am happy to report that we had a very satisfying meal there last night and at the same time managed to learn the origins of Rosemary’s.
This heavily trafficked corner, which had been a bakery a long time ago and then a party supply store in recent memory, has been gutted and transformed into an airy, rustic, Enoteca and Trattoria with the help of Deker Design. It was created by Carlos Suarez, a young restaurateur, whose first restaurant is Bobo, a bit further west on 10th Street. Carlos’ mother is Rosemary, who lives in Lucca, Italy with her husband and has infused in her son a love of great food and many things Italian although of English and American decent. Carlos went to boarding school in England and then to Penn. He pursued a career in finance but quickly gave it up for his love of good food. Wade Moises is a chef that Carlos networked himself towards, who spent a good bit of time in Italy, particularly in Puglia and Sicily and his food reflects a rustic country aesthetic that is thoughtful, not too far a flung and not too much tomato. Prior to spending time in Italy, he spent some time at Babo and helped open Luppa and worked at Eataly. In speaking with him, I was struck by his lack of pretense and passion for food. Carlos, Wayne and a second floor rooftop farm, where since the restaurant has opened in June, has grown herbs, tomatoes and other ingredients, all make for a winning formula. [continue reading…]