14 years ago, we fell in love with a restaurant in Rome. It was our second time in Rome, the first being our honeymoon close to 25 years ago (!). We loved Roscioli's focus on fresh, high quality ingredients. We loved how it was a high-end food market, wine shop, salumeria, and restaurant all rolled into one.
For Bryan, he couldn't stop thinking about their amazing carbonara pasta. The BEST he'd ever had. In fact, soon after our trip in 2012, I made it my mission to learn how to make it.
And I think I was quite successful (recipe here!). In fact, I still make carbonara regularly here in Hong Kong.
Imagine our insane delight when we found out that Roscioli was coming to the US??!
Roscioli in New York City?
Even better yet, Bryan and I would be traveling to New York together around the Easter holiday. For me, it had been YEARS (over a decade) since I'd been back to Rome. Bryan has gone more recently (~ 3 years ago). And yes, of course he had visited Roscioli in Rome during that trip.
The New York Roscioli tries to express the same original "marketplace" feeling as the original, displaying throughout the restaurant market products such as Roscioli's own branded sauces, jars, and more. However, perhaps due to the limits of the space, this restaurant isn't quite the real market that the one in Rome is.
Bread, Cheese, and Salumi
We began with their house baked bread and two different kinds of olive oils (which were delicious!). You can probably buy these olive oils to take home.
Pasta as our main course!
For our tomato based pasta, we went with the Amatriciana ($34), which was made with mezze maniche (like a a shorter and wider rigatoni), plus guanciale, tomato sauce, pecorino Romano DOP, and their own proprietary "Roscioli pepper blend."
The pasta was great. It was VERY al dente (some might even find it a bit too hard), and the short tubular shape nicely held onto the thick and flavorful sauce.
The restaurant is not huge, and it is very, VERY popular. Definitely reserve ahead, because it will be challenging to get a last minute seating. We sat at the counter, which was pretty fun (though you can't really see the kitchen since your view is blocked by all those jars).
It was really special to go "back" to a restaurant that we loved so much. The pastas are delicious, and many of the ingredients come straight from Italy. At the same time, this location has done a nice job of incorporating certain local ingredients and highlighting local producers.
Really excited about Roscioli's decision to come to New York. Maybe Hong Kong can be next?
Roscioli New York
43 MacDougal St
New York, NY 10012
(closed on Mondays)
