Rosemary's
Photo courtesy of Rosemary's

From a bird’s-eye view, the new West Village restaurant Rosemary’s appears an oasis of green. After all, more than 30 varieties of organic herbs, lettuces and vegetables sprout on its roof.

But from street level, the Italian joint evokes more of an airy piazza feel, where diners buzz over rustic dishes and on-tap prosecco.

Carlos Suarez (of Bobo) created the concept in tribute to the fresh Mediterranean food he grew up on--and the result is appropriately high-end and homey.

Under chef Wade Moises (an alum of Babbo and Lupa), Rosemary’s cooks up an assortment of share-worthy verdure (try the cabbages with pecorino, chiles and almonds, $5), homemade foccacia (from $5) and light pastas (like cavatelli with peas, mint and ricotta, $14), as well as other plucked-from-the-garden fare. Our server, for instance, disclosed that she’d helped harvest our Rooftop Garden Herb Salad ($12) just hours earlier.

A bustling reclaimed-wood bar boasts more than 30 bottles of wine priced at $40, which means glasses are constantly full, and spirits high.

Yet another thing to cheers to: Suarez’s plans for a rooftop beehive and chicken coop, as well as a forthcoming program to introduce nearby P.S. 41 students to urban farming.

Rosemary’s, 18 Greenwich Ave. (at W. Tenth St.); rosemarysnyc.com or 212-647-1818

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