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Rosemary’s Pizza Photo by Alex Staniloff

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West Village Favorite Rosemary’s Delves Into Pizza With a Sunny, Corner Restaurant

Rosemary’s Pizza opens on Monday with pies topped with local, seasonal ingredients

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Just a couple of blocks down Greenwich Avenue, Italian neighborhood stalwart Rosemary’s is adding a pizzeria to the mix. Rosemary’s Pizza opens Monday at 1 Perry St. at Greenwich Avenue with the same ethos as Rosemary’s: showcasing seasonal, local ingredients in a casual space meant for locals.

Owner Carlos Suarez, who also owns Bobo and Claudette, and chef Wade Moises geeked out on the right pizza dough, traveling to Italy and visiting pizza maestro Franco Pepe for inspiration. The result is a Neapolitan-esque dough that Moises says is less “spongey” and “a bit more bready” than a traditional Neapolitan. He uses two different flours from Wild Hive Mills in upstate NY, plus a double zero flour for softness. Moises also cooks the pies at a lower temperature for a more even golden brown rather than the burnt, bubbled areas. The result is a pie that non-folders will love, as the tip stays firm.

The mushroom pie
The mushroom pie
The guanciale pie with fennel, smoked mozzarella, and burnt orange
The guanciale pie with fennel, smoked mozzarella, and burnt orange

Like at Rosemary’s, there’s a big focus on the ingredients that top the pies. The mushroom pizza, for example, uses several varities from the Hudson Valley, Pennsylvania, and New Hampshire. Maitake, chestnut, lion’s mane, and oyster mushrooms all sit atop a white mushroom sauce that then gets a dose of fontina and some raw apple and pickled mushrooms. The rest of the menu is filled out with salads that use ingredients from the Rosemary’s farm in the Hudson Valley, such as one with radicchio, grapefruit, pistachio, and pecorino toscano. The full menu is below.

English peas, snap peas, pea shoots, roasted onion, pecorino toscano
English peas, snap peas, pea shoots, roasted onion, pecorino toscano
Radicchio, ,grapefruit, pistachio, pecorino toscano
Radicchio, ,grapefruit, pistachio, pecorino toscano

The drink menu focuses on spritzes and local and Italian wine — though there is a full liquor license, too. Suarez teamed up with Italian producers to make private label wines exclusively for Rosemary’s Pizza. There’s a rosé, a Falanghina, and a Langhe Nebbiolo.

The space is very reminiscent of Rosemary’s, with similar mosaic tiling, one big open room, and exposed brick walls. Design firm Dekar, who also did Rosemary’s, went for a rustic vibe with an open kitchen with the wood-burning pizza oven on display in the 60-seat space.

Rosemary’s opens Monday and will be open for walk-ins daily from 5 p.m. to 11 p.m.

Rosemary’s Pizza
Rosemary’s Pizza
Rosemary’s Pizza
Rosemary’s Pizza
Rosemary’s Pizza
Rosemary’s Pizza
Rosemary’s Pizza

Roey's

1 Perry Street, Manhattan, NY 10014 (646) 864-1200 Visit Website
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