First Look at Rosie’s, Opening Next Month in the East Village

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Rosie’s caldo de res.
Rosie’s caldo de res. Photo: Tirzah Brott/New York Magazine

Marc Meyer, the executive chef and co-owner of Cookshop, Hundred Acres, and Vic’s, might be best known for his seasonal-American and Mediterranean-leaning cooking. But his menus have always dabbled in Mexican foods—a breakfast chilaquiles here, a brunch menudo there. With the opening of Rosie’s next month, Meyer will no longer dabble but delve. Inspired by travel, festive meals taken in the family homes of some of his Mexican-­born kitchen crews, and an immersion course at Diana Kennedy’s Michoacán boot camp, Meyer plans to showcase traditional dishes, from tacos to Veracruz-style whole roasted fish. At a 12-seat comal bar, cooks will fashion masa-based snacks, or antojitos, from corn dough made in-house. Meyer is most excited, though, about re-creating the steaming bowls of stew he saw being devoured on all his marketplace jaunts—“a chicken leg or a pork knuckle, something like that,” he says. “I’ve always been intrigued by that.”

Torta ahogada con carnitas.
Torta ahogada con carnitas. Photo: Tirzah Brott/New York Magazine

Huarache con carnitas de pato.
Huarache con carnitas de pato. Photo: Tirzah Brott/New York Magazine

Tamal con pollo e mole poblano.
Tamal con pollo e mole poblano. Photo: Tirzah Brott/New York Magazine

Ensalada de nopales.
Ensalada de nopales. Photo: Tirzah Brott/New York Magazine

Chiles rellenos (seco) con res.
Chiles rellenos (seco) con res. Photo: Tirzah Brott/New York Magazine

Chiles rellenos con hongos, queso fresco, raja, e salsa rojo.
Chiles rellenos con hongos, queso fresco, raja, e salsa rojo. Photo: Tirzah Brott/New York Magazine


29 E. 2nd St., at Second Ave.; 212-335-0114

*This article appears in the February 23, 2015 issue of New York Magazine.

First Look at Rosie’s