Marc Meyer and Vicki Freeman — the owners of Vic’s, Cookshop, and Hundred Acres — have entered uncharted territory for their East Village restaurant, which specializes in Mexican food. At Rosie’s, chefs Angel Andrade (Cookshop) and Chester Gerl (Hundred Acres, Five Points) will cook up traditional dishes like queso fundido, Baja-fish tacos, carne asada, and churros.
Don’t expect things like inverse al pastor tacos and blood chalupas: The food here is intended to be straightforward, but Rosie’s will utilize the best ingredients, like Cascun Farm chicken, to make pollo en mole poblano. Masa is also quite important here: It gets folded and griddled to make quesadillas and formed into cakes, which are filled with seasonal offerings like fava beans. Take a look:
Menu [PDF]
Rosie’s, 29 East Second St. (Second Ave.), 212-353-0114
