Handmade pasta, wood-fired everything, and a cellar worth lingering over — the way a proper Italian meal should be.
Rosolio began in 1998 when Nonna Lucia brought her Calabrian recipes to a little corner room with eight tables. We've grown since, but nothing else has changed — the pasta is still rolled by hand each morning, and everyone still leaves a little too full.
"The ragù tastes like a memory I didn't know I had. We came for dinner and stayed until they turned the lights up."— Daniela & Marco · Anniversary dinner
Reservations recommended, walk-ins always welcome at the bar. Bring your appetite and an empty afternoon.