Roscioli NYC Reservations

The Roman institution that made carbonara a pilgrimage destination opened its first outpost outside Italy in SoHo in partnership with restaurateur Ariel Arce. The Roscioli family empire began in 1972 and expanded over decades into the most ingredient-obsessed restaurant in Campo de' Fiori: 300 rotating cheeses, 200 cured meats, vinegars aged to specification, and a pasta program built on unwavering technique. The downstairs dining room at 43 MacDougal is candlelit and cave-like with a prix fixe tasting menu featuring classic Roman pastas and a wine list curated from the family's producer relationships. The carbonara is 21 pieces of mezzi rigatoni with guanciale in a sauce that has no business being this good. OpenTable opens at 10 AM, 15 days out.