Salumeria Rosi Upper West Side
Seventeen kinds of salumi come off a Berkel slicer here in ribbons. Marco Rosi cures the prosciutto for the room himself.1
Why go
Jay Cheshes reviewed this counter for Time Out in 2012 and gave it four stars out of five. His line was that the meats are the reason to come.1 The kitchen was Cesare Casella's then. It went through more than half a dozen whole hams a week, in twenty-five seats Dante Ferretti had designed.1
Cheshes is the last full review anybody has published. They are still cutting salumi at that counter. The panini menu now runs to a mortadella sandwich with burrata and pistachio pesto. Beside it sits a porchetta rolled with fennel, rosemary and garlic.3
Order this / avoid
- Order: the salumi selection, chef's choice. Cheshes says to try the prosciutto and the mortadella.1
- Order: the zuppa di farro, the white-bean and farro soup from a chef who ran a wholesale bean business.1
- Order: the porchetta panino if you are sitting down. It is the only one the dining room serves, at $24 with a salad in April 2026.3
- Avoid: ordering nine small plates because they are small. The portions are tiny and the bill is not.1
What locals & experts say
- Jay Cheshes, in Time Out New York, on how to order here:
The more straightforward the dish, the more successful it's likely to be.
1 - Will Hartman, in The Infatuation, on the second Rosi: the Avenue B room does breakfast, lunch and dinner, with panini of imported mortadella and bresaola all day, and he says plainly that the publication has not been.4
Good to know
- The counter opens first. The salumi case is running before the dining room takes tables.2
- Weekends: brunch, both days.2
Verdict
could-visit — Sit at the counter and let them cut for you. Book if you want the dining room, because it is small.