Rosie’s

Traditional Mexican from restauranteurs (and husband and wife team) chef Marc Meyer and Vicki Freeman (Cookshop, Hundred Acres). Ceviches, mariscos, and tacos inspired by chef Angel Andrade’s family recipes. Sidle up to the comal counter to see chefs at work preparing small dishes. No piñatas, but there is small Mexican farm-sourced heirloom corn (hand ground), chiles, and eventually, terrestrial snails. Retractable walls open to the sidewalk for warm, breezy days.

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