The Citiblog

Sushi spot Rosella arrives in East Village
October 16, 2020, 6:28.22 pm ET

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Rosella, Sushi, East Village, NYC

Uchiko veterans Jeff Miller and Yoni Lang have opened Rosella in the East Village offering a sushi tasting menu, complemented by small plates and à la carte service, with an emphasis on locally sourced, sustainable fish and seasonal ingredients. Rosella is partnering with local farmers and purveyors to source as many domestic items as possible, including fish from the coasts of New York, Oregon, and Florida, rice vinegar from New Jersey, miso from Pennsylvania, and herbs and wine from Rooftop Reds in Brooklyn.

Rosella, Sushi, East Village, NYC

Diners will discover a 15 to 18 course tasting menu ($150, including gratuity) featuring a variety of small plates, nigiri, and sashimi that will rotate daily. À la carte menu items include cold starters like Cucumbers in Creme Fraiche with housemade mint togarashi; Amberjack Ceviche with melon, fried shallots and chili-citrus fish sauce; and a Pickle Snack made with beets, strawberries, white kimchi, ramps, and young ginger. Soups and noodle dishes include Laksa, spicy shrimp-coconut broth served with rice noodles (with options to add shrimp, lobster tail or a soft-boiled egg) and Paitan, a rich fish broth with garlic oil and chives (with the option to add ramen noodles).

Rosella, Sushi, East Village, NYC
Photos: Rosella/Melissa Hom

A selection of rolls include Spicy Avocado with chilies, garlic, and lemongrass; Salmon Roe and Shiso marinated in dashi and soy sauce; and Lobster Roll with spicy mayo, avocado, and cucumber, as well as big rolls like Salmon-Avocado Roll with fermented fresno chilis and shiso; Yoni’s Breakfast with smoked trout, dill cream cheese, and tamago; and Spicy Tuna with kimchi sauce, and fried shallots.

Daily specials will rotate based on market availability and seasonality. Examples of daily specials include: Chefs’ choice five-piece nigiri featuring seafood varieties like smoked trout, scallop, fluke, shrimp, and yellowfin tuna; Shrimp Etouffee Nigiri, inspired by the classic Creole dish, with gulf shrimp and cajun mirepoix; and King Crab Legs served with sunchoke puree and horseradish.

Beverages include small batch, and sustainable wine, cider, and beer, highlighting selections from the team’s hometown regions including New York, Northern California, Texas, and Louisiana. A variety of sake will also be available, sourced mostly from Japan, with a few local brewers like Brooklyn Kura and Kato Sake Works.

The restaurant was designed by Anna Polonsky of Polonsky & Friends [whose notable projects include Sweetgreen and Seed & Mill], and features a spanning wooden bar and fabric walls to create a warm, inviting environment.

Rosella is located at 137 Avenue A, between St. Marks and 9th streets, New York

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