Rosa Mexicano Union Square
Contact Info:
Address: 9 East 18th Street
City: New York, NY
Zip: 10003
map: View the Map
Phone: (212) 533-3350
Website: http://www.rosamexicano.info
Hours: Lunch:
Monday - Friday: 11:30am - 4pm
Brunch:
Saturday & Sunday: 11am - 3:30pm
Dinner:
Monday - Saturday: Open at 5pm
(Bar opens at 4pm)
Sunday: Open at 4pm
Food Info:
Menu: View the Menu
Cuisine:
Mexican
Cititour Review:
Walking into the Union Square branch of Rosa Mexicano on a recent evening was a little bit of a 1980s flashback: large, noisy crowds waiting desperately for tables, while empty seats awaited at other eateries just step away. It was easy to recall the same scene 20 years ago, when the cavernous space debuted as America. The appeal back then was a diverse menu, great drinks, and the occasional celebrity spotting. And in many ways, nothing has changed. Rosa Mexicano, the third NYC branch of this upscale south-of-the- border phenomenon, has a menu that goes miles beyond quesadillas and tamales, superb libations -- the pomegranate margarita is the house favorite -- and, our visit, the sighting of actor John Leguizamo having to wait for a table! Of course, the décor has changed, courtesy of design genius David Rockwell, who has imposed lots of bright colors and whimsical touches (such as his now-signature waterfall wall). And I don’t remember if America even served guacamole; but if it did, it definitely didn’t hold a candle to Rosa’s version, heralded by many as the best -- and priciest -- in the city. (A standard order cost $14 and serves 2-4 people). Prepared tableside in the classic molcajete, the guacamole is properly chunky-creamy and generously studded with tomato, garlic, and onion. More important to some people, like my tablemate Lisa, Rosa actually understands the meaning of spicy, so if you order it that way, prepare for a proper kick in each bite. Fortunately, the guacamole kept us busy and satisfied as we took an unusually long time deciding among so many tempting sound mains. Lisa opted for beautifully seared sea bass accompanied by a zesty jalapeno-potato cake. I went the slightly conservative route with the tacos de carne asada, and was amply rewarded with an unusual and fabulous variation on the dish. Each component came separately to be assembled as you wish: slices of perfectly cooked skirt steak atop a coating of melted Chihuahua cheese in a cast-iron skillet, a bowl of yummy charro beans, superb roasted corn salsa, and fresh warm tortillas. (A fine side of rice and black beans was presented for Lisa and I to share). Portions being as generous as they were, we passed on dessert, though I hope to return for the fresh pistachio-strawberry shortcake. But I will try to come before 6, which is one’s best hope of scoring a table right away without reservation. It’s not the ‘80s anymore, and I’m a bit too old to stand around waiting for a table.
Review By: Brian Scott Lipton
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