Rosemary’s is more than just a restaurant; it’s a charming slice of the Italian countryside right in the heart of New York City thanks to its stunning rooftop garden. Owner Carlos Suarez was inspired by the vegetable garden at his family’s home in Lucca, Italy, where fresh produce was a staple of everyday meals. “Spending time there, eating off the land, really inspired me to bring that kind of experience to the Village,” he said. His goal? To give New Yorkers a true farm-to-table experience.
Suarez’s passion for urban agriculture also played a big role in creating the garden. In 2008, he helped a local Greenwich Village school, PS 41, raise funds for their rooftop garden and forged a connection with Ben Flanner, founder of Brooklyn Grange, the leading rooftop farming and intensive green roofing business in the US. This collaboration shaped the vision for Rosemary’s garden, which Brooklyn Grange continues to help maintain today.
Finding the right location for a restaurant that could support a rooftop garden wasn’t easy. Single-story buildings in New York City are rare, but after multiple challenges — including a community board rejecting their liquor license and a fire that temporarily closed the building — Suarez secured the perfect spot at 18 Greenwich Avenue where Rosemary’s still calls home. “It was hiding in plain sight,” he said of the location, which is now a cornerstone of the West Village. Of course the space had to undergo some major renovations, including adding steel reinforcements and a new staircase to support a garden on the roof.
As for the garden itself, it’s an ever-evolving source of fresh herbs and vegetables that make their way into the kitchen. “We get tons of herbs year-round,” Carlos explained. “There’s usually a rooftop pesto special with the abundant basil.” In addition to herbs, you can find vegetables like eggplant, peppers and tomatoes, all of which are used in daily specials. While the garden doesn’t produce enough to supply the entire menu, it plays an essential role in planning unique, seasonal dishes. The restaurant sources additional produce from local farms and purveyors to complement what the garden provides. Guests are encouraged to visit the rooftop to take in the view and appreciate the farm-to-table connection before enjoying their meals.
Operating a garden on a New York City rooftop isn’t without its challenges. “Getting supplies up and down the stairs is no easy task,” Suarez noted. At one point they even had chickens as part of the rooftop farm, but the Department of Health put an end to that venture. Still, despite the occasional hurdles, the garden remains a vibrant part of Rosemary’s charm and culinary identity.
As Suarez looks toward the future, there are no immediate plans to expand or modify the garden, but he’s already brainstorming with Brooklyn Grange for next season’s planting. He remains dedicated to preserving this distinctive blend of Italian charm with the restaurant’s commitment to sustainability and quality, ensuring that Rosemary’s continues to be a truly exceptional destination in the heart of Manhattan.
AUTHOR
Margaret Pfohl is a freelance writer, author, and former news anchor based in New York City. She's the lead feature writer for Sutton Place Social Magazine and enjoys writing about food, entertainment, beauty, and wellness.
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