“It pains me to write this, but Roscioli NYC is awful.”
H3
5.2/10Italian
AI-generated summary
People split hard on this one. Defenders point to the , and almost everyone praises the . The other side says the food came out lukewarm, the was over salted, and the portions were small for the price. Several people who love the Rome location left disappointed here. The a la carte draws better reviews than the tasting menu.
“It pains me to write this, but Roscioli NYC is awful.”
H3
“The portion sizes did not match the quality and the ingredients were basic and cheap.”
H3
“There's only one answer and it is in fact, Roscioli. They had the best carbonara I had in Rome as well.”
H3
“The Carbonara with guanciale was a standout, as was the burrata and aged parmigiano. The other items were very good but not as memorable.”
H3
“Their carbonara, cacio e pepe, and amatriciana are nearly identical to Roscioli Salumeria and Rimessa in Rome. The carbonara might be my favorite in the city.”
H3
“We went early and actually had extraordinary carbonara (not sure what they changed for your night) on par with many of the best places in Rome. But everything else was pretty lackluster, and the wines were nice but very small pours.”
H3
“Can’t say we’d go back, too many other good Italian places to try out, for much less cost I’m sure.”
H3
“Way too rich. Looked for the pancetta bits as a relief. Loved the meal over all though.”
H3
“the amatriciana wasn’t great. It’s too bad because the version in Rome is wonderful. Not al dente as it should be and the temp was weird. Also felt that the guanciale was over cooked”
H3
“the burrata was slimy and the pasta course was ice cold. The farro dish was gloopy and under seasoned, the desert was meh.”
H3
“Meh, was not impressed. They tried to emulsify their carbonara primarily with guanciale fat and not pecorino/egg yolk; it tasted fine but lacked the textural properties one seeks in the dish.”
H3
“Roscioli has gone downhill since it opened. Just went back last week and had a disappointing carbonara, which was the only Roman pasta on the menu. The others were risotto and orrecchiette. Plus the saltimbocca had such an unpleasant chew that we didn't finish it.”
H3