Cacio e pepe pizza is the must-have choice at La Rossa, a contemporary little pizzeria with whole pies (no slices), beer and wine. That signature pie features a bite of black pepper, a drizzle of olive oil and loads of sharp Pecorino Romano. Chef Stefano Callegari lets the dough for his pizzas rise for 24 hours, resulting in a tasty, crisp exterior and soft interior. Salads, fried rice balls and tiramisu supplement the pizza menu. The all-day café sits on the border of Nolita and Soho, making it convenient for breaks from shopping.
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