Don’t let its unassuming appearance fool you — Pizzeria La Rosa in New Rochelle, featuring Westchester’s oldest wood-fired oven (it’s 100 years old!) — has caught national attention.
The already popular restaurant, known for offering a lot more than pies (smashburger, a refreshing rum punch and a twist on the classic chicken parm), is one of the top 39 places to eat in America according to USA TODAY’s 2026 Restaurants of the Year.
Food writers across the country nominated restaurants that excited them, restaurants they would recommend to friends and family, restaurants they’d return to again and again.
“This recognition is truly an honor,” said chef/owner Matt Di Gesu. “We may be eight years in existence but we still consider ourselves a work in progress as we’re constantly learning from our mistakes, improving on ourselves, growing, changing and reevaluating every week.
“We’re blessed to have found this 100-year-old space, on a dead-end street, in the middle of a working class neighborhood; the character, charm and unpretentiousness of it all is something we’ve always organically embraced.
“From the music we play, the visuals we display, and even the merch we create, it’s about giving people a feeling before they even try the food.”
What makes Pizzeria La Rosa stand out
From the get-go, Di Gesu, who for years worked at Brooklyn’s Best Pizza, knew he wanted to offer highbrow food and drink in a low-key environment. Thanks to the history of the building — a century old bakery turned soda fountain turned pizzeria turned Italian restaurant turned Italian restaurant again complete with a large wood-fired Peterson oven — means he leaned into the nostalgic vibe. Photos of the city from the 70s and 80s, many highlighting long-gone landmarks, adorn the walls as do pictures of Di Gesu’s family including Vita La Rosa, the Sicilian grandmother who taught him how to cook. Inquisitive guests will also find an assortment of knickknacks like a vintage stereo, records, rotary phone, boxing gloves, and Pac-Man video game (quarters required).
Di Gesu, who prefers dives over white tablecloth restaurants, was also deliberate in producing a small but thoughtfully curated menu where the majority of items are made from scratch and ingredients are sourced from California and Italy (think single-origin olive oil; Caputo flour from Italy).
But, first, you’ve got to find the place. The restaurant, off a dead-end street with the parking lot three right-hand-turns behind it, is one of those “if you know, you know” spots that when you finally locate it, get how it all makes sense.
It’s neighborhood-y and playful, with Di Gesu keeping you on your toes with specials that, if you follow the restaurant’s Instagram, will have you salivating long before you walk in the door. While there’s a set menu with pizza as the highlight, he and his staff are all about offering dishes they want to serve with music they want to hear. Which is why you don’t bat an eye when, while downing a burger at what’s technically an Italian restaurant, you might hear 60s Japanese pop music. It’s all part of the charm — and the reason you’ll want to come back.
What to order at Pizzeria La Rosa
Pizza. Naturally, this is the star of the show, the big enchilada most folks come for. If the smell of the wood doesn’t entice you the minute you walk in — the oven is definitely the “secret sauce” to what makes these pies so good (no slices here!) — the pizza, thin, crispy and bubbling with cheesy goodness, will. I’m a Margherita gal and here, the 14-inch is made with homemade mozzarella, red sauce, and basil. Think Napoli-meets-New York-style pizza, albeit with a crispier crust.
Arugula salad. I’m a sucker for this generous mound of greens, served either “large” or “family” size. Piled high and dotted with golden raisins, roasted chickpeas, pickled fennel, lemon confit vinaigrette and shaved pecorino, it’s both familiar (arugula, chickpeas) yet unexpected (pickled fennel, raisins).
Smashburger. Only offered Thursdays and worth driving out of your way for. Made with two 3-ounce Pat La Frieda patties, house made pickles, caramelized onions, American cheese, a special-spread, buttered potato bun, crinkle-cut fries and the perfect sprinkling of kosher sea salt— it’s like biting into a leveled-up In-N-Out burger.
Grandma’s Meatballs: Grandma knew what she was doing with this recipe which Di Gesu has tweaked with Pat La Frieda beef, his grandma Vita’s sauce and pecorino, and focaccia on the side.
Seasonal veggies: On the day I was there, it was kale, purple potato, butternut squash, cauliflower, pickled watermelon radish. They’re always rotating as Di Gesu is big on seasonality. Even better: they’re always wood-fired in the oven.
Wings. To my point of not being your average pizza joint, these organic wings are made with finger-licking perfection in your choice of honey lime or Buffalo sauce.
Rum punch. Made with three kinds of rum (it changes but is often Smith & Cross and two versions of cask-aged El Dorado), this fruity, tropical blend — complete with an umbrella — tastes like sunshine in a glass.
Lemon ricotta zeppoli. Don’t expect pizza dough thrown in the deep fryer the way many pizzerias do — these are homemade Italian donuts with a traditional cake like batter that, like the meatballs, follow Grandma Vita’s recipe.
See the full Menu.
Good to know: Reservations for five or more. Parking on 11 Allard Ave., with valet parking on weekends. There’s also an outdoor back patio, come warm weather.
Details: 12 Russell Ave., 914-633-0800, New Rochelle, NY, pizzerialarosa.com.
Jeanne Muchnick covers food and dining. Click here for her most recent articles and follow her latest dining adventures on Instagram @jeannemuchnick or via the lohudfood newsletter.
This article originally appeared on Rockland/Westchester Journal News: Westchester restaurant named one of best in U.S.
Reporting by Jeanne Muchnick, Rockland/Westchester Journal News / Rockland/Westchester Journal News
USA TODAY Network via Reuters Connect
