Rosie's

At Rosiess downtown New York restaurant veterans Marc Meyer, Vicki Freeman, Chris Paraskevaides, and Anna-Marie McCullagh of Cookshop, Hundred Acres and Vics, bring their distinct sense of hospitality to one of their favorite cuisines: Mexican. Located on a livelyEast Village corner, Rosies serves up Meyers thoughtful approach to the bold, complex flavors of a country he has extensively explored and long admired. Along with chef Angel Andrade (Formerly at Cookshop), Meyer prepares bright, straightforward dishes made using traditional techniques, including grinding fresh masa and cooking on a comal. A pioneer in the New York City restaurant scene for his commitment to sourcing locally,seasonally and sustainably, chef Marc Meyer showcases the seasons bounty through his vibrant, ingredient-driven cuisine at Cookshop, Hundred Acres and Vics, the restaurants he owns with his wife and partner, Vicki Freeman. In April 2015, Meyer and Freeman opened Rosies, where he serves the cuisine which he is most passionate about: Mexican. Meyer began his career in New York in 1980 at The Odeon under celebrated chef Patrick Clark, which laid the groundwork for his culinary philosophy and style. From there, he traveled to Rome and cooked at a 30-seat restaurant where he planned menus around what was available each day at the market. Back in New York City in 1983, legendary chef Larry Forgione tapped Meyer to cook at An American Place where he furthered his interest in ingredient sourcing. Soon thereafter, Meyer secured his first executive chef position at Brasserie Savoy in San Francisco, which allowed him to further refine his commitment to seasonal, ingredient-driven cuisine. Meyer transitioned to ARK Restaurants working alongside chef Jonathan Waxman as co-executive chefs where he supervised restaurants throughout New York City, Washington, D.C., and Las Vegas. Realizing their dream of owning their own restaurant together, Meyer and Freeman opened Five Points in 1999, which was a No