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May 24, 1999 09:47 AM

La Rosita

  • t

Noticed with sadness that La Rosita was on the
'Downhill Alert' page; it was a regular haunt back
when I lived on the UWS. However, I ate there
yesterday for the first time in many years and must
say that reports of its demise are greatly
exaggerated. Ordered the Chicharonnes de Pollo, which
were perfectly crispy and garlic-y. Rice and beans
were up-to-snuff, and the cafe con leche was as good
as I remembered it. Two folks at our table ordered
seafood paella, which worried me--I never thought of
La Rosita as a paella-type eatery (for me, the place
was/is great for fried chicken or pork chops, Cubano
sandwiches, and other such unhealthy-but-delicious
foods), but my worries were unjustified: the paella
was excellent!

I didn't recognize anyone working there--I imagine the
place has undergone a change in management sometime in
the past decade. But, IMHO, the place is still pretty
darn good.

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  1. tom--

    La Rosita may very well be good now; they've obviously gotten new chef and management. But that doesn't negate the nearly decade-long Dark Age that followed the loss of their chef to La Casita (which I've been meaning to revisit, by the way...anybody have any reports?).

    Glad the new millenium is starting off with La Rosita peaking; it was one of my first hang-outs in NYC when I got out of college. Terrific news; thanks for the report!


    4 Replies
    1. re: Jim Leff

      Glad to see people remember Rositas as a 24 hour taxi
      stand. A couple of questions.
      1) Chef transfer to La Casita? Is that the one on the
      corner of 106th? I could be persuaded to walk the
      couple of extra blocks if the food is better.
      2) Any opinion on the Spanish/Latino resteraunts on
      Amsterdam in that neighborhood? I never go in. Rositas
      is such a habit. Please don't say Cafe' Con Leche.

      Thanks for the site Jim. This is my first posting but
      that doesn't mean I don't read it often

      1. re: Mo Roberts

        In response to Mo's question about Latino restaurants
        on Amsterdam Av.:

        There are a lot of small, inexpensive restaurants
        between 96th and 110th St., but I no longer live on the
        Upper West Side, and the only one I frequent is El
        Malecon (formerly Casilda) between 97th and 98th St.
        For those who don't know the restaurant, it's an old
        standby Dominican neighborhood restaurant, and offers
        nice, hearty food (try their mondongo) at prices which,
        while not as cheap as the $3.50 roast chicken special
        at my favorite Dominican place, El Valle on Burnside
        Av. near Jerome in the Bronx, are great values in that
        neighborhood. I think it's been about a year since El
        Malecon put their rotisseries in, and their pollo a la
        brasa is really something to crow about! In fact, in
        its own way, I think it's on a par with the
        aforementioned El Valle, previously my favorite. The
        only unfortunate thing is that you can only get the
        chicken in halves or wholes, no quarters available. But
        I'll go on record as saying that their chicken is
        better than Flor de Mayo's.

        1. re: Michael
          hans petersen

          La Casildas had an excellent tripe soup, chewy in a
          rich soft subtle broth, but when I had it after the
          changeover to El Malecon it had decidedly gone
          downhill, tasting tinny and canned. Can't speak to the
          roast chicken, but I gave up on it then.

        2. re: Mo Roberts

          There is a Dominican Resturant on Amser. between 106 &
          108 that has very good, typical lunch specials. I
          forget the name, however I believe it is The Embassy.
          There is a second on between 108 & 109 but it is not as
          There is also a new mexican resturant on Amser. between
          107 and 108. Like most mexican resturants they are
          from Puebla, however they have some special dishes the
          a very difficult to find in NYC. These include mole
          rojo and chile nogadia. Both are approximations of
          traditional versions but still quite good. It is not
          their fault that some of the ingrediants are unavilaibe