From Our Editors
In the quickly gentrifying Lower East Side, there’s the touchy question of how old-time pizza places like Rosario’s Pizza will continue to survive. In business since 1963, this Manhattan joint has been light on the frills since the day the opened, preferring instead to focus efforts on spinning pies of cheese, pepperoni and eggplant pizza. The specialty Sophia version remains ever popular for its homemade mozzarella, fresh tomato and garlic-basil sauce. All slices are still rolled by the sure, practiced hands of Sal Bartolomeo, who took over the business from his Uncle Rosario and has been rolling and banking the dough for more than 50 years. For now, the dining area keeps to the basics of Formica tables, paper plates and napkin dispensers, and stays bright during the day from the large glass windows that display the growing neighborhood outside.