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Rosedale Brick Oven Pizzeria
For owners Joe Arato and Joe Gonnelly, Rosedale Brick Oven Pizzeria is a physical piece of nostalgia. The restaurant's name references the neighborhood in Queens where the two became childhood friends, bonding over a mutual passion for eating and evaluating Italian food. Having finally opened their own venue, they've inundated the setting with vintage charm. Exposed brick and wood surround the authentic wood-fired oven, accented by monitors that silently broadcast black-and-white movie classics, and the music of Frank Sinatra and Frankie Valli drifts throughout the dining room.
As they immerse themselves in the warmth of the rustic interior, diners peruse a menu built from imported ingredients. San marzano tomatoes flavor some of the 11 specialty pizzas crafted from housemade dough, including the margherita, which Kelly Merritt of the Daily News calls "impossibly fresh." The same review also praises the pasta-ordering system, which has patrons choose their favorite sauces and pasta types, a departure from the traditional method of blindfolding them as they pick noodles from a steaming colander. Diners might elect to mix the house-specialty alla vodka sauce with ridged rigatoni, a combination that Merritt deems "chief among the best."