"On the corner of Grove and Bleecker Streets in Manhattan's West Village, a chalkboard announces the day's specials. These handwritten words display what awaits inside Via Carota - a restaurant that has captivated New York City since November 2014. Chefs Jody Williams and Rita Sodi have built a place where every plate tells a story. Via Carota marks the first collaboration between Williams and Sodi, a couple who had already established themselves individually on the city's dining scene with Buvette"
"The menu at Via Carota reads like a love letter to Italy. Many of the kitchen's offerings shift regularly throughout the year, highlighting seasonal ingredients. The olive oil is made with fruits pressed at Sodi's groves in Barberino di Mugello, a historic village in Tuscany. Popular starters include olive all'ascolana (fried green olives stuffed with pork sausage) and bruschetta topped with cultured butter and anchovies or pears, gorgonzola, and walnuts. The antipasti selection includes classics like 24-month aged prosciutto and Parmigiano"
Via Carota opened in November 2014 in Manhattan's West Village and is the first collaboration between chefs Jody Williams and Rita Sodi. The restaurant's name references a Florentine street near where Sodi once lived. The menu emphasizes seasonal ingredients and rustic Italian traditions, with olive oil pressed from fruits at Sodi's Barberino di Mugello groves. Starters include olive all'ascolana and bruschetta with cultured butter and anchovies or pears with gorgonzola and walnuts. Antipasti feature 24-month prosciutto and ribollita. Pasta, led by tonnarelli cacio e pepe, shares the spotlight with diverse mains and a wine program favoring Italian producers and thoughtful aperitifs.
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