Rosemary’s

You might be tempted to call Rosemary’s a neighborhood joint, if it weren’t so big and its dining room wasn’t such a scene. Instead, chef Wade Moises has taken the idea of a locavore-leaning Italian trattoria and turned it into a thing. Even still, the menu hits all the notes you’d expect: kale Caesar, simple pastas (linguine with preserved lemon, perhaps?), and meaty secondi. A rooftop garden and Dutchess County farm supply many of the fresh ingredients, although you’ll never think of the restaurant as twee (there is an outpost in Tokyo, after all).