By mid-afternoon on Tuesday, a line had already formed outside Via Carota on Grove Street. The West Village restaurant, led by chefs Rita Sodi and Jody Williams, continues to test the patience of those after a table, especially as the city settles into summer routines. Reservations remain elusive, with most diners opting to wait on the sidewalk, even in the midday heat.
Via Carota has operated in this corner of Manhattan for a decade. It is known for its pared-back Italian menu, but the tiramisu, in particular, continues to attract attention. On a recent evening, servers delivered the dessert to nearly every table before the dinner rush hit. Priced at $16, the tiramisu arrives in a large, communal dish for the table to share.
The restaurant’s approach to desserts remains consistent. The tiramisu is prepared daily, with mascarpone and espresso-soaked ladyfingers layered in a deep bowl. The presentation is unadorned. Regulars say the flavor has not changed much since the early days.
While summer brings more foot traffic to the West Village, Via Carota’s difficulties remain the same. Crowds gather early in the evening, often before 5 p.m. On weekends, the wait can stretch over two hours. Despite the hassle, diners continue to cite the restaurant’s desserts, especially the tiramisu, as a reason to return.