Eating Mamaroneck: Angelo Merenda of Rosa’s Cucina Italiana
Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurant kitchens across Rye. When you dine-in, pick-up or call for delivery, these are the folks working hard for you, your friends & family and your taste buds.
Today we meet Angelo Merenda of Rosa’s Cucina Italiana.
Name: Angelo Merenda
Role: I was the owner, along with my wife Rosa Merenda of Rosa’s La Scarbitta in Mamaroneck on Halstead Avenue which closed during Covid. My wife and I found this new location in December of 2022 and opened in July of 2023.
Restaurant: Rosa’s La Scarbitta previously and Rosa’s Cucina Italiana currently, located at 410 W Boston Post Road, Mamaroneck, NY, 10543.
MyRye: Describe yourself in one word.
Merenda: Dedicated.
How long have you been the owner of this establishment?
Since July 2023.
Previously, where did you work?
Rosa’s La Scarbitta in Mamaroneck. I previously worked in the jewelry industry, but my wife always had a passion for cooking and once our girls left for college, she decided to bring her passion to life. I left the jewelry industry to help her fulfill her dream.
What are three attributes that make someone a good chef?
These are attributes I witnessed in my wife, Love and Passion for food, creativity, and a strong work ethic.
Describe your restaurant’s clientele.
Typically includes families and friends enjoying a meal together, couples having a romantic evening, and foodies looking to enjoy authentic Italian cuisine. They are people who appreciate high quality ingredients, traditional recipes, and a warm, inviting atmosphere.
Describe the atmosphere of your restaurant.
The restaurant was completely designed by my wife Rosa. She wanted to blend modern
elegance with the classic charm of a restaurant you would visit in Italy. A comfortable space with soft lighting, warm tones, white tablecloths and fresh flowers with a curated playlist of Italian music that adds to the inviting ambiance.
Describe the physical attributes of your restaurant.
Layout/Space: Open areas for dining with well-spaced tables, and clearly defined sections for different dining experiences (bar area, dining areas in the front and back). The front room offers views of the harbor, as well as an outdoor area for seating.
Exterior: Guests can enjoy a view of the water in warmer months, and
boats gently bobbing in the harbor.
Match a recommended meal with each season:
Occasion // Recommended Meal
- Warm summer evening // Branzino or Cozze Nere
- Crisp fall afternoon // Grilled Pork or Veal Chop with cherry peppers and onions
- Cold winter day // Bucatini all’amatriciana or Lasagna
- Muddy wet spring night // Ricotta Gnocchi or Eggplant Parmigiana
What is your favorite dish on the menu and why?
It’s a close tie between the Bucatini all’amatriciana and Ricotta Gnocchi alla Bolognese. Bucatini all’amatriciana has a sweet and spicy kick that brings me back to Italy with that first bite. As for the Ricotta Gnocchi, my wife made the gnocchi with ricotta instead of potatoes when my girls were younger because they weren’t as heavy. She tried them as a special one evening at the former restaurant and they were an immediate hit. They are made fresh in-house every day and tend to sell out. I love my wife’s bolognese and paired with these light, fluffy gnocchi it’s a delicious combo.
What’s the most underrated day of week and time of day to enjoy your
restaurant?
The most underrated day of the week to enjoy dinner is Tuesday at around 5:30 PM. On Tuesdays, the restaurant is likely to be less crowded, offering a more relaxed and intimate dining experience. This allows our patrons to enjoy the serene transition from day to sunset, with beautiful views and a calm atmosphere before the evening rush begins.
Thank you Angelo!
