By hand
Pasta is made daily. Sauces simmer for hours. We take the long road because the short one never tastes the same.
Chi siamo
Our story
A family kitchen from Trastevere, carried carefully across the ocean and set down on Grove Street.
The beginning
Born in Nonna’s kitchen
Before the restaurant, there was a small kitchen in Trastevere. Chef Marco Bellini learned to cook standing on a wooden stool beside his Nonna Elena — rolling pasta at dawn, tasting sauces with a wooden spoon, and understanding that good food is an act of patience.
Those recipes — cacio e pepe without shortcuts, ragù that simmers half a day, tiramisu made the morning of — are still the backbone of every service at Roma.
New York, 2012
A trattoria for the Village
Marco arrived in New York with two suitcases and a notebook of recipes. He spent years in the city’s kitchens before finding a narrow townhouse on Grove Street — exposed brick, low ceilings, and a room that felt like it had always been waiting for candlelight.
Roma opened in the autumn of 2012. The first night sold out. The neighborhood has been coming back ever since.
Along the way
A short history
1985
Trastevere roots
Marco is born in Rome. Sundays mean long tables, handmade pasta, and Nonna Elena’s red sauce.
2006
Across the ocean
After culinary school in Rome and stages in Florence, Marco moves to New York to cook in the city’s best Italian kitchens.
2012
Roma opens
Doors open at 48 Grove Street. Sixty seats, a wood-fired grill, and a wine list that starts in Piedmont and ends in Sicily.
2018
The wine cellar grows
We expand the cellar to over 250 Italian labels and begin hosting monthly winemaker dinners.
Today
Still handmade
Every morning the pasta is rolled by hand. Every evening the room fills with neighbors, visitors, and people celebrating something worth remembering.
How we cook
Kitchen philosophy
Three principles guide every plate that leaves our pass.
In season
The menu bends with the market — squash ravioli in autumn, peak tomatoes in summer, citrus when winter needs brightness.
With warmth
Fine dining technique, trattoria soul. We want you to linger — over wine, conversation, and one more bite of tiramisu.
Private dining
Celebrations & gatherings
Our back room seats up to 18 for birthdays, anniversaries, and intimate corporate dinners. Custom menus, wine pairings, and a dedicated server — all arranged with care.
For larger events, we can host the full dining room on select evenings. Write to us with the occasion and we’ll craft something special.
Inquire about private dining
Come hungry
We’d love to cook for you
Reserve a table, or simply walk in on a quiet weeknight — the door is always open.
Reserve a table