From Rags to Ragus

By Lee Klein – The New Times
“The downtown Rosinella is busiest at lunchtime, packed with lucky business people who are able to get tables. Seems lately that nighttime seating is getting harder to come by as well, and with good reason: The fare is similar to what your’s find in a small, unassuming restaurant on some Italian side street, certainly more so than anywhere in downtown Miami, and maybe even anyplace on the Beach.

The brothers manage the various locations (during lunch downtown you’re most likely to see Roberto and Luciano, who splits his time at bother Rosinellas) while the parents work at the Lincoln Road spot. Antonio is the daytime bartender there, and Rosinella shows up in the kitchen every morning to help prepare some of the homemade specialties, like gnocchi, ravioli, and lasagna. I especially love this last dish, a ricottaless version with béchamel sauce instead between the layers of fresh pasta, ground veal and beef, mozzarella cheese, and tomato sauce.”

“Service is personable and alert, and prices are good, too.” “…upscale Italian restaurants charge much more for cuisine that might be more elaborate, but can be no fresher and better prepared than the fare at Rosinella’s.