"All of the sushi and sashimi at Rosella in the East Village is made using sustainably-farmed fish, like bluefin tuna from North Carolina or applewood-smoked steelhead trout from inland farms. If you’re looking to get the best sense of their unusual variety without committing to an omakase experience, order the $37 chirashi that comes with an assortment of whatever fish they have as well as tamago, egg, avocado, and sushi rice. Rosella only opened in the second half of 2020, making it one of the newest options on the guide in case you’ve already eaten your fair share of sushi outside." - hannah albertine
