For Northeast Ohio food lovers, the biggest culinary news of the week arrived from Cleveland’s Ohio City neighborhood. ROSY, the open‑fire restaurant opened in February by Akron native chef Vinnie Cimino and his business partner Andrew Watts, has been selected as the sole Ohio entry on the New York Times’ 2026 list of the 50 favorite restaurants in the United States.
Local roots, national recognition
Cimino, who grew up in Akron and still calls the city home, expressed his amazement at the honor. “It’s been nothing short of incredible,” he said. “Things I never thought I would see in my lifetime is a Cleveland restaurant in The New York Times, let alone one of ours.” He added that the accolade brings a deep sense of gratitude and validation for the hard work his team puts in every day.
While this is Cimino’s first appearance in the Times, his résumé already includes two James Beard Award finalist nods and a 2025 Food & Wine Best New Chef title. The New York Times reviewer Brett Anderson praised ROSY’s menu, noting the “luscious ajvar red pepper sauce” and “juicy, house‑made cotechino sausage,” and highlighted the kitchen’s inspiration from the Istrian Peninsula in the Adriatic – an ancestral homeland for many Ohio families.
Celebrating today with a farm‑fresh approach
ROSY’s mission, according to Cimino, is to celebrate the present. The restaurant’s ever‑changing menu reflects the daily arrivals from local and regional farms. One regular supplier, Kentucky Gardens, sits just down the street. “Every Saturday at the end of their market, they just drop off whatever’s left over to the back door of ROSY,” Cimino explained. “One day it’s 17 pounds of tomatoes and two bunches of Swiss chard. Another day it’s eight peppers, some tomatoes and herbs.” This close relationship with small producers allows ROSY to support local growers while offering diners fresh, seasonal dishes.
Although ROSY accepts reservations, most guests are walk‑ins, reinforcing the casual, “not‑too‑precious” atmosphere that Cimino and Watts envisioned. The restaurant is open Thursday through Sunday, and the team expects a surge of customers this week following the Times announcement. “Walk in. That’s the whole point,” Cimino urged. “Make us a part of your night. Come and experience ROSY. You’re going to get fed and have fun.”
Ohio’s culinary landscape
The New York Times launched its annual restaurant list in October 2021, a time when the dining world was emerging from pandemic‑related closures. Since then, Ohio has had two other restaurants on the list: Chapman’s Eat Market in Columbus (2021) and Wildweed in Cincinnati (2025). ROSY joins that short but growing roster, underscoring the state’s rising profile in the national food scene.
For local diners, the recognition offers both pride and a reason to explore the flavors of their own backyard. As Cimino puts it, the honor validates the decision to stay in Ohio, continue supporting regional farms, and share a story that resonates with fellow Ohioans.
What’s next for ROSY?
Looking ahead, Cimino says the team will keep listening to the market and letting the ingredients dictate the menu. “We have this ability now to be able to utilize such small producers and be able to continue to support more folks,” he said. With the New York Times spotlight shining on ROSY, the restaurant is poised to attract visitors from across the state and beyond, while remaining rooted in the community that helped it grow.
Original reporting: Signal Akron — read the source article.
