Rosemary's Wynwood

Rosemary's Wynwood opened on 7 February 2025 in a converted former shoe warehouse, the Miami outpost of Carlos Suarez's West Village Italian restaurant, which has been running in New York since 2012 under the Casa Nela group. Executive chef Craig Giunta, previously of Mother Wolf and Macchialina, leads a seasonal menu of house-made pastas, antipasti and seafood.

The defining feature is agricultural rather than culinary. The 3,500-square-foot indoor-outdoor space devotes nearly a third of itself to a living garden, grown in partnership with Little River Cooperative, which supplies herbs and produce used across both the kitchen and the bar. A bar drawing on an on-site garden has an advantage in exactly the place non-alcoholic drinks usually fail: without spirit to carry it, a zero-proof cocktail depends almost entirely on the quality and freshness of what goes into it.

The drinks list is Italian and spritz-forward, with a named zero-proof section rather than an afterthought. The Ghia Sour uses the Ghia aperitivo with lemon and egg white — a sour, which needs texture rather than sweetness to work. The Hugo Fizz combines elderflower cordial with Athletic Brewing's Upside Dawn, club soda, mint and lime, using a non-alcoholic beer as a cocktail ingredient rather than a fallback. There is a Non #1 Bollicine Rosato for anyone wanting something in a wine glass, and Upside Dawn is available on its own.

Resident Magazine described the list as leaning into balance and freshness. That is accurate, and it is what a garden gets you: non-drinkers here get composed, named options rather than a bowl of fruit juice. Ask to sit in the garden — it is the reason the drinks taste the way they do, and it is the most pleasant seat in Wynwood.