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GuideUpdated July 15, 2026

7 Best Places for Tiramisu in New York

Where to find the best tiramisu in New York — each restaurant rated 4.0★ or higher. Top-rated at 9.8★. Spanning wine bar and contemporary kitchens. Curated by TastyPals.

The best places for tiramisu in New York are Sorso', Hide Rooftop, L'Osteria, and more. Start with Sorso' if you want the strongest overall first pick.

By Priya Sharma•7 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
Sorso'Hide RooftopL'Osteria
7 Best Places for Tiramisu in New York
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Top picks at a glance

#1Sorso'Wine Bar • New York • moderate#2Hide RooftopContemporary • New York • moderate#3L'OsteriaItalian • Upper East Side • splurge

Who this guide is for

This guide covers the highest-rated spots for tiramisu in New York. Whether you're a local hunting your next regular or visiting and want to eat well, these picks are sorted by quality and review depth.

Quick picks

Sorso'
Wine Bar • New York
There are rooms that know exactly what they are, and Sorso — all 220 square feet of it on the corner of University Place and 10th Street — is one of them.
Hide Rooftop
Contemporary • New York
Hide Rooftop does something Manhattan rarely bothers with anymore: it refuses to choose a lane and commits to that refusal with genuine confidence.
L'Osteria
Italian • Upper East Side
L'Osteria on the Upper East Side does not appear to be in the business of reinventing Italian fine dining, and by all accounts that restraint is the point.
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Editorial details
Author: Priya Sharma
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. Sorso'View →
  2. 2. Hide RooftopView →
  3. 3. L'OsteriaView →
  4. 4. Piccola Cucina UptownView →
  5. 5. Don AngieView →
  6. 6. Pasta Louise RestaurantView →
  7. 7. MaiellaView →

How the restaurants compare

Sorso'
New York • Wine Bar
9.9/10
TastyPals Score
Price
moderate
Best for
wine
Mood
Casual
Editorial restaurant image stand-in for Hide Rooftop
Google
Hide Rooftop
New York • Contemporary
9.9/10
TastyPals Score
Price
moderate
Best for
views
Mood
Casual
L'Osteria
Upper East Side • Italian
9.9/10
TastyPals Score
Price
splurge
Best for
Special occasion
Mood
Upper East Side
Editorial restaurant image stand-in for Piccola Cucina Uptown
Google
Piccola Cucina Uptown
Upper East Side • Italian
9.9/10
TastyPals Score
Price
splurge
Best for
Special occasion
Mood
Upper East Side

How we chose

We looked for restaurants that feel like a strong fit for the guide topic, not just the most obvious names in the city. The shortlist favors rooms with clear mood, dependable pacing, and enough distinction to help someone decide faster. Read our full methodology →

Room tone

Lighting, pace, and general energy all need to support the reason someone clicked this guide.

Food fit

We favored restaurants that feel best suited for the moment, not just restaurants with broad reputation.

Useful range

The final list tries to give readers enough variation in neighborhood, price, and style to compare real options.

7 ranked picks

Sorso' — There are rooms that know exactly what they are, and Sorso — all 220 square feet of it on the corner of University Place and 10th Street — is one of them. Conceived by a photographer and his closest friends, the space reads as intimate by design rather than by accident. The lighting is said to hold, the tables close enough that the evening keeps its shape past the hour when most Greenwich Village wine bars surrender to noise. That clarity of purpose — a room apparently built for two people who want to slow down inside a city that has forgotten how — is rarer than any wine list, and it is what distinguishes Sorso from the broader category it technically occupies. The wine program leans into Trentino Alto Adige with the kind of specificity that signals genuine conviction, not rotating trends. But what keeps Sorso from being merely a serious wine destination is the kitchen, which operates under a chef whose biography reportedly includes cooking privately for Luciano Pavarotti, followed by stints across Italy, Tokyo, and New York. That itinerary shows in the menu's sensibility. The Tagliere Misto charcuterie is described by regulars as arriving with the assurance of someone who knows precisely what belongs on a board and what doesn't. The Grilled Octopus with Gnocchi is reportedly the dish that best captures the Italian-Japanese tension the kitchen is clearly chasing — restrained in technique, immodest in result. And the Tiramisu is consistently noted as the kind that reconverts people who assumed they were finished with tiramisu. Sorso opens daily at 4pm, which makes it the most sensible early-evening proposition on University Place for anyone paying attention. The move, by all accounts, is to arrive before seven — before the room fills and the pacing tightens. Let the Tagliere Misto and the octopus anchor the meal, and order the Tiramisu before you decide you don't need it. View restaurant →
Hide Rooftop — Hide Rooftop does something Manhattan rarely bothers with anymore: it refuses to choose a lane and commits to that refusal with genuine confidence. The menu reads as part izakaya impulse, part New York brasserie sprawl — a combination that, by most accounts, actually reaches consensus rather than collapse. What draws attention to the room isn't architectural spectacle but the particular ease it reportedly creates, the kind where mismatched appetites don't produce a compromise nobody wanted. At a price point that keeps a second round of drinks firmly in reach, this is a place that positions itself as being more interested in your good time than in making you feel grateful for the privilege of being there. The Golden Fried Dumplings are what the menu is known for leading with — reportedly blistered with the kind of audible crunch that suggests the kitchen is paying close attention to oil temperature and timing. The Mini Lobster Rolls bring a deliberate beach-town looseness to a rooftop with downtown views, which is precisely the tonal trick the place seems built around. The Skirt Steak anchors the savory column for anyone who needs something substantial to hold the table together. For dessert, the Tiramisu leans classic and unashamed — no deconstructed flourish on record, just the thing itself handled with restraint. Perimeter seating along the roof's edge is consistently cited as the booking worth requesting — it shifts the experience from dinner to occasion in a way the interior tables reportedly don't replicate. The received wisdom is to open with the dumplings, follow with the Mini Lobster Rolls, and let the Skirt Steak close the savory half before the Tiramisu lands. Thursday evenings before nine are flagged as the sweet spot: present enough to feel alive, quiet enough to hold a conversation. View restaurant →
L'Osteria — L'Osteria on the Upper East Side does not appear to be in the business of reinventing Italian fine dining, and by all accounts that restraint is the point. The room operates from a premise that runs against the neighborhood's expense-account grain: that an occasion justifies itself through the discipline of the cooking, not through décor expenditure or zip code. The clientele reportedly skews toward diners who track that distinction — people for whom a properly constructed ragu is a baseline expectation, not a pleasant surprise. That posture shapes everything about how the menu is positioned and what the kitchen is evidently asked to prioritize. The Fettuccine Ragu is consistently cited as the dish that most clearly signals the kitchen's standards — a slow, deeply reduced preparation that regulars describe as uncompromising in its method. The Branzino al Cartoccio, baked in parchment, is known for arriving sealed at the table, the unwrapping considered part of the ritual rather than a tableside affectation. The Fritto Misto is reportedly executed with the kind of oil-temperature control that keeps the result light and grease-free — the benchmark for whether a kitchen takes the preparation seriously. The Tiramisu makes no concessions to novelty, which, given the neighborhood's appetite for reinvention, is itself a considered choice. The Pollo al Mattone is the dish that tends to get mentioned last but ordered again — diners who overlook it on a first visit often correct that on a second. Thursday and Friday evenings are said to be when the room finds its proper pace — busy enough to feel alive, short of the weekend distortion that can unsettle service timing. If you are ordering pasta, the received wisdom among regulars is to skip the antipasto and protect the pacing. Request a table clear of the service station and plan to stay. View restaurant →

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Piccola Cucina Uptown — Piccola Cucina Uptown trades on a familiar bit of theatre — the Bucatini Cacio e Pepe ($29.45) finished tablerise in a wheel of parmesan, a gesture more often seen than tasted these days. Here, at least, Chef Philip Guardione's Sicilian instinct for restraint keeps it from collapsing into spectacle: the dish arrives glossy, properly peppered, no costume jewellery. That same discipline carries the Pappardelle Ai Funghi Porcini (~$24.95) and a tidy Parmigiana di Melanzane ($24.95), where the cooking does its talking quietly. The room earns its Upper East Side address without straining for it — rustic wood, low light, a second-floor bar and summer terrace added in 2023 that nudge it past mere neighbourhood trattoria. At roughly $50–100 a head, the maths is honest rather than aspirational; this is dinner across from Central Park, not a destination occasion. Finish with the Cannoli Siciliani ($16.45) or the tableside Tiramisu ($16.45), both of which justify the small indulgence. A confident, unpretentious table that knows precisely what it is. View restaurant →
Don Angie — Don Angie has sustained a reputation that most New York restaurants would struggle to maintain for a single season, let alone across years of relentless demand as the West Village's most contested reservation. Scott Tacinelli and Angie Rito have built a room that operates at continuous capacity without the quality drift that typically follows that kind of prolonged pressure — a distinction the restaurant's consistent following makes difficult to dismiss. The premise is Italian-American cooking taken seriously: familiar forms reconsidered rather than abandoned, executed at a level that diners and observers have reliably cited as among the borough's more accomplished. The dishes that define Don Angie's reputation are specific and frequently discussed. The chicken scarpariello is consistently described as one of New York's best preparations of the form — vinegar-braised, built around the aggressive acid and heat that define Italian-American tradition, and reportedly finished to crisp the skin after the braise rather than before. The pinwheel lasagne has attracted particular attention for its construction: lasagne sheets rolled and sliced to reveal a calibrated cross-section, the filling proportion matched to the geometry of the cut. The lumache alla vodka represents the kitchen's approach to classic pasta sauces — familiar enough to read immediately, refined enough to justify the room's ambitions. The tiramisu closes the meal on a note that recurs in accounts of the restaurant more than most desserts do, cited not as an afterthought but as something diners return to in memory. Reservations open well in advance and move quickly — book the moment the window allows. The restaurant rewards ordering broadly across the menu rather than anchoring to one or two dishes. View restaurant →
Pasta Louise Restaurant — Park Slope has no shortage of Italian-adjacent rooms where the lighting is flattering and the pasta is merely fine. Pasta Louise is not that restaurant. This contemporary kitchen has built a reputation around ingredient-forward cooking treated as an actual operating philosophy rather than a marketing posture — and the price point is bracingly accessible for food at this level. The crowd that shows up reflects it: neighbors returning on a Tuesday the way they'd return to a good deli, couples, small tables of friends. Not destination diners. The room rewards that kind of ease, and by most accounts it has figured out exactly what it wants to be and committed to it without apology. The Handmade Pappardelle al Cinghiale is the dish most consistently cited as the reason people come back. Diners report that the pasta reads like something made the same morning — not as a theatrical gesture but as the functional reason braised wild boar clings and layers the way it does here. The Risotto ai Funghi Porcini is known for a density that suggests patience, earthy and reportedly just barely fluid at the center in the way good risotto should be. On the lighter end, the Burrata & Heirloom Tomato is described as restrained and produce-forward — the tomatoes treated as the point, not the garnish. The Branzino al Forno is praised for arriving bronzed and clean, with skin that reportedly holds. The Tiramisu closes the menu the way a good tiramisu should: cool, boozy, not oversweet. Book ahead rather than walking in on a Friday — the room is small and the word is out. The strategic move, based on what regulars seem to order, is the pappardelle anchoring the meal with the burrata to open. Go hungry; portions here are reported to respect the decision to show up. View restaurant →
Maiella — Long Island City doesn't perform romance the way Manhattan does — no velvet-rope theatre, no sommelier deployed as a prop. Maiella appears to have understood this from the start. By most accounts, the room earns its atmosphere through simpler means: a water-facing view, an unhurried Italian-leaning pace, and a price point that keeps a second bottle of wine a genuine possibility rather than a negotiation. At this level, that matters. What the room is known for, consistently, is the sense that a long evening is not only permitted but expected — a restaurant for people who intend to linger rather than turn the table. The dessert list is where Maiella reportedly shows the clearest conviction, and it reads like a confident hand. The Pannacotta di Chartreuse distinguishes itself from the category by leaning into the herbal bitterness of the liqueur — the kind of contrast that, by reputation, cuts rather than soothes. The Torta di Semolina is described in terms of density and patience, a deliberately substantial preparation that makes no apology for its weight. The Chocolate Budino has a following among regulars who track it specifically. The Robiola Cheesecake occupies the savory edge of the dessert course — a choice that, from what diners consistently note, tends to divide the table and is better for doing so. The Affogato rounds out the list; the standard advice is that it rewards a kitchen whose espresso arrives without hesitation. Practical intelligence: request the water-facing side when booking, and aim for a weeknight reservation before eight if you want the room at its most settled and the pacing at its most relaxed. Friday after nine, by most accounts, is a different restaurant altogether. The move here is dessert followed by a digestivo — pace the earlier courses accordingly. View restaurant →

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TastyPalsTonight
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Smarter follow-through after the guide: better restaurant context, quicker narrowing, less second-guessing.
For tonight
Date night spots with warm rooms and polished service
Next step
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