If you ever grapple with overfishing but can’t give up your weekly spicy tuna craving, Rosella is somewhere you should check out. There aren’t a ton of places in the city that are fully dedicated to making sushi and sashimi out of sustainably-farmed fish, like bluefin tuna from North Carolina or applewood-smoked steelhead trout from inland farms. That’s what this East Village restaurant is all about, and their chirashi is a great way to get a sampling of their sashimi.
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