Tiramisu in NYC: Where to Order It at Italian Restaurants
By Nico Ferraro · August 15, 2026 · Updated October 7, 2026 · 6 min read
For tiramisu at a New York Italian restaurant, the clearest current listings are at Rezdôra in Flatiron ($20, “enough for two, better for one”), Babbo in Greenwich Village ($26, for two) and Carbone on Thompson Street (listed as a Tiramisu Cake), each printed on the restaurant’s own dessert menu as of October 2026. Via Carota in the West Village listed a tiramisu built to share in August 2026.
Tiramisu isn’t a default Italian dessert the way an American menu treats it. It’s a regional dish from the Veneto and Friuli Venezia Giulia area, built on ladyfingers, espresso, mascarpone and cocoa, and that’s worth knowing before you order it on a menu built around a different region’s food, where it can show up as an afterthought rather than the kitchen’s actual strength.
Where to get tiramisu in NYC: at a glance
| Restaurant | Address | How the menu lists it | Price |
|---|---|---|---|
| Rezdôra | 27 East 20th Street, Flatiron | Tiramisu, “Enough for two, better for one” | $20 |
| Babbo | 110 Waverly Place, Greenwich Village | Tiramisu (for two): mascarpone cream, espresso, cocoa powder | $26 |
| Carbone | 181 Thompson Street, Greenwich Village | Tiramisu Cake | Not published |
| Via Carota | 51 Grove Street, West Village | Tiramisu built to share (August 2026 menu) | Not published |
| Isabelle’s Osteria | 245 Park Avenue South, Gramercy | Tiramisu (for two): lady fingers, espresso, mascarpone | $18 |
Dessert menus read on each restaurant’s own site in October 2026, except where noted. Prices change; check before you go.
What makes a good tiramisu
The dish is four things layered: savoiardi (ladyfingers) dipped in espresso, a mascarpone cream, and cocoa over the top. The biscuits should be soaked through but not sodden, which is why a lighter, less soggy version gets noticed. A menu line that names the mascarpone and the espresso, as Babbo’s does, is at least telling you the build is the classic one.
Why tiramisu is regional, and why that matters on a menu
Tiramisu’s documented origin traces to the Veneto region in northeastern Italy, likely in the 1960s or 1970s, which makes it a relatively young dish by Italian standards and a regional one, not a national default. A kitchen built around a single region’s cooking has no particular reason to run it, which makes its spread onto those menus a useful thing to notice: a tightly regional menu that includes tiramisu is often meeting New York’s expectations rather than its own region’s.
Rezdôra is the clearest example. Its menu is built around Emilia-Romagna, and its own region’s sweets sit right beside the tiramisu.
Rezdôra — Flatiron
Rezdôra, at 27 East 20th Street, is precise about regional sourcing in its pasta program — handmade anolini di Parma, gramigna with sausage ragù — and as of October 2026 its dessert menu lists a tiramisu at $20 with the note “Enough for two, better for one.” Next to it are an olive oil “Torta D’Oliva” at $20, a torta di tagliatelle at $18 and house-made gelati at $17 for two flavors. Tiramisu is a Veneto dish, not an Emilian one, so its place here reads as a nod to the city alongside the region’s own dessert language. For the pasta side of the same regional argument, see Tagliatelle Bolognese: What a Real Ragù Looks Like.
Babbo — Greenwich Village
Babbo, at 110 Waverly Place, lists Tiramisu (for two) at $26, described as mascarpone cream, espresso and cocoa powder, alongside a Babbo zabaglione and a chocolate olive oil cake. It’s the most expensive version on this list and explicitly sized for sharing, which suits a table finishing a long pasta-and-secondi dinner. Babbo’s posted hours are 5 to 10pm Sunday through Thursday and 5 to 11pm on Friday and Saturday. How the rest of that menu is structured is covered in What Is Secondi? The Main Course on an Italian Menu.
Carbone — Greenwich Village
Carbone, at 181 Thompson Street, lists a Tiramisu Cake on its dessert menu, alongside a lemon cheesecake, a chocolate hazelnut cake and a carrot cake, on a menu built around red-sauce Italian-American classics. Its site doesn’t publish dessert prices. Dinner runs nightly from 5 to 11:30pm, and lunch Tuesday through Sunday from 11:30am to 2pm.
Via Carota — West Village
Via Carota, at 51 Grove Street, ran a tiramisu built to share in its “Dolci” section in August 2026, alongside a small raspberry crostata. Chefs Jody Williams and Rita Sodi’s version draws steady attention in coverage of the dish for being lighter and less soggy than the standard diner rendition. The plain-text menu on the restaurant’s site doesn’t list desserts as of October 2026, so ask when you sit down. The broader menu leans into Tuscan and Roman dishes such as pappardelle with wild boar ragù and a whole branzino baked in salt, and the site says walk-ins are welcome.
Isabelle’s Osteria — Gramercy
Isabelle’s Osteria, at 245 Park Avenue South, runs a straightforward version of the dish — ladyfingers, espresso and mascarpone, for two, at $18 — on its dessert menu, alongside a modern Italian dinner program. It’s open nightly, with the latest close on Friday at 11pm. If pasta shape and regional cooking style interest you as much as dessert does, Which Part of Italy Is This Menu Cooking From? covers how to read a Manhattan Italian menu the same way this piece reads a dessert list.
For a single-dish comparison done the same region-first way, Cacio e Pepe in NYC: Why the Pasta Shape Decides It applies a similar lens to a pasta.
Before you order
Ask whether the tiramisu is made in-house and how far ahead. Some versions sit and improve over a day, others are assembled closer to service, and the difference shows in the texture. None of the restaurants above publish preparation timing, so it’s a fair question to ask at the table. Babbo lists its version as a dish for two and Rezdôra’s says “enough for two,” so plan on sharing.
Tiramisu earns its place on these menus for the same underlying reason it sometimes looks out of place on them: it belongs to one part of Italy, not the whole country, and the menus that know the difference tend to tell you where it came from.
Frequently asked questions
Where can I get tiramisu at a restaurant in NYC?
As of October 2026, Rezdôra in Flatiron ($20), Babbo in Greenwich Village ($26, for two) and Carbone on Thompson Street (listed as a Tiramisu Cake) all print tiramisu on the dessert menus on their own sites. Via Carota in the West Village listed a tiramisu built to share in August 2026. Check the current menu before you go, since dessert lists change.
What is tiramisu made of?
Classic tiramisu is savoiardi (ladyfingers) dipped in espresso, layered with a mascarpone cream and finished with cocoa. Babbo, for example, describes its version on its dessert menu as mascarpone cream, espresso and cocoa powder.
Is tiramisu actually Italian, or an American restaurant invention?
It’s genuinely Italian, with a documented origin in the Veneto region, likely in the 1960s or 1970s. Its ubiquity on American Italian menus outpaces how central it is to Italian cooking as a whole. Because it’s regional rather than national, its presence or absence on a menu says more about the kitchen’s focus than about the dish’s authenticity.
Editor’s note: Isabelle’s Osteria is affiliated with this publication. Restaurants were selected using the criteria described above.
