Walrus Rodeo doesn't call itself a pizzeria or an Italian restaurant, even though pizza and a green lasagna with lamb ragout sit at the center of the menu. Everything hot that leaves the kitchen comes out of a single wood-fired pizza oven, inherited from whoever occupied the space before.
Over time, the menu has organized itself around produce. Vegetables and fruit show up across pizzas, salads, and the cocktail list, with seasonal availability steering what changes — rhubarb finds its way into an old fashioned in spring, and the avocado salad has developed a devoted following.
Beyond the pizza and lasagna, the kitchen runs a wide range through that same oven: beef tartare with smoked tallow aioli and kombu xo, bone marrow with smoked shallot soubise, Cantabrian anchovies with cultured butter, pulpo bravas with chorizo and potatoes, and a flat iron steak served with compound butter and frites.
Michelin selected Walrus Rodeo for its 2026 guide, and the restaurant was included on The New York Times' Restaurant List in 2024.
Over time, the menu has organized itself around produce. Vegetables and fruit show up across pizzas, salads, and the cocktail list, with seasonal availability steering what changes — rhubarb finds its way into an old fashioned in spring, and the avocado salad has developed a devoted following.
Beyond the pizza and lasagna, the kitchen runs a wide range through that same oven: beef tartare with smoked tallow aioli and kombu xo, bone marrow with smoked shallot soubise, Cantabrian anchovies with cultured butter, pulpo bravas with chorizo and potatoes, and a flat iron steak served with compound butter and frites.
Michelin selected Walrus Rodeo for its 2026 guide, and the restaurant was included on The New York Times' Restaurant List in 2024.