Two self-taught chefs with a passion for
all things italian and a love of detail


Jody Williams is the chef and owner of the much acclaimed Buvette in the West Village and co-chef/owner with Rita Sodi of Via Carota, an Italian gastroteca the couple opened in 2014. Williams is also the author of Buvette: The Pleasure of Good Food, released in April 2014 and has written for Saveur and Esopus. Buvette has been nominated for a James Beard Award three years in a row. Williams opened a second Buvette in South Pigalle Paris in 2013 to much acclaim and followed with Buvette Tokyo in 2018. Williams’ cooking has been praised in such publications as Vogue, Condé Nast Traveler, Bon Appétit, Martha Stewart Living, Le Fooding, Travel and Leisure, Gourmet, Glamour, Elle, The New Yorker, The Wall Street Journal, the New York Times, New York Magazine, Time Out New York, French Elle, and Libération.  Upon opening, Via Carota generated instant excitement and critical praise. The New York Times called Williams and Sodi ‘one of the great partnerships in the New York restaurant scene’.

Fresh homemade pasta at Via Carota, the West Village gastroteca of cherished downtown chefs Jody Williams and Rita Sodi.


Rita Sodi is chef and owner of the ever-popular I Sodi and co-chef/owner with Jody Williams of Via Carota, the gastroteca that is inspired by her 17th century country house in the hills near Florence. After finishing art school Sodi began to travel for work in the fashion industry but always dreamt of creating a restaurant. In 2008 she courageously opened I Sodi on Christopher street in the West Village to instant critical acclaim. I Sodi’s low-key, utterly traditional and perfectly executed Tuscan food was featured in The New Yorker, Saveur Magazine, Grub Street, Time Out, Serious Eats, Food and Wine, the Village Voice, New York Magazine and The New York Times. The restaurant is also featured in the 2019 Michelin Guide. Sodi still owns part of her family's farm north of Florence in Barberino de Mugello; come harvest time, her green olives are pressed at the local frantoio. She ships the bright-green extra-virgin oil to her kitchens in New York, showcasing their clean, bright aroma in classic Tuscan preparations.

Freshly baked cantuccini at Via Carota, the West Village gastroteca of cherished downtown chefs Jody Williams and Rita Sodi.