Rosendales Modern Bistro

Rosendale's Modern Bistro

We went to eat at the new, informal rendition of Rosendale's on Father's Day. The Modern Bistro differs in that it is priced more modestly and that the food is more familiar. All in all, I think it was a good business decision, but the restaurant lost a little of what had previously made it so special. While the bistro food was great, I think that next time we will try the more glamorous upstairs. Honestly, with a chef as good as Richard Rosendale, I would rather go on a culinary adventure than play it safe. That said, kudos to the chef for making his food more accessible!

Ahi Tuna Tartare Tacos with Sesame Oil & Pickled Ginger

This appetizer was the favorite of both myself and my father. He thought that they were "uniquely delicious". These tacos were different than anything I have ever eaten! The presentation was sparse and modern allowing the food to speak for itself. Each ingredient was perfectly highlighted and they paired together wonderfully.

Ham and Melon Skewers with Reduced Sherry Vinegar Syrup

These were given to us as a treat from the chef in between our appetizers and entrees. The flavor of the watermelon was very intense; I suspect it had been prepared sous vide. Chef Rosendale advocated this method of concentrating flavors in a cooking class I had taken with him. The prosciutto was very good, but the watermelon is truly the star.





White Truffle Popcorn

The popcorn was Rob's favorite appetizer. Jack commented that "it was the best popcorn I have ever had, but that it is still just popcorn". I agree with Jack, the dish was good, but the truffle flavor could have come through more strongly. I thought the idea of finger food was difficult in a restaurant because my fingers got all greasy.






Baked Potato Poppers with Pesto Aioli and Crispy Prosciutto

This appetizer was Jack's favorite, but was thoroughly enjoyed by all of us. The basil pesto aioli was refreshing and delicious. It was a nice spin on a classic potato appetizer that is traditionally very heavy. The potatoes were small enough that served alone they would make a great amuse bouche. It was a very coherent mouthful.




Black Grouper with a Corn Tortilla Crust and Avocado Lime Sauce

On the new bistro menu at Rosendales, when you pick an entree the protein comes by itself in a ceramic dish. Sides are chosen a la carte and are big enough to share. Jack ordered this fish dish and thought that it was "exquisite" He reported that the avocado under the grouper complemented the other flavors of the dish perfectly. Rob ordered a ribeye steak and I ordered the half chicken in herb butter. Dad chose the 48-hour Osso Bucco.

Cowboy Fries w/ Rosemary Sea Salt

We decided that we needed to try the fries as one of our side dishes. You can't truly judge a place without trying the fries. These fries were crispy and delicious. The other sides that we ordered for the table were the onion rings, steamed asparagus, and french beans.







If you were wondering why the photos are all of a sudden so good, it is because I have hired my brother as our art director. Thanks Jack!