Relative New-Comer Rosette is Turning Heads
by Karen Carzo
Monday, April 21, 2014

Whether planning your next big event, a cozy dinner, or a night out with friends, consider Rosette in New York City’s Lower East Side.  Just barely four months old, Rosette is becoming the talk of the town.  And why not?  This causal contemporary restaurant has everything going for it:  it's owned by renowned architect and hospitality maven Ron Castellano (Santos Party House, Le Baron), it has an atmosphere influenced by the 1920s and 30s, it serves mouthwatering dishes created by noted Chef Nick Curtain and refreshing cocktails by Warren Hode, and it offers a welcoming dining experience managed by Lisa Limb.

Although it has a vintage appeal, Rosette is chic and inviting.  You enter through the Parlour Room which features plush sofas and chairs, a marble-topped bar complete with an authentic brass soda fountain, and a bronze curtain that opens to reveal the Main Dining Room. 

         

The dining room is lined with large booths in auburn-colored velvet and antique brass light fixtures hang overhead - it’s relaxed, spacious and comfortable.  Down a flight of stairs located at the back of the dining room, you’ll find the Grotto Bar, an intimate event space that features stone floors, exposed brick walls and a 24-foot “living wall” with skylights that create a moonlit, seductive feel to the rustic room.

Highly-credentialed chef Nick Curtain (of Jean Georges’ Michelin-starred Perry St., Jack Lamb’s Jack’s Luxury Oyster Bar, Compose, and most recently ACME Restaurant) has designed a creative, yet approachable menu that focuses on flavor.  Several dishes are prepared in the open, wood oven kitchen.  Featured are the Wood-fired Rib Eye Steak with Black Garlic and Caramelized Cauliflower, the Roasted Striped Bass with Parmesan Broth, and the Ember-roasted Leeks with Pecan Butter.  The menu also includes Baby Octopus, Chicken Cracklins, Kale Sprout Salad, Pork Belly, and The Rosette Burger to name a few.  And dessert is a must with choices that include Smoked Chocolate Pot de Creme, Pound Cake and Ricotta Cheesecake

     

Chef Curtain’s food was the inspiration for Warren Hode’s (Indochine, BONDST and Cherry) beverage program.  Using seasonality as his guide, he offers cocktails such as the Brass Orchid with Russian Standard Vodka, cucumber, fennel, lime and grapefruit bitters; Spring Fever with Flor de Cana Rum, cantaloupe juice, lemon and celery seed; and The Bill Cody with Rittenhouse Rye, pilsner, sarsparilla kumquat bitters, agave and mace.  Classic cocktails include an Old Fashion, a Manhattan and a Negroni among others.  A nice beer and wine selection round out the offerings.

     

 

For more information about Rosette or to book an event, visit http://www.rosettenyc.com.

 


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