On 03/22/08 my family treated me to a wonderful meal at Rosendales on High Street as a belated birthday meal and all I can say is that it was worth every cent and every bit of the hype. Meals and appetizers eaten included the following:
Table Bread with Cirtus Saffron Butter (Beautiful presentation, crusty bread, subtle yet wonderful butter)
Ahi Tuna "A La Plancha” with Compressed Rice, Mustard Ice Cream, Pickled Cucumber Radish (A little bland as seperates, but mesmerizing when eaten together)
Sea Scallop Rossini with Seared Foie Gras, Split Pea Puree, Crushed Truffles (Perfectly grilled scallop, sweet peas, and melt-in-your-mouth Foie Gras with just the right hint of truffle)
Creative Soup of the Day-Mushroom Miso with Shrimp Noodles (The salt was somewhat overwhelming, but the mushrooms plentiful and the plating gorgeous)
Soy Soaked Chilean Sea Bass with Shrimp Dumplings, Steamed Vegetables, Kombu Shiitake Broth (Incredible. Perfectly textured, flaky yet moist, and a broth that tasted like mushroom infused ginger soy)
Saffron Cod, Fried Shrimp Toast Tagatelli of Vegetables, Red Pepper Shellfish Broth, Cold Pressed Spanish Olive Oil (The Cod was a tad overcooked in my opinion, but the rest of the dish was well prepared and beautifully presented)
Filet of Free Range Chicken with Vegetable “Noodles”, Mushroom, Ricotta Ravioli, Crispy Thigh, Natural Chicken Jus (The most unexpected of the dishes, the natural chicken jus was served as a creamy reduction that enhanced every aspect of the dish. The chicken was flavorful and melted in your mouth in a manner usually expected from only the finest toro or wagyu beef)
Honey Glaze Pork Loin, Southern Fried Spoonbread, Braised Greens, Sweet Potato Puree, Crispy Pork Rinds, Smoky Pork Jus (Fun, flavorful, and easily cut with a fork. The spoonbread and sweet potato puree were a perfect compliment to the loin.)
Carmelized Rum Cake with White Chocolate Rum Ice Cream, Crispy Hawaiian Banana, Carmel and Banana Paper (A tad too much rum in the cake, but perfect when eaten in conjunction with the ice cream and banana. The banana paper was heavenly, yet far too scarce in amount)
Warm Chocolate Cake with Espresso Ice Cream and Orange Confiture (The orange seemed out of place, but the icecream and cake were more of a souflee of chocolate with a liquid core.)
Pistachio Creme Brulee With Raspberry Gelee (The Brulee itself was underwhelming until one took into account the incredible gelee layering the bottom of the dish.)
Lemon Curd with Ginger Ice Cream, Toasted Meringue, Crushed Raspberries, Almond Streusel (Beautiful, creative, and adventurous. Each bite revealed more of the dish and the ginger icecream acted as a buried treasure at the center of the curd.)
Service was prompt and attentive, the coffee was marvelous, the view and scenery very dynamic, and the noise level was subtle and controlled. Chef Rosendale himself made multiple appearances throughout the night explaining his creations to guests and all in attendance seemed upbeat and happy.
If I had to utter any complaints, it would be the inability to purchase "bar foods" in the main restaurant and the lack of a second choice for a main on the tasting menu.
All said, the restaurant is akin to the nicer restaurants one can experience in far more culinary cities such as New York and Los Angeles. Considering his youth, talents, and training I can only imagine Chef Rosendale's time in Columbus will be limited before he moves on to someplace larger and more prestigious, but I certainly hope his restaurant remains. I look forward to the spring menu and will certainly be back.