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Just another kickbutt visit to Rosemary's


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Just another kickbutt visit to Rosemary's

GroovinGourmet | Apr 29, 2007 08:34 AM

Although this was the most difficult visit I can remember... between a new small plates carte and more than a half dozen new dishes on the regular menu, it was tough going arriving at a final selection.

My buddy Dave and I opted to sit at the bar when our 3rd bowed out. I ordered a round of Firestones (a pale ale that replaced Fat Tire on tap a while back) only to find it has been replaced by Big Daddy, an IPA from San Francisco. Very nice...crisp and hoppy up front with a nice dry finish.

After a few moments oohing, aahing and salivating over the new small plates offerings, we decided to start by splitting the Grafton Cheddar Plate and the Cheddar Hazelnut Quesadilla. The cheese plate consisted of 3 nice sized slices of pale yellow cheddar, each with its own sharpness and texture. It was sided with thinly sliced walnut toast and some deelish apple butter that had a strong curry presence to it. Rockin'!

Same can be said for the quesadilla, which I had eyed the first time I saw the small plates listing online. Drizzled was crema and sporting a mound of oven roasted tomato salsa in the center, it was thin and crispy and delicious. To quote Dave, "A quesadilla is not the kind of dish you remember, but I will never forget this one." Nuff said...

As soon as Dave indicated he was a scallops fan I pretty much insisted that he get the scallops/parsnip dish which is one of my very faves. It took some arm twisting, but he finally gave in, and was very glad he did.

I went with one more small plate, Roasted Golden Beets with Whipped Goat Cheese and Candied Walnuts. I already knew Dave didn't like goat cheese, and when he proclaimed his disdain for beets as well I knew I would get this one all to myself, and I was very glad I did. A half dozen gorgeous golden discs of beetness were adorned with walnuts, drizzled with white balsamic syrup, with a swirled cloud of goat cheese in the center. YUM!

My entrée was totally knocked out, and at the risk of sounding like a broken record, was one of the best I can remember of late. A new prosciutto-wrapped veal tenderloin preparation, this one was stuffed with wild mushrooms and served with a parmesan risotto and pea shoots on a bed of green pea coulis. The 3 veal filets were cooked exactly to order (a luscious medium rare) and the coulis made the entire dish taste totally of springtime.

Total damage for 2 very happy diners, about $150 including tax and tip. It cannot be said too many times, Rosemary's is hands down the best fine dining value in town, and they give places costing many more times the tariff a true run for their money.

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