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Restaurants & Bars

Return to Rosemary's Redux

GroovinGourmet | Dec 3, 201009:15 PM

After the longest stretch between visits and seeing some negative postings of late, I was eagerly looking forward to my return. I am glad to say that Rosemary's continues to rock my world... still solidly in my top 5 places anywhere.

I sat at the bar as is my preference when dining solo, and I enjoyed a variety of small plates, seeking out ones I had not previously enjoyed:

Baby Iceberg Wedge with Blue Cheese Dressing, Eggs and Bacon - the only repeat performer. Fabulous as always. Simple, straightforward and perfectly executed with utterly fresh ingredients. Their blue cheese dressing is perhaps the subtlest I am drawn to... it's the apple cider vinegar that makes it. Gotta remember that the next time I make a batch.

Goat Cake with Pesto Beans, Potatoes and Mustard Butter Sauce - Oh yeah... I'll get this again and again. A lovely crusted and fried round of nummy, tangy goat cheese on top of fresh haricot verts doused in tasty pesto sauce, offset with wedges of generously sauced fingerling potatoes. The fingerling/mustard thing is a common theme, and one that I particularly enjoy. The combo of tastes and textures make this a perfect example of the Jordan's cooking. They are among the very best at successfully combining strong flavor profiles, and I for one appreciate it.

Tempura Fried Shrimp Kabobs with Asian Sho Mai Slaw and Ginger Soy Butter Sauce - one of the nightly specials, I observed the patron next to me at the bar finishing hers off and I asked if it was as good as it looked. Upon confirmation I ordered up and was so glad I did. The shrimp were nothing short of perfect... crunchy/chewy tempura coating, totally succulent crustacean insides. While I picked around most of the julienned red bell pepper in the slaw, that did not affect the success of the dish. Even the bites with a bit of bell (I avoid all varietals like the plague) were delicious, with strong sesame notes. The sauce was one of those lie-me-on-my-back-and-stick-a-funnel-in-my-mouth jobs, and I am not a soy guy. It was silky and balanced and a perfect bridge between the kabob and the slaw. This condiment slut thinks they should bottle and sell it.

Warm Dark Chocolate Bread Pudding with Strawberry Coulis and Mint Chocolate Ice Cream - Can I get a hallelujah! More like a disc of molten chocolate torte, this was another textural/taste success. The homemade ice cream was killer, and was a perfect foil for the hot, intense chocolate. Paired with their Rosie's Goodnight Kiss coffee cocktail, it made for a most excellent sweet ending to a triumphant return visit.

After a delicious pale ale from local brewer Joseph James, I went with the suggested beer pairing for the Shrimp Kabobs, Dogfish Head Midas Touch, and stuck with that the rest of the evening. Really, really good brew... spicy and complex and especially excellent with the kabobs.

On a final note... I found myself wishing I was much hungrier as a new (to me) entree really caught my eye: Milk Fed Veal Porterhouse with Swiss Chard, Cippolini Onions, Crispy Pancetta and Garlic Reduction Sauce. Can you guess what I am getting on my next visit?

Rosemary's Restaurant
8125 W Sahara Ave, Las Vegas, NV 89117

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