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ColumbusING wrote
Goodbye Fibres. More Rosendales to come
by David July 19, 2008
After several months of trying to find a new owner, Fibres at 791 N High has finally closed up shop. Taking Fibres place? Rosendales.
Mr. Rosendales expansion plans is to create a space, atmosphere and menu that is a bit more casual than his namesake.
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Didn’t Rosendales win “best reason to see a chiropractor” or something like that? I never really cared for the space, especially when you have beautiful restaurants like Marcella’s and Hyde Park down the street…
:o I’m not sure if they won the title “best reason to see a chiropractor”, but it wouldn’t surprise me.
I agree on Hyde Park. I love the design of Hyde Park on the Cap. Rosendales should study the behavior of the folks using that space. The bar area especially is really well designed. I could go on and on about it. You’re always at eye level with the bartenders both on the high seating side and low soft-seating side. Beautiful booths and conversation spaces to transition to dine in right behind that bar.
My only gripes are the square patterned, silk blended drapery on the south facing windows and the pixelated, swirly designed plastic panels on the ceiling, which make the place feel over designed. Not to mention those aesthetic elements are just dated.
I think one thing that makes the Hyde Park space work is the space’s ability to scale to imperfect conditions. What happens if 5 people show up? You just grab a little leather stool and you can pull it up to the low seating bar area. You can then wait on a table and slide into a booth and feel like royalty.
Obviously that space is bigger, but what makes the design of the Rosendales space not work is it’s inability to scale to these imperfect conditions. It’s a hyper rigid, modern space that feels constricting. I hope the new space addresses this scaling problem.
As far as Marcella’s goes. Awful lighting (I feel like I’m in a casino near the slot machines where the old folks need bright lights to see) and terrible noise mitigation/ spatial acoustics. Too dingy loud, too bright and I’m not convinced these flaws lend authenticity to the business concept.
I’d like to try the new place for lunch. Reminds me of Rick Bayless’ two connected restaurants with one being casual and the other more up-scale and experimental.
As for the Short North, it is too specialty shop oriented and until Ohioanna opens up, residents have no grocery store to walk to (unless you live in the southwest corner near the Giant Eagle). In a true urban neighborhood, you can walk for virtually all of your needs. I’m glad we’ve been getting rave reviews for the Short North, but it isn’t as urban as they’d have you think. Still a fun place to go, since I haven’t been priced out yet. :wink:
You complain that the Brewery District has no “independent retail” and you complain that the Short North has too many “specialty shops”? I really just think you hate living in Columbus.
Also, not to continue to derail, but I’ll be that while Ohioanna will bring the quality, I do not think they’ll have the quantity over what UDF currently carries.
There’s also a Kroger on High Street just north of the Short North, if you haven’t been up that way yet.
What the F”’? Have you been to Zeta’s. Zeta’s has much more than most people think. Also, there is the little thing called the Greener Grocer in the North Market. Seriously, we have the most and best food options of anywhere in the city (except for maybe Weiland’s) but I suppose they suck because it’s in a suburban style shopping mall. Name me an item and I can get it on my ride home from work.
Glenmorangie 15. Rosebank 1991. Compass Box Hedonism.
goddamn liquor laws.
That aside — +1.
Going up High Street, you used to be able to get hookers and blow.
Curse you, gentrification!
A.
Just returned from my walk to the North Market to pick up the items we’re cooking for dinner. I can get most of my grocery needs fulfilled at the market.
According to Google Maps it’s a 7 minute walk. I’ve never grasped people’s fixation on big box grocery stores here.
View Larger Map
This, totally… Rosendale’s is awesome, but I prefer going out for lunch over dinner (less crowded, easier on my metabolism.)
Also, I don’t know many restaurants in town where the chef goes out of his way to teach classes on how to cook his recipes, and even has youtube videos on how to make ‘em. (e.g. http://youtube.com/watch?v=RCowxE8Wqyg )
Going up High Street, you used to be able to get hookers and blow.
Curse you, gentrification!
A.
Having to deal with hookers on East Main over 10 years ago before moving to the Short North, you can have them. I would like to have a trip to the carry out without a hooker trying to get into my car while I am waiting(damn, I need to remember to lock those doors even on a couple block trip), or my roommate at the time dealing with one at an ATM(illegal last I checked). So at least it just the bums in the Short North minus the hookers who were seemed more aggressive than bums on Main Street.
“Rosendale’s isn’t out of place in the Short North. There are plenty there who can afford it. “
While I can afford to eat at Rosendale’s, I won’t. I have been there six times since it has opened and am constantly disappointed (well, it was ok once, and another time was a bday dinner party which is why I kept on going back). It is not consistent, and Richard Rosendale thinks too highly of himself. I have eaten at restaurants around the world that make ‘complicated’ multi layers of flavor food, and his just not stack up to his reputation. And, the atmosphere is not inviting at all.
That’s one thing Hyde Park gets right – the atmosphere and energy. Marcella’s is good but the acoustics make it a great happy hour place, not a place for dinner with friends you have not seen in a while.
Cannot wait to see what Hyde Park does with it’s new place Eleven!
i LOVE frontera and topo… bayless is the MAN!
don’t forget: DeepWood follows the casual + fine dining concept, and is now open for lunch!
kent rigsby [and a few other local chefs] have taught classes over at sur la table.
http://surlatable.turnstilesystems.com/LocationDetail.aspx/Columbus
this video is amazing, i love you.
Sign in the window:
Coming soon: Details Minibar and Lounge
A.
kent rigsby [and a few other local chefs] have taught classes over at sur la table.
http://surlatable.turnstilesystems.com/LocationDetail.aspx/Columbus
this video is amazing, i love you.
I didn’t realize that Sur La Table had so much going on. That’s pretty impressive. But I’m pretty sure that I’ve outgrown most of their classes. I don’t have any trouble cooking these days.
Paul
I was hoping to finally make it to Rosendales this week for a Slow Food Columbus dinner – but looking at the on-line menu, I see they serve Chilean Sea Bass. I know that one fishery is certified for respectable/sustainable practices, but it still totally bothers me to see such an endangered fish on the menu. Heck, Eric Ripert won’t serve it at one of the top seafood restaurants in the country.
Color me bummed. Maybe I’ll try out Latitude 41 or The Refectory (though it is currently serving fluke, which is also overfished and endangered.) Gah. I’m overdue for a nice birthday dinner and I want to eat someplace fancy-schmancy, preferably with a sense of environmental ethics.
What should our focus be? I don’t begin to understand the statement “too geared towards specialty shops.” Should I try and cater to everyone that might walk by, all in my 1000 sq. ft?
Color me bummed. Maybe I’ll try out Latitude 41 or The Refectory (though it is currently serving fluke, which is also overfished and endangered.) Gah. I’m overdue for a nice birthday dinner and I want to eat someplace fancy-schmancy, preferably with a sense of environmental ethics.
The tables and chairs most restaurants use are made of clear cut forests and coated with petrochemicals. Salt is typically derived from some pretty environmentally unfriendly practices. The natural gas burners in the kitchens are really energy intensive. Most fish and wine use gobs of transportation fuel to get them to Ohio.
You might want to just stick to your kitchen. :wink:
[quote="Brewmaster"]
The tables and chairs most restaurants use are made of clear cut forests and coated with petrochemicals. Salt is typically derived from some pretty environmentally unfriendly practices. The natural gas burners in the kitchens are really energy intensive. Most fish and wine use gobs of transportation fuel to get them to Ohio.
You might want to just stick to your kitchen. :wink:
True, and I’m prepared to deal with all of that. I just don’t want to eat some place that serves an animal, even an especially tasty one, that is being harvested to the point of extinction. I also try not to eat fish that are older than I am. I have to draw the line somewhere. :?
Tuesday, August 19, 2008
BY BILL CHRONISTER
It’s a theme year for local chef Richard Rosendale — one filled with new opportunities.
He and his wife, Laura, just welcomed their first child into the world, a boy named Laurence.
In September, Rosendale is heading to Orlando, Fla., to lead a team in the U.S. preliminary to the Bocuse d’Or World Cuisine contest, and in October, he’s off to Erfurt, Germany, for the quadrennial Culinary Olympics as U.S. team captain.
So it only makes sense that in November, he should open a restaurant.
The space, at 791 N. High St., will be called Details, in part because that’s what Rosendale prides himself on.
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