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The newest addition to upscale dining in Columbus will be coming to the Short North in Mid-March. Rosendale’s has begun taking reservations for their grand opening on March 17th.
Chef Richard Rosendale was the 2005 USA’s Chef of the Year and Team Captain of Culinary Team USA 2008.
From the website: “The philosophy is simple. We use the highest quality meats and seafood available, in addition to the freshest fruits and vegetables, with a focus on American regional ingredients. We use ingredients in season, at their peak, cooked perfectly from the source. It´s that simple.”
793 North High Street, Columbus, OH 43215
(614) 298-1601
Dress Code: Casual chic
http://www.rosendales.com
RESTAURANT HOURS
Lunch Opening for lunch in April
Dinner Monday – Thursday 05:00pm – 10:00pm
Friday & Saturday 05:00pm – 11:00pm
by G.A. Benton
April 26th, 2007
Richard Rosendale, who is 31, has burst onto the Columbus restaurant world like a brightly burning meteor. His red-hot arrival was in part lit by a blazing resumé that’d be the envy of many a professional cook: 2005 National Chef of the Year, Captain of the 2008 U.S. Culinary Olympic team, and the former head of the kitchen at the prestigious Greenbrier Resort.
In mid-March, Rosendale put his accolades where Columbus mouths are by opening his own self-named restaurant in the Short North.
What’s it like? With this eatery, Rosendale has seemingly tried to be all things to all people. He wants to offer creative bar food at an affordable cost, he shoots for fancier—and pricier—little appetizers that marginally push his food envelope, and he hopes to seal the deal with somewhat familiar fish and meat entrées that can be innovatively plated but are never over-challenging to local tastes.
Add to that the option of a 10-course blind tasting menu and a nearly equally ambitious wine list literally all over the map and you might have a too-much/too-soon recipe for disaster.
But Rosendale has not bitten off more than Columbus diners can chew—or drink. In fact, though a night here can be on the pricey and slow-paced side, I’d say so far Rosendale has succeeded at most everything he’s tried. This restaurant, like its chef and really excellent wine list (well-priced), is just flat-out smart.
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Had dinner here Saturday night.
I don’t have a big long review to write, but I think my girlfriend put it best in saying “yeah it was great, but it’s not somewhere I would want to eat very often whereas I could eat somewhere like Hyde Park with more consistency”…if that makes sense. It does to me at least.
Loved the Ahi Tuna appetizer with the hot chinese mustard ice cream.
Had the filet, loved it.
Jenny had the grouper and six onion soup…I found the grouper to be cooked perfectly…very moist.
Portions were fair enough I thought.
Service was outstanding.
The beer list could use some work, same with the champagne list…or maybe I’m just saying that because I couldn’t recognize any of the champagnes.
I’d definately go back for a special occasion, but wouldn’t go just for dinner.
Thursday, August 2, 2007
Gary Seman Jr.
Long after the whirlwind of publicity — and there was enough of it to propel a zeppelin across the Atlantic Ocean — here’s the truth about Rosendales: It’s terrific, truly worthy of the hype.
The chef of the swank Short North restaurant shows a passion for the classics and a penchant for the whimsical. A towering scallop topped with seared foie gras is set over a fennel puree and is encircled with a sauce infused with crushed black truffles. It’s as lovely to look at as it is to eat.
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Every time I’ve walked by this place it’s been filled with bluehairs. Seriously, it looks like an upscale nursing home. Has anyone tried the (less expensive) bar menu?