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The Dispatch wrote
Updated dishes Brim with flavor
Thursday, March 20, 2008
Jon Christensen
In the hip atmosphere of Rosendales in the Short North, the kitchen knows new-wave cooking as well as any other cuisine. It also knows how to update fundamental dishes.
A well-chosen fillet of cod — a humble fish capable of reaching great culinary heights — is glazed with what chef Richard Rosendale calls a saffron “tea,” picking up its hue and unmatched flavor. After baking and a brushing with olive oil, the cod is served on a shallot-infused shrimp toast with genuine seafood broth and shaved root vegetables ($30).
Related Stories:
- Alive Review: Rosendale’s in the Short North
Rosendales is one of Columbus’ best.
One of my bar hop stops. Grab a stool, a martini and an appetizer. Great!
One of my bar hop stops. Grab a stool, a martini and an appetizer. Great!
I agree with the bar stop. Stopping by the bar for some drinks, apps, and desserts allows you to enjoy the atmosphere and taste the food without having to break the bank (that bad).
I love the truffle oil popcorn!
+1,000,000,000
+1,000,000,000 http://www.nytimes.com/2007/05/16/dining/16truf.html?pagewanted=print They love it too, one of the most profitable menu items since there is no truffle in it.
I’m sure it won’t be long before Orville Redenbacher sells it.
+1,000,000,000 http://www.nytimes.com/2007/05/16/dining/16truf.html?pagewanted=print They love it too, one of the most profitable menu items since there is no truffle in it.
I seem to remember them having shaved truffle in theirs too. Either way, it’s damn yummy.
+1,000,000,000 http://www.nytimes.com/2007/05/16/dining/16truf.html?pagewanted=print They love it too, one of the most profitable menu items since there is no truffle in it.
I seem to remember them having shaved truffle in theirs too. Either way, it’s damn yummy.
You mean those three little specks on top that I’m sure are out of season?
Either way it is $2 … and for $2 it is one delicious bar snack.
Green skittles are my favorite. Next thing I know you’re going to tell me that it’s not real lime!?!?
Never been there even though it’s right around the corner. I think my dirty chucks would scare people :wink:
Either way, might have to step it up in the name of trying that amazing desert described in the article.
Tropical-fruit fans will appreciate the lively colors and flavors of a coconut dessert ($7) featuring an “ice cream” made with coconut milk instead of dairy products.
According to Rosendale, the creamy texture is achieved in part by the use of a Pacojet, a cutting-edge machine that produces a consistency like ice cream.
Two small scoops of the result are elaborately decorated with pineapple, diced mango and papaya or other seasonal fruits, and house-made chips of shaved pineapple that have been dipped in syrup and dehydrated. A super-concentrated strawberry sauce finishes the dish.
I’ll have to mail my green skittles to you. I throw them away with the yellow ones. But I like the red and purple. My wife eats the orange ones.
I’ll have to mail my green skittles to you. I throw them away with the yellow ones. But I like the red and purple. My wife eats the orange ones.
Clearly it goes:
green, red, purple, orange, yellow.
I eat them all – citrus together first, red and purple together second. Delicious.
I’ll have to mail my green skittles to you. I throw them away with the yellow ones. But I like the red and purple. My wife eats the orange ones.
Clearly it goes:
green, red, purple, orange, yellow.
I’m afraid you’re wrong:
Purple, red, orange, yellow, green. Yellow and green are traditionally thrown into the air in darkened movie theaters.