Rosette owner, Ron Castellano is a big believer in this Lower East Side neighborhood. It’s here, in what was once home to a fleeting series of pop-up restaurants, where Castellano set up shop with a team of seasoned restaurant vets. The lineup includes General Manager, Lisa Limb, Creative Director of Beverages, Warren Hode, and Executive Chef, Nick Curtain.
Limb, former General Manager at the downtown hotspot, Cherry, makes a point to push a “culture of graciousness and thoughtfulness," and the result is not only evident, but consistent from the reservationist’s welcome to the final mignardises send-off.
Curtain comes from ACME and brings to the table New American fare using simple ingredients packing a complex flavor punch. Hode’s specialty cocktails have a speakeasy-style which compliment the eclectic, wood-fired flavors Curtain creates. Team Rosette works well together, each playing a part which, in its sum, has a well-rehearsed, rich result both in food and atmosphere.
The Setting: The restaurant is separated into three different areas: the parlour room, also known as a bar and lounge, the dining room and a semi-private event space featuring exposed brick, a private bar and private entrance. To add to the affect, private event goers can pick what they’d like projected on a wall in the space; otherwise, Rosette chooses a roll of silent film.
The Decor: Imagine a mod-meets-prohibition style. Add a dash of gilded molding and exposed brick. Apply sepia tone to all.
The Drinks: Warren Hode, mastermind behind both Cherry and BONDST’s drink menus, also created the beverage program at Rosette. Get the Brass Orchid, which consists of Russian Standard Vodka, cucumber, fennel, lime and grapefruit bitters, or the longstanding Old Fashioned.
Menu Suggestions: Start with the clam chowder croquettes, then move to the flash fried brussel sprouts and wood-fired beets. For entrees, try the roasted chicken, the Rosette Burger, or daily specials like lamb shoulder with homemade pasta.