I had not previously attempted to dine at Rose’s Luxury because I was not up to standing in line to make a reservation and I never got around to hiring a line stander. Debbie and I had eaten at Pineapple and Pearls (WW #159-12/2017) which is located next door which we thoroughly enjoyed. Both restaurants are owned by Aaron Silverman.
The restaurant does not take reservations in the usual way with a couple of exceptions; for parties of 6 and 8 in the main dining room there are a couple of tables. Also there is an option on the second floor for one seating a night for 8-12 people at a higher price than the regular menu. Reservations can only be made for those tables through the restaurant’s website.
Our friend Justin had been to Rose’s Luxury before and invited us to join him for dinner saying he would take care of getting a reservation for the night in question at 7:30 p.m.
To get that reservation, Justin called a messenger service. For $50 he was able to get a messenger to stand in line starting at 3:00 p.m. of the day on which we were going to have dinner. At 5:00 p.m. when the restaurant opens for reservations each person in line is able to ask for a reservation at a particular time. Assuming there are stills tables available at the hour for the number of people in the person’s party. The reservation is then made and the line stander can leave. As the appointed hour comes…the person with the reservation receives a text message that their table is ready. The table is held for 15 minutes after that message is sent.
We got to the restaurant around 7 p.m. and went two doors down to another bar/restaurant having nothing to do with Rose’s luxury and had a drink while we waited for the appointed time. On this evening Justin received the alert at 7:50 p.m. We arrived at the restaurant about five minutes later.
As you enter the restaurant there is a reception desk.
About a third and then mid-way back through the restaurant, there is a server’s station on the right, followed by the kitchen on the same side. There is an aisle in front of the kitchen running to the back. Across that aisle there is a “chef’s table” that seats eight facing the kitchen. Behind the chefs table there is a second aisle leading to the back of the restaurant. No surprise, there are additional tables at the back of the restaurant. There is a combination of 2, 4, 6 and 8 tops on the main floor.
Immediately behind the reception desk there is a “long” flight of stairs that leads to the second floor of the restaurant.
I did not attempt the stairs but on the second floor, there is an L shaped bar, that seats at least a dozen people where one can imbibe or have dinner or both. There is also seating for at least one party of up to 12 people. At the top of the stairs there is a couch and comfy chairs for those waiting for a seat at the bar.
There are also two 2 tops and a single 4 top outside the restaurant on the sidewalk, weather permitting.
We were immediately seated at a table at the front of the restaurant.
The servers and some of the cooks wear ordinary clothes. There is nothing approaching a uniform.
Our server was Valarie who has worked at the restaurant for about a year and a half. She was very attentive and helpful in explaining the various dishes on the menu. When it came to delivering food as it was ready, at least three other servers delivered one dish or another. Each of them described the dish they were delivering. According to Valarie, the restaurant overall can seat up to 114 people at a single sitting.
To get a full flavor of the menu I suggest you look at the restaurant’s website which has great pictures of a variety of dishes.
Except for Whole-grilled Dorade and grilled Prime T-bone steaks the items on this menu are sui-generis. As their descriptions suggest these dishes are prepared in ways that we have not experienced at any other restaurant.
Dinner is designed to be shared but undoubtedly one could arrange with your table mates not to share although that would mean some folks would be eating while others are gazing wistfully.
We shared all of the dishes.
At the outset, potato meal dinner rolls were delivered with appropriate butters. We ordered the following:
Under “new stuff”:
Smash Potato/bagna cauda, cotija, hard-boiled egg
Romanesco Wedge/fried with cashew dressing, mint & dill
BBQ Spare Ribs/ fish sauce caramel, tarragon
Lychee Salad/pork sausage, habanero & peanuts
Sun gold Tomatoes/bucatini, grana Padano & basil
Not on the menu:
Pasta with Cacio e Pepe
Squash Blossom Rangoon/jumbo lump crab, chili crunch, sweet & sour sauce
One of the things we learned was that the restaurant does have dishes available which are not on the menu. For example, we saw fried chicken being taken to the second-floor area and Justin was able to order “Pasta with Cacio e Pepe” that he had enjoyed on a previous occasion.
Then there were the Desserts. On this night there were four choices. At my suggestion the three of us ordered all four of them:
Mini Chocolate Cake /with blue cheese, cherries & almonds
Coconut Milk Ice Cream/with burnt, coconut, lime & kiwi
Eggplant “Tarte Tatin”/with milk ice cream & pine nuts
Popcorn Crème Brulee.
My favorite of the above was the Eggplant “Tarte Tatin”
The restaurant is as comfortably informal as a restaurant can be although there were guests in coat and tie and various forms of finer wear.
There is a single restroom at the back of the 1st floor dining room and 2 restrooms on the 2nd floor. I did not attempt either.
Dinner is the only meal served.
5:00 p.m. – 10:00 p.m.
717 8th St SE