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).
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