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    Rosendale’s updated dishes brim with flavor

    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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    Walker Evans
    Walker Evanshttps://columbusunderground.com
    Walker Evans is the co-founder of Columbus Underground, along with his wife and business partner Anne Evans. Walker has turned local media into a full time career over the past decade and serves on multiple boards and committees throughout the community.
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