Rosedale Kitchen and Bar
This new lunch and dinner spot is establishing itself as a sleek but not too fancy go-to for the Rosedale neighborhood. Roasted beets were divine tossed with candied pecans and goat cheese and bathed in blood orange vinaigrette and pickled beet puree. Pan-roasted salmon was perfectly prepared and well complemented by a bed of sweet potato noodles, wilted spinach, and shiitake mushrooms. The juicy burger made from a blend of ground chuck and brisket proved a playful pairing for a selection of house-made aiolis. We had hoped for a more representative taste of Greece from the Greek Chicken Quinoa bowl, but it seemed to lack that, as well as much chicken, in its overabundance of romaine lettuce.