Around the BLOCK

Restaurant Week 2014 Continued…

Written By: Mary Bloch - Jan• 20•14

P1020372If you read my blog on a regular basis, you know I participated in Restaurant Week previews in advance of its start last Friday.  I have already written about La Bodega and Pig and Finch; today I want to share my impressions of Rosso in the new Hotel Sorella on the Plaza. Since it opened last fall, I had heard mixed reviews about the food and service, so I was interested to check it out myself.

The GM, chef and server all knew I was coming, so it’s probably not fair to equate my my experience with what others may encounter when the restaurant is slammed during Restaurant Week, BUT I have to say that the service and food were flawless. Each dish prepared by Chef Brian Archibald  was beautifully presented and perfectly executed. And the setting, with a curved wall of floor to ceiling windows and white leather chairs and booths set against a red background, is quite striking.Lamb and pear pasta--RossoCuttlefish over polenta--Rossotrout with white beans and arugula--RossoBeet and Permission salad--Ross

We started with a beet and persimmon salad, a combination that I’d never enjoyed before, but it struck a harmonious chord between sweet and savory. We moved on to the Pork Cheek Pansotti, a stuffed pasta with smoked pear puree, pecorino, and  Meyer lemon, which had a lovely contrast of flavors, and cuttlefish with polenta with a rustic tomato sauce. Not sure I’m a huge fan of cuttlefish, though it sure worked in the dish.

We sampled the short rib entrée with farro risotto and a fried egg, and lemon sole with arugula and beans. Though the fish is definitely a good choice for those looking for a lighter alternative, the short rib dish was incredibly tender and creative. The other entrée selection on the Restaurant week menu is a pancetta wrapped chicken with crispy gnocchi.Short rib with farro risotto--Rosso

We finished our meal with Zeppoli, still warm deep-fried doughnuts with a honey and lemon marmalade for dipping.  Diners can also select an apple crostada.Ricotta doughnuts--Rosso

Rosso and its bar both offer a sleek and modern sophistication that conjures up images of New York or San Francisco, not unlike the Reserve at the Ambassador Hotel downtown. Check it out and let me know what you think!

One last suggestion for Restaurant Week: to make it easier to keep track of all the restaurants and their menus, consider downloading the mobile app. It will even direct you to Open Table so you can make a reservation and get a map. Again, refer to the Restaurant Week website for more information. You have until Sunday night, January 26, so time is running out but you’re definitely not too late to participate.

Rosso on Urbanspoon

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