Malabar DC
Restaurant · Forest Hills ·
Seasonal American farm-to-table rotisserie chicken, pizza, pasta
Seasonal American farm-to-table rotisserie chicken, pizza, pasta
"Rosedale, the latest opening from the team behind Rasika, aims to be a neighborhood spot in Forest Hills. The American-style menu features rotisserie chicken specials, seasonal small plates like grilled squid in ginger wine sauce, pasta dishes like butternut ravioli with black trumpets, and a rotating fish of the day from their large rotisserie grill." - omnia saed
"Every now and again a restaurant comes along that feels like an instant institution. Rosedale, from the team behind Rasika, is one of those spots. When it opened late last year, it was almost immediately hard to imagine the neighborhood without it. The space leans into nostalgia without veering into kitsch, with dark wood beams, open shelving stocked with heirloom dishware and toy tractors, and a rotisserie of glistening chickens turning hypnotically behind the open kitchen. That rotating wall of birds is more than decor. Rosedale’s signature chicken, lacquered in a five-spice red wine jus, is a masterclass in crisp-skinned perfection, and the Tidal Basin pizza, with a sourdough crust that’s been nurtured since 1988, is a serious contender for one of DC’s best. Rosedale is the kind of restaurant that feels like it’s always been there. And if there’s any justice, it always will be." - omnia saed, madeline weinfield, jonathan smith, mekita rivas, allison robicelli, omnia saed, kym backer, omnia saed
"Every now and again a restaurant comes along that feels like an instant institution. Rosedale, from the team behind Rasika, is one of those spots. When it opened in Van Ness late last year, it was almost immediately hard to imagine the neighborhood without it. The space leans into nostalgia without veering into kitsch, with dark wood beams, open shelving stocked with heirloom dishware and toy tractors, and a rotisserie of glistening chickens turning hypnotically behind the open kitchen. The effect is somewhere between a grand country manor and a back-pocket secret. That rotating wall of birds is more than decor. Rosedale’s signature chicken, lacquered in a five-spice red wine jus, is a masterclass in crisp-skinned perfection, each bite juicy, fragrant, and rich with the deep umami of its slow roast. The Tidal Basin pizza, with a sourdough crust that’s been nurtured since 1988, is a serious contender for one of DC’s best. Meanwhile, the butternut squash ravioli is impossibly delicate, swathed in browned butter and blanketed under a snowfall of Reggiano. For dessert, a dark chocolate cake walks the line between bitter and sweet, paired with a brittle cacao meringue and a citrus caramel sauce that lands like a final, unexpected plot twist. Rosedale is the kind of restaurant that feels like it’s always been there. And if there’s any justice, it always will be. Food Rundown Rotisserie Chicken If a rotisserie bird can be transcendent, this is it. Crisp skin, deeply flavored meat, and a five-spice red wine jus that deserves its own fan club. photo credit: Greg Powers Tidal Basin Pizza The 36-year-old sourdough starter in this pizza brings deep flavor to the crust, but the briny clams, tender fennel, and crunchy lemon breadcrumbs take it to the next level. Dark Chocolate Cake Rich, velvety, and cut through with puckering citrus caramel. This cake will linger in your memory for days after the meal is over." - Allison Robicelli
"Opened a little over a week ago by restaurateur Ashok Bajaj as his fifth restaurant on Connecticut Avenue — to which he quipped, "They should name this street Knightsbridge Restaurant Group." Bajaj added, "Had you asked me pre-pandemic if I would open a restaurant in Van Ness, I probably would have said no." The neighborhood choice was strategic: Van Ness is highly residential with a scarce number of restaurants, and this is the only spot in the area offering seasonal American cuisine and the only place planning to offer dine-in brunch later this month. With James Beard Foundation Award winner chef Frank Ruta at the helm, the kitchen emphasizes shareable plates and communal dining. "It’s so cliche to say farm to table," Ruta said. "But when Ashok and I first started talking we wanted to rely a lot on the farms around us." Most products are locally sourced, with proteins and produce coming mainly from Pennsylvania, Maryland, and Virginia; Ruta also said he wants to be known as one of the "better restaurants in D.C." The menu includes daily rotating rotisserie options — chicken, lamb, and porchetta — along with pastas and pizzas made from a sourdough starter dating to 1988 when Ruta was working at the White House; rotating the menu by season is intended to keep regulars coming back. General manager George Manolatos calls it "an upscale neighborhood restaurant, where you can feel comfortable every day and for a special occasion as well," and noted, "It’s been nice to have the neighborhood really wanting us." The 100-seat dining room and U-shaped bar have been consistently buzzing since opening, and the daily rotisserie option was the most popular dish during the first week. Designed by Martin Vehda (who also designed the Knightbridge Group’s Little Blackbird wine bar), the interior executes a sophisticated farmhouse-chic aesthetic with gray wood tables, exposed wood finishings, and hanging greenery, nodding to a nearby 1793 farmhouse in Cleveland Park. The team plans to open a patio facing Connecticut Avenue NW by spring and hopes to lock in community enthusiasm with impressive food and service." - Nicole Schaller
"Frank Ruta brings an American-style menu overseen by his James Beard-winning pedigree, featuring daily rotisserie specials, seasonal small plates like grilled squid in a ginger wine sauce, and sourdough from his famous starter used for fresh bread and thin-crust pizzas (toppings include bacon and figs, clams and smoked ricotta, and pistachio with reggiano crema) inside a 100-seat room filled with wall-spanning blue bookshelves and farm-themed decor inspired by the 1793 Rosedale Farmhouse." - Emily Venezky
