There’s so much publicity surrounding Aaron Silverman’s restaurant, Rose’s Luxury that one cannot help but be intrigued about it. Whenever I find myself perusing the shops and the streets along Barracks Row, I’ll often see a queue forming outside the pastel green wall so I’ve decided to go ahead and try it.
Normally, I would just go and dine solo but I heard that the eatery’s menu has a family-style theme so I gathered up a few friends for a weeknight, dining excursion. We ordered a handful of dishes, starting with the fall vegetable panzanella, then pork sausage with lychee salad, an order of penne “alla vodka” with squid and basil, the crispy pig’s ear salad, and finally the Hawaiian braised pork shoulder for our main dish.
Rant and Rave: Rose’s Luxury
Rave: Crispy Pig’s Ear Salad w/Mango and Cabbage
I never thought this would be my favorite dish among what we ordered, primarily because of the main ingredient, but the flavors were so unique. If the menu didn’t list pig’s ear, I wouldn’t have guessed it to be. The dish had the perfect balance of sweet, tangy, and spicy and the thin strips of pig’s ear provided a salty crunch that worked very well with the bits of cabbage. Unsurprisingly enough, everyone else on my table concurred that this was the standout food of the night. The only thing I would change about it was the amount of onions. Perhaps a ring or two less considering its pronounced flavor upon first bite.
Rave: Potato Bread
Many people have raved about the in-house potato bread Rose’s Luxury serves and for good reason. Freshly baked, it’s served warm with a dollop of salted, whipped butter sprinkled with fried potato skins and chives. Despite it’s hefty price ($6 per loaf,) I would happily order it again. Each slice was airy and dense at the same time. It was good enough to eat on its own but several times more appetizing with a bit of melted butter on it.
It’s amazing how the quality of service influences the whole dynamic of a meal. It won’t matter that the food tasted amazing or that you were dining with good company if the primary person who was supposed to take care of your table had a poor attitude. Now to clarify, everyone else that I encountered at Rose’s Luxury prior to the server was very nice and I was pleasantly surprised how smooth the “reservation” process was. I queued in just as the restaurant opened at 5 p.m. and requested a table for five around 7 p.m. to give everyone else time to get there. I was added on the hold list and was told that a notification via text will come once the table was ready. A couple of hours later, just a few minutes before the clock struck seven, I received the text and so my dining companions and I walked towards the restaurant.
Our waiter was male and though initially he appeared friendly enough, he didn’t seem pleased to answer any of the questions, which made it seem like he didn’t want to be bothered with them. What made it worse was that when he was explaining the menu, he was upselling. I understand that part of your job as a server is to sell the product, but not to the extent of being pushy about it. It was really unfortunate that our first dining experience at this acclaimed restaurant was soured by this incident.
Overall, it was a pleasant enough dinner at Rose’s Luxury. The dishes you’ll try are definitely interesting and Chef Aaron Silverman continuously pushes the bar when it comes to experimenting with flavors, but would I queue back again in a hurry, probably not. I will, however, give it another shot…someday.