rating: 8/10
the rosevale is one of my personal favorite bars in new york. an archive of broadway history filled to the brim with costumes and dioramas, the rosevale cultivates a glitzy ambience to enjoy their equally-as-stunning cocktails in. each element is thoughtfully selected and melded to create a cohesive experience. take the a train, for instance: a bitter coffee cocktail sipped through a sugary foam, mixing in the mouth to create a balanced drink that is sweet and sour without being overwhelming.
the food at the rosevale is equally as expertly crafted. in another classical interpretation of the steak tartare, the rosevale combines brunoise steak and a dijon-caper dressing, serving it alongside toast and pickles. what i appreciated about this tartare in particular is that it took a traditional tartare ingredient—the pickle—and it reinterprets it in a way that elevates the tasting experience. by serving both pickled red onions and cauliflower in concert with the typical cornichons, the rosevale presents a choose-your-own-adventure style sour element of the dish to cut the richness of the tartare with. you can use as much or as little as you like to customize it to your palate. the combination of the dijon and the pickles renders this particular tartare sharp and tangy in the best way, bringing the tender meat the vibrancy a good tartare needs. if you are a fan of craft cocktails and curated small bites, i would highly recommend a stop at the rosevale!
also recommended: short rib croquettes, arancini
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