Rose's Luxury, Chef Aaron Silverman's Modern-American Phenomenon on 8th and G Street in Barracks Row

[sklarithy]

Opening Oct 1.  Here's the menu:

[DonRocks]

Opening Oct 1. 

This is an opening that has lots of potential.

[Kev29]

Cacio e pepe... I'm listening.

[Josh Radigan]

My sister-in-law worked with him and she said that she expects pretty cool things to happen with the project. Good luck to them, fingers crossed.

[lindzjax]

Can't wait to see the early reviews on this spot. Anyone check it out yet?

[Mark Dedrick]

I went last night as part of a group of five and absolutely loved it. We ordered the entire menu (well, with the exception of dessert, where we only ordered one of the two options), and while some things were certainly better than others, we enjoyed everything that came out. Pro tip, despite our waiter's belief in our eating prowess, the entire menu is probably slightly more food than a party of five should order.

A few thoughts:

• The space looks great, and is much bigger than I was expecting from walking by. Because of this, and the way they have the tables laid out, I don't think anyone is going to feel overly crowded. The table that we had, at the far back of the restaurant, near one of the many bars that pop up throughout, was fantastic, and allowed us to carry on conversations at a very normal level. 
• I love the bar space upstairs, where apparently you can order the entire menu. I was the last in my party to arrive, so I didn't have the opportunity to try any of the cocktails, but the menu read great.
• Service was very good throughout. Our waiter read our table well, and was a good blend of informal, yet professional. Water was refilled promptly, plates were cleared when they were completed, and the service never felt intrusive. And good descriptions on all of the dishes when they came out. Job well done in my opinion.
• We ordered everything on the menu, which was twelve "small plates" and two "family style." This worked well for order, because the kitchen sent things out as they felt they made sense, and made for a more cohesive meal than most tapas-style small plates experiences I've had recently.
• The lychee salad with pork sausage and habanero was fantastic. Other highlights, for me, were the burnt romaine salad (surprisingly, I don't typically like cooked romaine salads), the fennel gnocchi, the cacio e pepe, the fried eggplant and the caramelized cauliflower.
• The weakest dish was the shrimp and grits (namely the texture of the rice grits, the shrimp were delicious).
• Both family style dishes, Southern Style Chicken and Smoked Brisket, were absolutely fantastic. Really delicious fried chicken. 
• The wine list is extremely small (or perhaps focused?).

Anyhow, that's all I've got. We had a great experience, and we all left wanting to make it back as quickly as possible.  On a Monday night we had no trouble getting seated, but I could see this turning into a bit of a wait for a table given their no reservations policy.

[lotus125]

We tried Rose's tonight and really enjoyed it.  The space is gorgeous.  The service terrific.  The food is difficult to shoe-horn into a single cuisine but, to varying degrees, it was interesting and very good.  Some of my favorites were oysters with a dark and stormy granita; a vegetarian sausage with lychee and habenero (also had coconut foam and thai basil i think --  great thai flavors); popcorn soup (really tastes like pureed movie popcorn, put into an isi, with lobster); and spaghetti with strawberry and ricotta (great use of onion in it -- really worked).  I also liked the caramelized cauliflower, eggplant, and shrimp with rice grits.  Had two cocktails that were good.  

[lindzjax]

We also stopped by last night and had a great experience. I concur the space it really lovely and unique and the service was spot on. We had the fried eggplant and the strawberry ricotta pasta from the "small plates" section and shared the fried chicken with fixins' from the "Family Style" section. All were very very good with just a bit of a surprise/twist on what you would traditionally expect. This was actually our second visit. We stopped by opening weekend and had a snack at the bar (popcorn soup and lychee salad - also unique and very tasty). Overall, we've loved our experiences and were delighted to see it pretty busy on a Monday night. They indicated the menu would be changing up soon and we noticed at least one new item added this go round, which is a smart thing with such a small menu. Great addition to the otherwise largely uninspiring fare on 8th.

[DMVDining2]

We went on Saturday night, and was able to get a table upstairs without a wait! We immediately fell in love with the place not only because of the cozy, unpretentious atmosphere, but also because each and every dish was great if not stellar. That popcorn soup was delicious and creative while both pasta dishes (Cacio e Pepe and the strawberry pasta) were fantastic. Oh, and the brisket was insanely tender - a knife was not necessary.

I'm just astonished how flawless everything was given that it only opened less than a month ago. They had everything down like clockwork - very knowledgeable, personable waitstaff, timing of dishes out of the kitchen, etc. This place is a true gem in the District. I wrote about it more on our blog if you want to check it out.

http://www.dmvdining.com/2013/10/roses-luxury-is-an-instant-classic/

[Eatdceat]

I went to Rose's Luxury last night for the first time.

Definitely echo all the positive comments above - great food and great ambience. Hard pressed to think of a better place on the Hill.

As mentioned above, the family style brisket, the pork lychee salad, the popcorn soup, and the cacio e pepe are all very good.

[DonRocks]

I went to Rose's Luxury last night for the first time.

Definitely echo all the positive comments above - great food and great ambience. Hard pressed to think of a better place on the Hill.

As mentioned above, the family style brisket, the pork lychee salad, the popcorn soup, and the cacio e pepe are all very good.

You know what's amazing to me? This place is getting rave reviews across the board, but some of the items (strawberry pasta, for example) sound kinda nasty. It's all in the execution, I guess, and Aaron is a very talented cook.

[cheezepowder]

You know what's amazing to me? This place is getting rave reviews across the board, but some of the items (strawberry pasta, for example) sound kinda nasty. It's all in the execution, I guess, and Aaron is a very talented cook.

I was also skeptical about strawberry pasta.  I was surprised that it actually worked, and I enjoyed it.  The Chef's Counter is great for watching the kitchen in action and solo-diner friendly.

[Banco]

I ate here for the first time tonight and loved it. I was preparing a detailed review but then accidentally deleted my comments in this rather unforgiving interface after a few paragraphs. Perhaps that is for the best. Go. Go and eat there. Get in line early. It is excellent.

[Pat]

I ate here for the first time tonight and loved it. I was preparing a detailed review but then accidentally deleted my comments in this rather unforgiving interface after a few paragraphs. Perhaps that is for the best. Go. Go and eat there. Get in line early. It is excellent.

I don't know how long it stores text, but the current version of the software autosaves typing after a fairly brief interval.  If you start typing in the reply box here again, your old message (or part of it) may pop up.

As a test, I wrote that text above, then deleted it and left the thread.  I came back, quoted your post again, and a "View Auto Saved Content" option came up below the bottom left of the screen.  Clicking that opened a window with my previous partial post and a "restore content" button that put everything back as it was.

[DonRocks]

I ate here for the first time tonight and loved it. I was preparing a detailed review but then accidentally deleted my comments in this rather unforgiving interface after a few paragraphs. Perhaps that is for the best. Go. Go and eat there. Get in line early. It is excellent.

[There's an auto-save feature! If this happens, come in anew, and you'll be prompted (in the lower-left corner) to view your auto-saved text. If you type longer than one minute or so, you'll see on the bottom-left a message that says "Last auto saved: 1:47:01 PM EST," for example. Man, I'm sorry this happened.

ETA: Oops, sorry, Pat!]

[SeanMike]

My meal at Rose's Luxury was one of the best ones I've had in quite a while. I showed up right at opening to go sit at the back bar with Bobbi, who I knew from Liberty Tavern. I also got to say hi to my friends Elizabeth (who is a server there) and Dave (one of the cooks, formerly of the Passenger).

I wasn't certain about it but decided to start with the pork sausage, habanero, and lychee salad. When it came I dubbed it the "anti-social salad" because I would've stabbed anybody who interrupted me from eating it. I've put a lot of things in my mouth this year but this may have been the single best thing of the year, I kid you not.

Bobbi sent me a single Malpeque oyster with dark and stormy granita. I'd had that at their pop-up at Hogo but it was better here - much better taste and "pop" to the granita.

Next I had the smoked peach baby back ribs. Since whenever I usually have ribs they are dry-rubbed I'm always surprised if they are sauced. Still, these were very tasty, just the right level of tenderness. Despite being better than so many other dishes I've had recently, they were the lowest point of the menu that night (which is like saying I got all A+s on my report card except for one A).

Finally, I had the pickle-brined fried chicken, honey, benne seed. Holy crap. That was some beautiful, delicious chicken, especially with a dash of Crystal hot sauce.

I accompanied these with a couple of their cocktails including an experimental one that all came out very delicious, and washed down the fried chicken with what I felt was appropriate - a High Life.

Seriously folks, get there. Eat well. Go with friends so you can order more stuff but don't let them steal your lychee salad.

[marketfan]

Three of us went to Rose's Luxury last night and we loved it: playful and very precise cooking in a vibrant, charming but not twee atmosphere.  We arrived at 6:30 and left at 10:15 and ate a good part of the menu. From the whipped butter- buttermilk spread sprinkled with grated baked potato skin (great idea) to the  tender Jewish-Texas brisket, we enjoyed this meal!    The popcorn soup had nice chunks of lobster and made me think of Maine Lobster boils with corn on the cob, both slathered in sweet butter.  Yes, it may be a tad sweet but it was something I could not quite imagine working and it does.  Using popcorn like this is a bit like José Andres' recommending potato chips to make a classic Spanish tortilla..   The grilled romaine with poblano and avocado was brilliant.  Never thought of cooking romaine for a Mexican dish -- we are all used to it chopped raw for tacos.   The breadcrumbs work so well on the gnocchi ravioli. We really loved and appreciated these mixes of classic touches with reinterpretations.      The only dish that did not excite us was the octopus: while the  octopus has an interesting ink and burnt lemon sauce, it was a not in itself an exciting protein.  (And it can be).   A slight hitch in service -- a second order of the oysters with dark and stormy granita arrived 2 hours  after we ordered it --at the end of the meal and right after the brisket. Although the server explains that dishes come out in the order the kitchen wants to send it, that was clearly a mistake.  A small hitch in a great meal.  I wish all the new restaurants opening up had this kind of personal vision and level of  cooking.

[Banco]

I'm glad others have chimed in here with their experiences after my abortive post. Their comments are very much what I would also have written. It's only very rarely that my wife and I continue to think about and discuss a dinner we had three days ago, but Rose's is one of those rare occasions. Easily the best meal out--in all respects, from food to service to atmosphere--that we have had anywhere in a long time, including the Ashby Inn (which might be surprising) and Montmartre (which is less so).

[ktmoomau]

Anyone have any idea what wait time is approximately like on a Friday night?  Would like to go, but want to be able to get in...

[Banco]

Anyone have any idea what wait time is approximately like on a Friday night?  Would like to go, but want to be able to get in...

We went on a Saturday (the 26th) and arrived a few minutes before opening at 5:30 to find a line of about a dozen people. That was not enough to fill the place, but it did seem to fill up within the hour.

[cheezepowder]

Anyone have any idea what wait time is approximately like on a Friday night?  Would like to go, but want to be able to get in...

Another data point - I was there tonight (Thursday), and at around 6:05pm, only a few tables were occupied though the chef's counter was full except for one seat.  By around 7pm, the dining room looked full including the counter in the back.

There's a pork pho on the menu now.

[Marty L.]

Is this the most consistently well-reviewed new restaurant . . . ever?  Talk about raising expectations . . .

I'm glad others have chimed in here with their experiences after my abortive post. Their comments are very much what I would also have written. It's only very rarely that my wife and I continue to think about and discuss a dinner we had three days ago, but Rose's is one of those rare occasions. Easily the best meal out--in all respects, from food to service to atmosphere--that we have had anywhere in a long time, including the Ashby Inn (which might be surprising) and Montmartre (which is less so).

[astrid]

Halfway through our dinner I said to +1 that "this reminds me of F.I.G."

[Kev29]

Halfway through our dinner I said to +1 that "this reminds me of F.I.G."

Mmmm - delicious food there. And the place Silverman last worked, McCrady's. Hoping to get to Rose's Luxury AND Charleston around the holidays.

[Mark Dedrick]

Anyone have any idea what wait time is approximately like on a Friday night?  Would like to go, but want to be able to get in...

Last Monday at about 7 we were quoted a wait time of about an hour. We were able to get bar seats much quicker so took them, but that's what it would have taken to get a table.  Our bartender said that the best way to game the system was to show up around 7:30, stand at the bar, and wait for those people's tables to be ready, opening up bar seats.

[Josh]

Last Monday at about 7 we were quoted a wait time of about an hour. We were able to get bar seats much quicker so took them, but that's what it would have taken to get a table.  Our bartender said that the best way to game the system was to show up around 7:30, stand at the bar, and wait for those people's tables to be ready, opening up bar seats.

Thanks for the tip...that will be my strategy soon.

[lion]

We throughly enjoyed our evening at Rose's Luxury. A quite diverse group of tastes with the small menu and a very casual atmosphere. The place didn't feel like a Washington DC restaurant, rather something more like a Philadelphia or Brooklyn restaurant, and to feel truly transported is a compliment.

Look forward to many repeat trips.

[Josh]

What a great place.  We took an out of town friend last night around 9...the wait was about 20 minutes.

We shied away from the family style mains this time around, so that we could sample nearly all of the small plates.  A few notes: last night was the last of the strawberry pasta.  They have something new and exciting coming in its place.  The kitchen sent out a gratis order of cacio e pepe (thanks!) and we were back in Rome.  I can find nothing about the version here that didn't match the best we had in Italy.

The pork and lychee salad?  Amazing.  I tried to nitpick, but still came up empty.  The sweetness of the lychee and coconut foam was perfectly offset by the spiciness of the pork.  Total winner of a dish.

The fried chicken with honey and benne seeds was obscenely juicy from brining, but still tasted like chicken (not always a guarantee).  The breading retained some crispness even with the honey.  Moves from great to greater with a dash of Crystal.

Seems strange that a highlight would be the bread service, but hey.  That shallot butter is some kind of special.

We had much, much more that was uniformly good.  Service was very informal, which fit the mood of the table well.  No doubt, we'll return very soon, and often.

[TSchaad]

I went to Rose's Luxury on Thursday night to cash in my thank-you from their Kickstarter fund raising effort, and then went back on Saturday just to make sure the first visit hadn't been some incredible hallucination - it wasn't. I can't say anything about the food that hasn't arleady been said better by others here and on other sites, so I'll focus on the atmosphere and staff at this wonderful dining destination.

I can't imagine a better use of the building's floorplan. It has a total of five distinct dining areas (I include the second floor patio space that is currently closed for the winter), each one with a slightly different look and feel. My personal favorite is the Chef's Table, a long bar with stools facing the kitchen space, where you can see the staff prepare all the amazing dishes you are about to consume.

On Thursday, I arrived at around 6pm as the resturant was just beginning to fill up. Chef Aaron Silverman was kind enough to stop by and say hello, and we had a few minutes to talk before the action in the kitchen started to ramp up. He said that the team is still working on the stations setup and that as lessons are learned they will continue making adjustments. From what my untrained eyes could see, there isn't much that needs tweaking - the kitchen staff were all working with precision, and I was impressed with how calm and relatively quiet the space was even as the orders started to come into the kitchen in larger numbers.

This was especially apparent on my followup visit Saturday. I arrived at 5:30 and had to wait in line for a few minutes before I could be seated. The Kitchen was close to slammed within fifteen minutes, as almost all the tables were filled and orders were coming in fast. Still, no panic, no raised voices, just a team of professionals helping each other turn out great food to eager customers.

That brings me to the rest of the staff. It's a tribute to Chef Silverman and General Manager Andy Erdmann that the entire team exudes a sense of pride and yes, joy in working here.  When you are served by accomplished, happy people it makes a great meal a special experience. You might go the first time because you heard about the food - you'll come back again because besides the food, the space and the service make you feel welcome and at home.

If you haven't already been, go soon - I was told Saturday that the Washingtonian had just finished an extensive photo shoot, and Sietsema's review will appear in the December 22nd issue of the Sunday Magazine. Once that happens, even weekday nights may be packed.

TSchaad

[SeanMike]

That brings me to the rest of the staff. It's a tribute to Chef Silverman and General Manager Andy Erdmann that the entire team exudes a sense of pride and yes, joy in working here.  When you are served by accomplished, happy people it makes a great meal a special experience. You might go the first time because you heard about the food - you'll come back again because besides the food, the space and the service make you feel welcome and at home.

DEFINITELY THIS. There are very few restaurants where I've gotten such a feeling of the staff being family rather than just coworkers. (And those are the places I love to visit.)

[lotus125]

Rose's is terrific.  I've been four times since they opened.  Gorgeous and warm space.  Friendly service.  Creative but homey food.  I wish I lived next door!  

[Lori Gardner]

You know what I dislike about Rose's?  It's spoiling me, and I am having a hard time with service at other restaurants.  I was at a great new restaurant tonight, but my server was lackluster and knew very little about the dishes.  I kept thinking back to Rose's where the servers are so well-versed on the food. I don't need servers to give me hugs, but on my second visit to Rose's I was greeted like an old friend. I want to see restaurant employees at other establishments excited about their employer and the food they are serving, as are the staff at Rose's.  Rose's is a very rare place, and I'm hoping that the service culture that makes the place so special will endure over the long haul. There's no reason to believe that it won't, as it seems to be a priority for Chef/owner Aaron Silverman.

A few notables about the food- the pickle-brined fried chicken is a dish I will be dreaming about for weeks.  Moist chicken, perfectly crispy skin, and a touch of sweet honey. I alternated bites with hot sauce, as sometimes I wanted a kick and other times I wanted to taste the unadulterated flavors.  Burnt romaine with avocado, poblana and cotija cheese is another dish that is beckoning me back- it's simple but oh so good.The pasta dishes are also notable, and its difficult to pick which is best. I love the strawberry pasta (off the menu for now) and thoroughly enjoyed a special of pasta with truffles.  So decadent.  I could go on and on....

My love letter to Rose's Luxury is on my blog if you want to read more:  http://beenthereeatenthat.net/2013/11/roses-luxury/

[B.A.R.]

Three stars from TS

[lion]

Congratulations to them! 

[DonRocks]

This is the first restaurant in a long, long time (Red Hen perhaps being another one) that I've heard *nothing* bad about. One person I know said, basically, "˜it was really good, but there were flaws,' but that's the only thing short of a rave I've heard.

I can't raise this above Cafe Montmartre (which, I assure you, is wonderful) until I go myself, but it's currently sitting at #2 in South Capitol Hill in the Dining Guide, above Beuchert's Saloon which I like a lot. These are three really good restaurants to have in such a small area.

Strawberry and pasta is something I still can't picture (it sounds like something you'd make when you're on drugs), but every single person has loved it.

Admit it, I was prescient.

Aaron and Tim (Ma) and Justin and Haidar, I'm coming, I promise. I'll get there: it's been a long few months - it took me forever to get to Red Hen also, but all of these restaurants I've been to at least twice. Your moment in the sun will come soon, although it sounds like everyone already has a nice tan. I'm very happy for all of you.

[SeanMike]

I can't raise this above Cafe Montmartre (which, I assure you, is wonderful) until I go myself, but it's currently sitting at #2 in South Capitol Hill in the Dining Guide, above Beuchert's Saloon which I like a lot. These are three really good restaurants to have in such a small area.

It's also making it hard for me to resist the siren call of moving to the area. I keep telling myself it'd be detrimental to my diet and my wallet...

[Joe H]

What a great place.  We took an out of town friend last night around 9...the wait was about 20 minutes.

"the wait was about 20 minutes."  Famous last words.

[Banco]

My second time here, tonight with the kids. The lobster/popcorn soup seems to have transformed into a quite heavy, almost custard-like dish--delicious as everyone has said, but they should watch the consistency and texture, otherwise it will cease to be a soup. My son devoured a dozen of the kushi oysters with ginger-laced granita as I looked on in envy.

Like the oysters and the quasi soup, sweet and savory seems to be the MO here. I loved the andouille/lychee salad, which was a witty improv on: sweet and savory. The pickle-brined chicken was a hit around the table. Who can resist perfectly cooked, deep-fried nuggets of (sweet and savory) chicken with that delectable, crunchy skin?

I love the food here but wonder about its legs. I hope Rose's doesn't skirt too far toward the edge of elevated (and pricey) take-out. The kitchen has the skill for more subtlety and they should use it.

[Josh]

"the wait was about 20 minutes."  Famous last words.

My second time here, tonight with the kids. 

Say hi next time...

Yeah, shit.  We didn't realize the review came out today, and headed out for date night tonight.  Quoted 1.5 hrs wait time at 8:45, but ended up at a high-table upstairs after about 40 minutes.

[Banco]

Say hi next time...

Yeah, shit.  We didn't realize the review came out today, and headed out for date night tonight.  Quoted 1.5 hrs wait time at 8:45, but ended up at a high-table upstairs after about 40 minutes.

I think we arrived at 6:15 and they had plenty of open tables, even at the kitchen-view bar, though it filled up quickly thereafter.

[Tujague]

I think we arrived at 6:15 and they had plenty of open tables, even at the kitchen-view bar, though it filled up quickly thereafter.

Another say hi next time--a busy night yesterday for DR folks. Arrived right at 5:30 pm for a solo dinner, and took a stool at the far end of the chef's counter. No one else sat there until nearly 45 minutes later, and there was one seat left when I left just after 7--and the rest of the place was pretty much full. (Those low, backless stools are not particularly comfortable--this was fine for a solo diner, but I doubt I'd sit there again, especially with a dining partner.)

My second time here, tonight with the kids. The lobster/popcorn soup seems to have transformed into a quite heavy, almost custard-like dish--delicious as everyone has said, but they should watch the consistency and texture, otherwise it will cease to be a soup. My son devoured a dozen of the kushi oysters with ginger-laced granita as I looked on in envy.

Like the oysters and the quasi soup, sweet and savory seems to be the MO here. I loved the andouille/lychee salad, which was a witty improv on: sweet and savory. The pickle-brined chicken was a hit around the table. Who can resist perfectly cooked, deep-fried nuggets of (sweet and savory) chicken with that delectable, crunchy skin?

I love the food here but wonder about its legs. I hope Rose's doesn't skirt too far toward the edge of elevated (and pricey) take-out. The kitchen has the skill for more subtlety and they should use it.

I think that Sietsema hits it just right about the popcorn soup; it's good for a few sips, but sort of one-note and WAY rich. They gave me a complimentary serving of it, and if that was the usual size, it was almost too much (particularly coupled with the richness of much of the rest of the food). I hope they make this more a seasonal offering; I was glad to get the sample, but I wouldn't order it on a return visit. (NB: They use Orville Redenbacher's microwave popcorn!) The pork-lychee salad, on the other hand, deserves a permanent place on the menu, meriting all the raves it's gotten. It almost certainly is the best dish I've had anywhere this year.

I agree also about the chicken--a very likeable dish, but improved with the addition of Crystal hot sauce to cut the honey a bit. It may be the item on the small-dish menu that has the widest appeal, but it was perhaps the least memorable of what I ate last night. The cacio e pepe is excellent, though not up to the perhaps insurmountable standard of what I had at Eataly last month. Drinks and wine are good, if a bit pricey (especially since my drink was on the small side).

What I liked most about Rose's Luxury is that it seems like it knows from the get-go what it wants to be, and the staff seem happy to be there and do what they're doing (I'm sure that Sietsema's rave helped up the excitement level last night). I am a bit concerned about the prices--it's fairly expensive for the modestly sized dishes (I didn't see any of the family-style platters go out, so I can't speculate on their value), though the quality is nearly faultless. What I found interesting is that as I walked home down the east side of Barracks Row, no other restaurant there had a crowd anywhere near what Rose's was drawing. Tash seemed reasonably busy, but Belga was nearly empty, Pacifico and Cafe 8 ghost towns. Rose's is so different from everything else on the Row that it's hard to imagine that it will necessarily prompt other indie restaurants there to raise their games, but they can still surely feel the heat coming off the place.

[asdca]

I was there last night, too (I'm a very infrequent poster, but an avid DR reader).  Loved it.  Got there just before 7 and was quoted 45 minutes to an hour and we were seated after about 40 minutes.  We sat at the chef's counter - we were offered a table, if we preferred it.   I loved every bite of my food - the popcorn soup, grilled romaine, the fried chicken, cacio e pepe and the pear dessert.  The weak link of the night was our main server.  He disappeared for long stretches, especially at the beginning of service (we sat a long time waiting to order) and he was, at best, indifferent.  The woman who brought our dishes was great, as were the hostesses and the bartender, but the main server left us feeling a bit unloved, which seems to be unusual, based on everything I've read about the place.  Still, I can't wait to go back.

[lackadaisi]

I was there last night, too (I'm a very infrequent poster, but an avid DR reader).  Loved it.  Got there just before 7 and was quoted 45 minutes to an hour and we were seated after about 40 minutes.  We sat at the chef's counter - we were offered a table, if we preferred it.   I loved every bite of my food - the popcorn soup, grilled romaine, the fried chicken, cacio e pepe and the pear dessert.  The weak link of the night was our main server.  He disappeared for long stretches, especially at the beginning of service (we sat a long time waiting to order) and he was, at best, indifferent.  The woman who brought our dishes was great, as were the hostesses and the bartender, but the main server left us feeling a bit unloved, which seems to be unusual, based on everything I've read about the place.  Still, I can't wait to go back.

That is so weird, as it is the complete opposite as my several experiences.  Our last server was so awesome that we invited her out barhopping afterwards.  The one before that was also amazing, in a way that I had not previously seen in this area.  I wonder if the server was just having a bad day.

[Mark Dedrick]

Strawberry and pasta is something I still can't picture (it sounds like something you'd make when you're on drugs), but every single person has loved it. 

You don't have to worry about it any more, I believe it's off or coming off the menu. This is also one of two dishes I've had there, the other being the popcorn soup, that we didn't love. It was good, more interesting than great, and we didn't order it again after our first visit. Given that every single other thing we've had was amazing, we didn't feel we needed to give it a second chance.

[bettyjoan]

Jason and I went to Rose's last night - after a run through Capitol Hill yesterday, we were motivated to head back to the area to check out this very buzzy restaurant.  Bottom line - Rose's exceeded expectations, which were already pretty darn high based on feedback here and elsewhere.  I can't remember the last time I had a meal that had so few flaws and that was so much fun.

I knew it was going to be crowded, so we got in a cab around 5:30.  By the time we got to the restaurant (definitely before 6), the tables were all full and the upstairs bar only had one seat available.  We always prefer to sit at the bar, so I took the open seat and we were prepared to have cocktails until another one opened up.  After about 15-20 minutes, one of the bartenders coordinated the adding of one more seat and the "scooching" of a solo diner, so Jason could sit down and we could start to order food.  How wonderful that they noticed an easy fix and made it happen quickly and happily.  We even wound up chatting all night with the woman who graciously moved.

We ordered about half of the small plates on the menu.  First, we ordered the Vietnamese pate and the popcorn soup.  We had a little snafu with the pate, as it came out with a layer of peanuts on top (NOT noted on the menu), to which I am allergic.  No problem - a peanut-less version came out in seconds.  It was delicious - like the best banh mi sandwich you ever had (it came with pickled veg, fresh herbs, and grilled crusty bread).  The popcorn soup was my least favorite dish of the night, which is not to say that it is bad (it's not).  Rather, it was very rich (Jason commented that it was more like a mousse than a soup) and a tad too sweet.  I'm glad I tried it, but I probably wouldn't order it again.  Jason liked it a lot more than I did.  Bread service came out with our first plates, and oh my gosh was it amazing.  Fluffy potato bread, served with perfectly soft, smooth butter (which had chives and tiny crispy potato skin bits) - it disappeared very quickly.

Next we had the grilled romaine and the cacio e pepe.  For me, they were the best dishes of the night - just flawless.  The romaine had a subtle spice and was so savory and satisfying, I forgot I was eating lettuce.  I don't even have words to describe the cacio e pepe.  Perfectly cooked, perfectly seasoned - such a simple pleasure, but remarkably well-executed.

For our last round of "dinner," we had the fried chicken and a soft-shell crawfish with grits and hot sauce beurre blanc.  The fried chicken was fabulous - crispy, hot, sweet, moist, flavorful, and perfect with the Crystal hot sauce they brought with it.  I thought it was a generous portion as well.  The crawfish itself wasn't super flavorful, but the grits were spectacular and the sauce was delicious and made up for any issues with the protein.

For dessert, we tried the olive oil cake with vanilla ice cream and sea salt.  It was the ideal amount of sweetness for me - nothing cloying, and a great end to the meal.  I also got some French press coffee that tasted as good as it smelled.

Service at the bar was phenomenal.  Despite the fact that the space was VERY full (in addition to the butts in seats, there was a substantial layer of people standing around waiting and ordering drinks), the bartenders were tuned in to the needs of all of their guests.  I let the staff select my wines based on a couple of preference notes, and the choices were great.  We never felt pressured, rushed, or anything other than completely warm and welcome.

In total, we were there for nearly three hours, and we ordered 3 glasses of wine, 2 cocktails, 2 beers, 6 small plates, 1 dessert, 1 coffee, and 1 parting shot of Jameson.  The tab was $141 before tip.  I'd happily pay more for the experience we had (though of course I hope I won't have to), and I cannot wait to go back.

[turbogrrl]

so, wednesday eve, the in-laws suggested Rose's, and I didn't have the heart to veto based on the fact that TS's review had just landed. I got there a bit before 7, was quoted an hour and 45 mins wait. I started standing in the crowds around the bar, hoping to score the corner. In the end, I had a panic-inducing 10 mins where I was afraid I wouldn't be able to hold all of the seats I managed to get"”but we landed three seats around the corner, someone helpfully grabbed me one of the floating stools for the edge,  we settled in, and I canceled my downstairs table.

Fair warning, it seems the bar has specials that the tables don't have, and on wednesday, they were *amazing*. The menu had a linguettine with with pesto that was really good. But the bar had a linguettine with a butter/garlic sauce and liberally sprinkled with truffles. The only mistake was trying to share it amongst four people, despite all the food we had eaten and were going to eat. (we also had the pate, lobster soup, the pork and lychee salad, the sprouts, the brisket, and the fried chicken.)  Rather than trying to do that again, the men just requested two more orders of the truffled pasta. I'd argued for just one, but I regret nothing. At $30 a plate, that was the most delicious and unrepentant indulgence I can remember in a very long time. That pasta was made of the softest, dreamiest noodles I have ever put in my mouth. And somewhere just before this point, Brian let on that he had a nearly full bottle of Pappy van Winkle 20 year.

truffled linguettine and pappy van winkle. damn. just, damn. it was fucking amazing.

[Lori Gardner]

Fair warning, it seems the bar has specials that the tables doesn't have, and on wednesday, they were *amazing*. The menu had a linguettine with with pesto that was really good. But the bar had a linguettine with a butter/garlic sauce and liberally sprinkled with truffles.

when I was at Rose's a week ago, both of these pastas were available at the tables.  The pasta with truffles was a special described to us by our server, and the linguettine with pesto was on the menu.   I don't think there are specials limited to the bar, but I could be wrong.

[turbogrrl]

when I was at Rose's a week ago, both of these pastas were available at the tables.  The pasta with truffles was a special described to us by our server, and the linguettine with pesto was on the menu.   I don't think there are specials limited to the bar, but I could be wrong.

Interesting. The bartender had *said* the truffles weren't available downstairs, but he could have been pulling our leg ;-) But, OMG. dreamy.

[Tujague]

when I was at Rose's a week ago, both of these pastas were available at the tables.  The pasta with truffles was a special described to us by our server, and the linguettine with pesto was on the menu.   I don't think there are specials limited to the bar, but I could be wrong.

I don't recall the pesto pasta being offered as a special, but the pasta with truffles was definitely suggested to me when I was at the chef's counter on Wednesday.

[TSchaad]

when I was at Rose's a week ago, both of these pastas were available at the tables.  The pasta with truffles was a special described to us by our server, and the linguettine with pesto was on the menu.   I don't think there are specials limited to the bar, but I could be wrong.

I had the same experience on my first visit. The pasta with pesto was on the regular menu and the pasta with truffles (Wow) was a special. Although they will be closed this Tuesday thru Thursday for the holidays, you have something new to look forward to next weekend that has just arrived on the menu - go to  http://instagram.com/p/iL-_E-zPm8/# to see it in all its glory.

[hillvalley]

You can get the truffled pasta when sitting in front of the kitchen. My parents were transported by the dish. There is nothing my writing skills could add to the conversation about the food so I won't bother.

Instead I'll add my two cents about the open kitchen; I'm surprised there has not been more discussion about these seats. The food was, of course, amazing, decadent, transcending. It is the only restaurant I am trying to hit twice while in the States. For us though, part of the magic of the evening was sitting in front of the kitchen staff, interacting with them as they answered questions or welcomingly butt into our conversations with explanations. When my father wondered aloud if they could put more butter into the pommes puree, one of the sous (I think) turned around with a smile and explained just how much they use in the recipe and why. When I asked why they used the hot sauce as opposed to other brands Chef replied that it was because he couldn't make anything better. I watched the staff greet returning patrons like old friends, truly pleased that they had returned, and make friends with new patrons.

What I love most about the restaurant though, is that none of you knew this block existed a few years ago. Then the Ugly Mug and a few other bars opened and you came to drink before a Nats game. Now you come, not just because Siestsema and every other critic in town is telling you to, but because the chef, who lives in the neighborhood, is putting out the best food in DC right now.

[Joe H]

On a Friday or Saturday night, with the restaurant opening @5:00PM, if I (a single diner-my wife is out of town next weekend) get to Rose's @5:15 is it probable that i will get one of the chef's table counter seats?  Or should I get there @4:45 or earlier?

[cheezepowder]

On a Friday or Saturday night, with the restaurant opening @5:00PM, if I (a single diner-my wife is out of town next weekend) get to Rose's @5:15 is it probable that i will get one of the chef's table counter seats? Or should I get there @4:45 or earlier?

Joe H, the restaurant opens at 5:30 pm, not 5 pm.

I think you'll need to get there earlier than opening, maybe 5:15 pm will work for Fri, and I would go even earlier if on Sat (my thinking is many people are at work on Fri so can't get there as early as they can on Sat).

I was there for dinner on Mon, Dec 23 (holiday week so more people out of town? Or family in town? Also Tom Sietsema review had come out that past week). We arrived about 5:25 pm and were able to sit at the chef's counter. There were a few people ahead of us but the line had grown quickly by 5:30. If I recall correctly, the place looked full by 6 pm.

I've eaten as a solo diner at the chef's counter a few times and had a great time.

[bettyjoan]

Joe H, the restaurant opens at 5:30 pm, not 5 pm.

I think you'll need to get there earlier than opening, maybe 5:15 pm will work for Fri, and I would go even earlier if on Sat (my thinking is many people are at work on Fri so can't get there as early as they can on Sat).

I was there for dinner on Mon, Dec 23 (holiday week so more people out of town? Or family in town? Also Tom Sietsema review had come out that past week). We arrived about 5:25 pm and were able to sit at the chef's counter. There were a few people ahead of us but the line had grown quickly by 5:30. If I recall correctly, the place looked full by 6 pm.

I've eaten as a solo diner at the chef's counter a few times and had a great time.

The restaurant is supposed to open at 5:30.  However, I can tell you that when we went two Saturdays ago, it was packed already at 5:45 - and when we were discussing it with the bartender, he indicated that they opened the doors early that night (at 5:00 instead).  Apparently, the crowd waiting was already large enough that they worried about overloading the kitchen smack at 5:30, so they adjusted to better stagger things.

Not sure if that was a one-time thing or a game-time decision that the management makes each evening, but it's something to keep in mind.

[cheezepowder]

Joe H, sorry, you're right about the opening time on Fri and Sat. I just checked their website, and it now says dinner at 5:00 pm on Fri and Sat. It used to be 5:30. (Website says 5:30 for Mon to Thurs.)

(Bettyjoan, also good to know about the opening time for other days. Or possibly even earlier on Fri or Sat?)

[Joe H]

Thanks, cheezepowder and bettyjoan.

[Tujague]

I've eaten as a solo diner at the chef's counter a few times and had a great time.

Keep in mind that the seats at the chef's counter are low, backless stools, which some folks might find uncomfortable for the duration of a meal. The night I was there (two Wednesdays ago, the day Sietsema's review came out), it took well over an hour for them to fill up (and there was still one open when I left). The prime kitchen view notwithstanding, it's not necessarily going to feel like prime seating for many people so you might luck out.

[bettyjoan]

Joe H, sorry, you're right about the opening time on Fri and Sat. I just checked their website, and it now says dinner at 5:00 pm on Fri and Sat. It used to be 5:30. (Website says 5:30 for Mon to Thurs.)

(Bettyjoan, also good to know about the opening time for other days. Or possibly even earlier on Fri or Sat?)

Seems like maybe they found themselves opening earlier than 5:30 on Fri/Sat (because of crowd-management and ticket staggering and whatnot), so they just changed the official time on the website.  Either way, getting there at or before opening is probably a good idea, especially if you have a particular seat you want to snag.

[lion]

We went on a Saturday evening, pre Washington Post review and got down there around 5pm. They let us restless hardy souls in line a few minutes later, however the kitchen counter didn't get filled until after 6pm on that night.  

[cheezepowder]

"critic's darling" Rose's Luxury is an absolutely outstanding restaurant.  My only contribution to its funding was the cost of dinner and, sitting at the kitchen bar, wanting a bite of every course that came out.

Glad you were able to get a seat at the kitchen counter!  How early did you end up going there and how was the line?

[Joe H]

We had about a 45 minute wait in the upstairs bar arriving around 6:00PM.  The wait was interesting since I had thought it would be much worse, especially since we were there on Friday night.  I actually wonder if some people don't even try to go for fear that the wait will be too long.  Overall, the wait was a total non issue.

There are eight kitchen counter seats.  The negative is that they are stools without a back.  The positive is we saw every dish prepared and were able to talk to Aaron Silverman.  I would actually draw a sincere analogy to the original Table 21 seats at Volt when there were four of them and they were literally in the middle of Volt's kitchen. Or table 7 at Roberto's Laboratorio which was several feet from where he stood. I think Rose's is an important restaurant.  These are incredible seats, especially for someone who is into cooking and wants to see how each dish is prepared and presented.  Perhaps it was just our experience but they were no more difficult to get than any other seat in the restaurant.  We really had originally ordered, I think, five or six dishes.  We really did double this number just watching the preparation.  Cacio pepe is a particularly "artistic" preparation.  I do not mean what the plating looks like-rather, HOW the pasta is twisted and spooned onto the plate.  You will not see this sitting at a table in the dining room.  I also personally believe that watching a dish prepared and plated creates a sense of anticipation (and appreciation) that is different from what you have in a dining room.  "Burnt romaine" was delicious-more so having watched it charred on a grill first.

The pasta with truffle special (mentioned above) along with the Cacio Pepe were extraordinary along with the soft shell crawfish.  Pickle brined fried chicken was really interesting, too-but every dish was excellent.  Frankly, aside from the counter seats not having a back the only problem was parking-which is non existent.  Still, similar to Red Hen and Alba prices are much lower than what they would be in a "traditional" location such as PA Avenue, 7th, 21st or Georgetown.

And, after dinner, I needed to walk a few blocks anyway!

[lion]

Frankly, aside from the counter seats not having a back the only problem was parking-which is non existent.  Still, similar to Red Hen and Alba prices are much lower than what they would be in a "traditional" location such as PA Avenue, 7th, 21st or Georgetown.

And, after dinner, I needed to walk a few blocks anyway!

South on 8th Street, under the Rte695 bridge is a small metered parking lot. It does get filled quickly but if anyone is going to Rose's early, you may get lucky and find a spot.

[Joe H]

Dessert:  french toast, thick slice of foie gras and homemade cinnamon ice cream.

[Robert Rymarz]

Twitter is jumping with this news. Last night for popcorn soup until next season.

https://twitter.com/RosesLuxury

[cheezepowder]

When looking at the website, I was sad to see that cacio e pepe was gone from the menu (my favorite dish there).  But the bright side is that it's been replaced by spaghetti alla carbonara.  Anyone tried it yet?

[Joe H]

We had both side by side.  Carbonara was exemplery.  The cacio e pepe can still be ordered except it is off the menu.  Same person makes both.  Which is better?  My wife preferred the carbonara, I preferred the cacio e pepe.

If you go back don't overlook the fried softshell crawfish which is extraordinary.  I've eaten fried crawfish from Breaux Bridge to Shreveport and Rose's Luxury is the equal of any in Louisiana.  And, the fried oyster?  It's equal.  Frying is high art here.

[Gadarene]

So it sounds like for four people on a Saturday night, we should arrive before 6 pm to be assured of a relatively minimal wait (45 minutes or less) if we don't need to snag the chef's counter seats?

[Gadarene]

Answer: nope, 2 hour wait.

Sigh. Dining in DC is so difficult sometimes.

[kturkey88]

We arrived at 5:34 last Saturday and were told that they just sat the entire restaurant and that they didn't expect seats to open for about an hour and half. There weren't seats upstairs to wait at the bar so we put our names in and wandered out. I love the "wait list" process - they took our cell phone number and texted at about 6:45 telling us our table was ready and would be held for 10 minutes unless we wrote back asking them to "cancel" our place in line.

[Joe H]

We've been to Rose's Luxury twice since the Post article appeared.  The good news is that this restaurant does not accept reservations-you can get in.  And you don't have to call fifty times one month or one year to the date.  The bad news is that IF you want to get in you're either going to have a long wait or, if you're really serious, you'll be waiting at the door when they open.  Our last visit was on a Friday and at 5:20PM every single seat on the first floor was filled including the kitchen counter.  Remarkable that they may actually have three seatings over the course of the night.  Even more remarkable is that the # of covers and the Barracks Row location allow prices that would be substantially higher elsewhere and with one seating.

[TSchaad]

We've been to Rose's Luxury twice since the Post article appeared.  The good news is that this restaurant does not accept reservations-you can get in.  And you don't have to call fifty times one month or one year to the date.  The bad news is that IF you want to get in you're either going to have a long wait or, if you're really serious, you'll be waiting at the door when they open.  Our last visit was on a Friday and at 5:20PM every single seat on the first floor was filled including the kitchen counter.  Remarkable that they may actually have three seatings over the course of the night.  Even more remarkable is that the # of covers and the Barracks Row location allow prices that would be substantially higher elsewhere and with one seating.

Your best bet is to go during the week. I went back last night (Moday), at 5:30. Easy to get in, and there were still a couple of two tops and a few of the stools at the chefs table available at 6:30. The fried oysters were a perfect start to the meal, and the spaghetti alla carbonara was an incredibly rich indulgence.

They aren't about to rest on the success they have had since the opening. There was talk of creating a dish featuring chicken wings, but that has been put on hold until after the Super Bowl. It seems that in the run up to the big game, the price of wings goes up considerably. They are already discussing what to put on the menu in the spring, when the seasonal fruits and vegtables become available.

TSchaad

[Pat]

Your best bet is to go during the week. I went back last night (Moday), at 5:30. Easy to get in, and there were still a couple of two tops and a few of the stools at the chefs table available at 6:30. The fried oysters were a perfect start to the meal, and the spaghetti alla carbonara was an incredibly rich indulgence.

Say hi next time .  There were only a few people there ahead of me in line when I arrived at 5:22.  I figured it would be less cold out there yesterday evening than today, so I went for it, but 8 minutes in line in that cold was more than enough.  Someone asked our server if business was typically slow on Mondays and she replied that it is not, and it was unusually slow last night.

I enjoyed my spot at the chef's counter and also started out with the fried oysters (well, if you don't count the loaf of potato bread I wolfed down).  I especially liked the contrast of the cool, raw oyster tzatziki on the bottom of the shell with the fried oyster covering it.

The dish I loved the most was the burnt romaine (avocado, poblano, and cotija cheese--and I'm pretty sure my server said tomatillo as well).  I have no idea why I even ordered this, as I don't care for grilled lettuces.  This changed my mind.  The lettuce was burnt just enough (if that makes any sense) and worked as a wonderful (and interactive) vessel for the other ingredients.  It was presented and plated especially well, with the cheese sprinkled across the top like a fine blanket of snow and a soft disc of avocado and/or tomatillo (puree?) to the side of the lettuce boat.  I should have asked what that round was.

Watching how much honey they squeeze over the fried chicken, I shouldn't have been surprised at how sweet it was.  The server suggested hot sauce to balance the sweetness, which was helpful, and I liked the seeds on top as a textural element.  I think I preferred my chicken fried oysters to my chicken fried chicken, though.

When I was trying to decide whether to order the chicken or gnocchi, I mentioned to the server that I was deliberating and decided to get the chicken and see if I still had room later for anything else.  Well, she also brought me some gnocchi, gratis, which was much appreciated.  That dish doesn't look like much but, oh, the umami.  The roasted maiitakes packed quite a hit of flavor.  There were also some greens included which, again, I should have inquired about but didn't.  This tastes a whole lot better than it looks.

As I suspected, I couldn't finish both the chicken and gnocchi and brought the rest home.  There was no way to even think about dessert.

I'd been beginning to wonder if this place could possibly be as fabulous as everyone has been saying and, yes, it could be and it is.

[bettyjoan]

The dish I loved the most was the burnt romaine (avocado, poblano, and cotija cheese--and I'm pretty sure my server said tomatillo as well).  I have no idea why I even ordered this, as I don't care for grilled lettuces.  This changed my mind.  The lettuce was burnt just enough (if that makes any sense) and worked as a wonderful (and interactive) vessel for the other ingredients.  It was presented and plated especially well, with the cheese sprinkled across the top like a fine blanket of snow and a soft disc of avocado and/or tomatillo (puree?) to the side of the lettuce boat.  I should have asked what that round was.

I loved the burnt romaine as well - definitely sets the bar high for "grilled lettuces."  So much flavor and texture - yum.

I have been dreaming about a return trip to Rose's since our first meal there ended.  We were at our neighborhood watering hole last week when we heard our neighbors at the bar wondering if RL could be as good as everyone was saying - we assured them that it absolutely is.

[ad.mich]

Walking down Barrack's Row looking for a late(ish) meal last night 4 of us figured we'd be idiots if we didn't at least try Rose's.  At 9pm there were 6 open seats at the bar as well as a couch and chairs.

I don't have a lot to add that other's haven't already mentioned, other than the brisket here is the best I've had outside of Texas.  People who say they don't "get" smoked brisket should really give this a try.  It is serious business.

Our server also mentioned that they are now doing brisket sandwiches (topped with slaw and served on a whole loaf of the potato bread) in the bar only.

Anyone heard any updates on when they'll be rolling out the family-style option?

[durwoodx]

Just an astonishing, astonishing meal. The breadth and variety of what they tackle in the kitchen is perhaps without peer in the DC area. The drinks were inspired and quite varied and the wine list moderately priced yet well crafted. The service is casual yet attentive - friendly without being intruding - the kind of place that lets you relax and enjoy. Also noted was that everyone from the chefs to the servers were deeply invested in what was going on and clearly inspired to do the work. Quite possibly the most interesting and inspiring meal I've had in DC and certainly in the top tier of memorable dining experiences I've ever had. 

[DonRocks]

I kind of feel like I'm writing about Stravinsky without knowing much about Stravinsky, but ...

Andrew Limberg will be the new GM at Rose's Luxury, coming from Hank's On The Hill. From what I hear, he will be a perfect fit for the restaurant.

[Josh Radigan]

Andrew is a solid fit, a local guy who grew up in Arlington, VA, worked in restaurants in DC and has a great wine background. Good fit, I say yes. Good Luck to Andrew.

[lotus125]

I had yet another great meal at Rose's.  I'm sad that the spouts came off the menu already, but the chicken fried oysters, crawfish, and a langostine special were welcome additions.

I'm curious to hear people's thoughts about the waits.  The other week, by 7 they were done taking names.  When I went on Saturday, by 5:45 they quoted me a 3-4 hour wait for a two-top.  (It ended up being only 2-hours, which led to a harried scramble back from across town).  I was told that people have started lining up before they open.

I suppose I have three questions about this.  First, although I really love Rose's, I'm really wrestling with whether it's worth  lining up or a 3+ hour wait.  I'll periodically do it for Little Serow, but that food is far more unusual.  Rose's is really good, but I'm not sure if I'm floored enough to be exited about an all-night wait.  Thoughts?  Second, any good ideas for customers' dealing with those waits.  The upstairs bar is nice but small and, I'm not sure I want to drink for 3+ hours before dinner.  Other favorite places nearby to hang out?  Third, are there good solutions on the restaurant's end?  Should they have an online system for giving names?  Raise prices?  Take reservations?  I look forward to people's thoughts.

[schulju]

The no-reservations policy will keep me from every giving RL a try.  I wish they would set aside a least some of the tables for Open Table or City Eats.  

[Kev29]

Other favorite places nearby to hang out? 

When Spring finally gets here, I'd go for a nice walk down G to 4th then head south to Yards Park. Chill out there and then get a drink at The Arsenal/Bluejacket before going back up to Barracks Row. Or if the wait really is 3 to 4 hours, attend an entire Nats game!

[Pat]

I had yet another great meal at Rose's.  I'm sad that the spouts came off the menu already, but the chicken fried oysters, crawfish, and a langostine special were welcome additions.

I'm curious to hear people's thoughts about the waits.  The other week, by 7 they were done taking names.  When I went on Saturday, by 5:45 they quoted me a 3-4 hour wait for a two-top.  (It ended up being only 2-hours, which led to a harried scramble back from across town).  I was told that people have started lining up before they open.

I suppose I have three questions about this.  First, although I really love Rose's, I'm really wrestling with whether it's worth  lining up or a 3+ hour wait.  I'll periodically do it for Little Serow, but that food is far more unusual.  Rose's is really good, but I'm not sure if I'm floored enough to be exited about an all-night wait.  Thoughts?  Second, any good ideas for customers' dealing with those waits.  The upstairs bar is nice but small and, I'm not sure I want to drink for 3+ hours before dinner.  Other favorite places nearby to hang out?  Third, are there good solutions on the restaurant's end?  Should they have an online system for giving names?  Raise prices?  Take reservations?  I look forward to people's thoughts.

There are the bars at Tash and Ambar for a wait with a snack (or eating there as an alternative).   There are many bars nearby (Ugly Mug, Molly Malone's, et al.) if you just want a bar.  If you decide the wait is too long, you could call over to Hank's or Beuchert's* to inquire about a table there before heading over (or Montmarte or Belga or Bearnaise).  The explosion of restaurants and bars in that area makes this a lot less of a problem than it would have been had this restaurant opened 5 years ago.

Of course, if you have your heart set on Rose's, none of the alternatives are really going to be all that satisfactory.  And the alternatives also vary in quality.

*Beuchert's takes reservations.  Hank's, I think, is still a call to get put on the list.

[TSchaad]

I suppose I have three questions about this.  First, although I really love Rose's, I'm really wrestling with whether it's worth  lining up or a 3+ hour wait.  I'll periodically do it for Little Serow, but that food is far more unusual.  Rose's is really good, but I'm not sure if I'm floored enough to be exited about an all-night wait.  Thoughts?  Second, any good ideas for customers' dealing with those waits.  The upstairs bar is nice but small and, I'm not sure I want to drink for 3+ hours before dinner.  Other favorite places nearby to hang out?  Third, are there good solutions on the restaurant's end?  Should they have an online system for giving names?  Raise prices?  Take reservations?  I look forward to people's thoughts.

I think the current approach is a sound one for this restaurant at this time. Are the waits an inconvenience? Of course, especially on the weekends. But the other options you mention would only bring their own set of problems. What would higher prices accomplish? Keep out the riffraff so that only worthy connoisseurs who can appreciate the food can afford to dine there? That would go against everything this place stands for. Any formal reservation system they set up would be blown away by the current frenetic level of interest in the restaurant.

As Aaron said in the Washington Post article on restaurants with a no reservation policy, this allows them to maximize the number of patrons they serve each night while not rushing those people who prefer to take a more leisurely approach to their meal.  It also means they are not victimized by the current habit of some of our fellow diners of spamming reservations to multiple restaurants for the same night and then choosing one to be favored by their presence. With the relatively small size of the place and the price point they have established for the menu items, they need to try and make sure that they keep as many tables occupied with happy diners as possible each night.

The only solution I have found that works in the current situation is to plan my trips to Roses Luxury for midweek and to make sure I go early - for me, the dining experience I have here is worth that effort.

TSchaad

[New Foodie]

The no-reservations policy will keep me from every giving RL a try.  I wish they would set aside a least some of the tables for Open Table or City Eats.  

I have been very envious of my friends that have made it to RL, but unfortunately, at this point, I am in this boat as well. I completely understand their policy, for all of the reasons TSchaad lays out above. But it does make me said that it's thus virtually impossible for me to get there and try the food.

[Joe H]

I disagree with TSchaad.

There is another complication and that is their unwillingness to seat a group unless every member of the party is there.  Yes, I realize that a lot of restaurants do this but at Rose's there are people who stand in line before they open while waiting for a friend (s) to park a car and when the door opens they are not seated until the friend enters the restaurant.  There is no valet parking at Rose's and on street parking is very limited. On our last visit I spent almost a half hour before I found a place to park-four blocks away.  The real significance is that while waiting for another member to show up all of the tables are given away and despite getting there before they open you are still not seated..

At some point Rose's WILL start accepting reservations.  I believe it will have to.  There is a huge wave of people trying it now because of the press.  There is tolerance for the waits and the early dining times.  But at some point this is going to grow old.  I believe that the level that Rose's is on should not be about trying to squeeze a third dinner turnover out of a table.  For dinner of this quality it is appropriate to accept reservations even charging more to allow this.  They are running the very real risk that people while acknowledging that they are excellent will no longer want to make the extraordinary effort to dine there.  And it IS an effort, even on weeknights.

I absolutely love Rose's but it is almost a victim of its success.

[mdt]

At some point Rose's WILL start accepting reservations.  I believe it will have to.  There is a huge wave of people trying it now because of the press.  There is tolerance for the waits and the early dining times.  But at some point this is going to grow old.  I believe that the level that Rose's is on should not be about trying to squeeze a third dinner turnover out of a table.  For dinner of this quality it is appropriate to accept reservations even charging more to allow this.  They are running the very real risk that people while acknowledging that they are excellent will no longer want to make the extraordinary effort to dine there.  And it IS an effort, even on weeknights.

I disagree. While not the same type of place, Little Serow has been operating with no reservations for some time now without any trouble as folks are still making the effort by lining up before the opening bell. If the food stays at the same level, people will still show up. Are there any examples of places that have not switched to reservations that have been adversely affected because of that policy BTW, they also do not seat parties larger than a 4-top.

[deangold]

I disagree with TSchaad.

There is another complication and that is their unwillingness to seat a group unless every member of the party is there.  Yes, I realize that a lot of restaurants do this but at Rose's there are people who stand in line before they open while waiting for a friend (s) to park a car and when the door opens they are not seated until the friend enters the restaurant.  There is no valet parking at Rose's and on street parking is very limited. On our last visit I spent almost a half hour before I found a place to park-four blocks away.  The real significance is that while waiting for another member to show up all of the tables are given away and despite getting there before they open you are still not seated..

So when we seat 1 of 4 people and the other 3 don't show up for 90 minutes and my waiter gets scrrewed out of a tip on a four top that COULD have turned.... what should I do??????  I had 5 no shows on Valentine's Day when I took credit cards.  Two parties of 6 last Saturday night at prime times.  Why is it my responsibility to take it in the shorts when some diners are. frankly, assholes?

I get 2 to 6 no shows a night, every night.  I get partial seated parties that take an hour to complete on a more than several times a week basis.  Every Saturday night, we get cancellation calling in after 5, after 6, after their reservation times.

Will this affect our reservation policy at the new place?  With 40% fewer dining tables, dang straight.  I wish it didn't., but it will have to.

The sense of self entitlement these folks show is appalling.  And it screws not only my waiters, but the vast majority of folk who would never behave like that.

[Josh]

I'll add the perspective of a parent that still tries to dine out frequently (with and without the little dude).  My wife and I have been to Rose's twice, the second of which was the day the review came out.  We love it.

But...

There really is no way to plan for childcare with a restaurant like Rose's.  If it's a matter of a 45min wait, that's one thing, but 3-4 hours, or showing up at 5 when we are both still at work?  Not gonna happen.

Selfishly, I'd love to see at least some reservations, but I understand the reasons for not doing so.

[lion]

I think Rose's Luxury works because it manages expectations. Going to a fixed price five course meal or more 'upscale' offering would change the nature of the restaurant and create a spiral toward a standard DC 'boring power' dinner. Right now it has an alchemy of talent providing a substantially different experience than other restaurants in DC and if it can continue to improve on their own terms it should be fine.  

[DonRocks]

Ask Tim Ma about accepting reservations.

[hillvalley]

The parking situation at Rose's is not going to get better so people can stop dreaming about that. Don't forget that Rose's, and all of Barracks Row, is smack dab in the middle of a residential area. Parking on the weekends is already a nightmare for residents, especially throughout the summer when the Marines put on their parade. The metro is three blocks away; take advantage of it.

Need to kill a few hours? Walk over to Penn. Ave. and stroll down to the Capitol and back. It is one of the most beautiful sites in DC, especially once you all get rid of the snow.

Rose's is committed to the neighborhood. Chef lives nearby and they appreciate the support of locals. Assuming the level of success continues, they don't need to worry about people coming from the burbs to fill their seats.

[hungry prof]

Silverman also spent time in the David Chang empire in New York.  Maybe he learned something there and the pattern here will follow that of Ko, which did not accept reservations when it first opened but eventually transitioned over to a reservation system.  I don't know where that transition point is, but presumably it's after the initial flurry has died down, at least a bit.

[Robert Rymarz]

deangold, pretty much said it all.

Seat incomplete parties and you are putting your faith in the honestly of mankind. You will get your feelings hurt! The friend who is parking the car is actually 45 minutes away, now the next party expecting to be seated is mad as hell, and is counting the hours until they can write their next Yelp review. Service starts to tumble into chaos and it becomes a nightmare. The general public tends to look at restaurants as their own public sanctuary, escape from a busy stressful day. Truth is, they are a business as any other. Don't turn tables and you will find yourself putting the closed sign on the door, especially in a restaurant with limited seating. Start accepting reservations now with the demand of seats as Rose Luxury and you can expect 30+ days out. Then you face the problem of no-shows and scrambling to fill lost seats. I think Chef Silverman is making very smart choices and it surely is proving to be a success. If its not broke....

[Keithstg]

The parking situation at Rose's is not going to get better so people can stop dreaming about that. Don't forget that Rose's, and all of Barracks Row, is smack dab in the middle of a residential area. Parking on the weekends is already a nightmare for residents, especially throughout the summer when the Marines put on their parade. The metro is three blocks away; take advantage of it.

Rose's is committed to the neighborhood. Chef lives nearby and they appreciate the support of locals. Assuming the level of success continues, they don't need to worry about people coming from the burbs to fill their seats.

+6,000. Even though I'm a former Hill resident, this is dead on the mark.

[ad.mich]

Like I mentioned upthread, before RL opened their plan was to roll out a 'family style' dining option for larger parties, which I believe was going to be the way you'd be able to actually book in advance.  Given the overwhelming response there hasn't been a peep about that starting in a while, sadly.

The waves of entitlement regarding no-reservations establishments in this town always blows my mind.  Yes, I would visit RL more if I could make a reservation.  But I also am happy to know this system is working for them, keeping prices where they are, keeping the neighborhood pleased, and keeping the place packed.  If a few meals of mine are sacrificed elsewhere to keep away reservation horders and "don't you know who I am" table demanders then cool by me.  I know those are just the bad apples, but there are enough of them in this town to spoil it for everyone.

[Tujague]

Like I mentioned upthread, before RL opened their plan was to roll out a 'family style' dining option for larger parties, which I believe was going to be the way you'd be able to actually book in advance.  Given the overwhelming response there hasn't been a peep about that starting in a while, sadly.

The waves of entitlement regarding no-reservations establishments in this town always blows my mind.  Yes, I would visit RL more if I could make a reservation.  But I also am happy to know this system is working for them, keeping prices where they are, keeping the neighborhood pleased, and keeping the place packed.  If a few meals of mine are sacrificed elsewhere to keep away reservation horders and "don't you know who I am" table demanders then cool by me.  I know those are just the bad apples, but there are enough of them in this town to spoil it for everyone.

When Bob and I were here for dinner last Wednesday, our server suggested to us as we were leaving that we should return soon, as the family-style option was going to be rolled out shortly. She didn't have any details, but heard that catfish was being mentioned as a possible dish. I don't know how this will differ from what they currently list as "family-style" with the pork schnitzel and brisket, but assume it may be to serve larger groups.

I like your line about "keeping the neighborhood pleased." While Rose's obviously has become a "destination" restaurant, it's nevertheless operating with a neighborhood mind-set, and the no-reservations/no-valet-parking policy fits that, and to my mind, much better than many of the Barracks Row establishments who are offering those services.

By the way, Bob loved Rose's (his first visit), particularly the bread, the grilled romaine salad (which he described as "steak-like), the drinks, and our apple-cider donut dessert. I stuck with the pork-lychee salad I loved so much on my first visit, as well as the "gnocchi" (very tasty, but a rather small portion for the price); we were both indifferent to the pommes puree, and he agreed that the fried chicken was good but particularly special. Only downside was sort of disjointed, poorly paced service--we wanted to order wine, but were essentially done with our main dishes before our server returned. Friends who were also there that night on their first visit had the pork schnitzel and were disappointed with it, finding it over-breaded. Still, they seem to remain remarkably consistent overall.

[porcupine]

It would be nice if they set aside a small number of tables for reservations, and only up to certain times.  Say, 20% of the tables, up to 6:30.  If there are no-shows, there would be plenty of people waiting in line/bar who could quickly fill the seats.  I know other restaurants do that; I wonder if it works well for them or is more trouble then it's worth?

[Josh]

 If a few meals of mine are sacrificed elsewhere to keep away reservation horders and "don't you know who I am" table demanders then cool by me. 

You clearly don't know who I am. 

[Joe H]

It would be nice if they set aside a small number of tables for reservations, and only up to certain times.  Say, 20% of the tables, up to 6:30.  If there are no-shows, there would be plenty of people waiting in line/bar who could quickly fill the seats.  I know other restaurants do that; I wonder if it works well for them or is more trouble then it's worth?

This is what I hope they will do.  If Rose's was merely a very good neighborhood restaurant-and only pulled people from nearby-it would be different. However Zagat called it "one of the 25 most important new restaurants" in the U. S. As such they are pulling people from far outside the neighborhood...even "the burbs."

[DanielK]

It would be nice if they set aside a small number of tables for reservations, and only up to certain times.  Say, 20% of the tables, up to 6:30.  If there are no-shows, there would be plenty of people waiting in line/bar who could quickly fill the seats.  I know other restaurants do that; I wonder if it works well for them or is more trouble then it's worth?

Spot on. Like others have said in this thread, until the waits are down significantly, or they do this, I will simply have to read about RL rather than eating there.

[Bart]

When Bob and I were here for dinner last Wednesday, our server suggested to us as we were leaving that we should return soon, as the family-style option was going to be rolled out shortly.

By the way, Bob loved Rose's (his first visit), particularly the bread, the grilled romaine salad (which he described as "steak-like), the drinks, and our apple-cider donut dessert. I stuck with the pork-lychee salad I loved so much on my first visit, as well as the "gnocchi" (very tasty, but a rather small portion for the price); we were both indifferent to the pommes puree, and he agreed that the fried chicken was good but particularly special. Only downside was sort of disjointed, poorly paced service--we wanted to order wine, but were essentially done with our main dishes before our server returned.

Funny.  My wife and I were there (our first time) last Wednesday too.  We got there a little before six and there were only 2 bar seats and a couple of tables left.

We also loved the pork-lychee salad.  It was our favorite dish by far for being so tasty and so weird (in a good way) and so different than anything we've had before.  This was a server recommendation that we probaby wouldn't have chosen on our own.  Take their advice!!

The only thing we didn't love was the langoustine special.  There was nothing wrong with it other than the size-to-price ratio.  For 19 bucks we got 3 half langoustines.  Each one had less meat in them than average sized shrimp.  They tasted fine but the price seemed way too high and out of line with other, better and more filling options.

The only other thing I'll note (in case anyone from Rose's is reading this) is my that work computer won't let me access the menu.  I can get to the site, but when I click the "menu" tab, a new window opens up and I get this message:

Your request http://rosesluxury.com/the-menu/ was denied because of its content categorization: "Restaurants/Dining/Food;Suspicious"

I don't recall having that problem with any other restaurant.  The other frustrating thing is that when I open the menu on my iphone, I can't "stretch" (enlarge) the menu graphic and it's so small that it's unreadable.  If they could fix one or both, that'd be great!

PS - I do have pictures I can post, but I don't want to offend anyone (Don!) from the other thread