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Dining Review of Rosalina in Providence, RI

Rosalina 4We’re in Providence semi-regularly, and find our way to Trinity Rep for a play six times a year.  There are a lot of restaurants to choose from in the city, and that’s a good thing.  There’s actually quite a few a stone’s throw from the Trinity Repertory Theater as well, so choices do abound.  One we have been meaning to try for a while is Rosalina.  Right around the corner from Trinity, the restaurant is about a year old.   This past Saturday we found ourselves out of the show at 4:30 in the afternoon and we took the one minute walk to see what was available.

Actually we had tried to make a reservation earlier in the day, but that turned out to be impossible as it was totally booked.  This included the 8 or so tables they had set up outside on

Cheri at the bar before it filled up

Cheri at the bar before it filled up

a gorgeous late summer evening.  Apparently things are going well here.  Our inquiry inside met with the expected reply of “Sorry, all booked”, but the bar was open – for the moment.  We grabbed two seats at the end of the bar just in time, as it quickly filled.  Later in the night they started reserving seats there as well.  This place is hopping.  Over the next hour and a half we found out why.

The outside seating

The outside seating

The wine list is good but not expansive.  It is also reasonable, and there aren’t a lot of heavy hitters here.  You can get an Amarone for $65.  We opted for two wines by the glass- Rodney Strong Cabernet Sonoma and Guidobono Nebbiolo from Piedmont.  There was a nice pour on the wines here, and they don’t scrimp.  You can also order a quartina, or a quarter of a liter and about a glass and a half.

The Nebbiolo is pretty typical for a Piemontese Nebbiolo. Medium bodied with cherry flavors, it is clean and has brisk acid. The Cab had a lot of oak, and was medium+ bodied with currant and mint. Very nice.

Entrees were the 14 oz NY Strip steak with crab and Bernaise sauce and the shrimp scampi.

NY Strip with Bernaise and asparagus

NY Strip with Bernaise and asparagus

The shrimp was spicy, with basil, red and black pepper. A calssic and simple dish this was really good and I ate every bite. Cheri’s steak was well cooked, and the Bernaise was not overly rich, letting the crab come through.  The food was very well done, served nice and hot and came out on a good tempo in spite of the restaurant being full to the brim.

Excellent Tiramisu

Excellent Tiramisu

For dessert the tiramisu was excellent. A little more delineated than most, with the layers clearly separate, it was not too mushy while still being moist.

Zach was the bartender and took care of us during our stay. He was very engaging and knowledgeable, and we discussed many of the wines.  Clearly he, and we suspect the rest of the staff, are very actively involved in what is going on at Rosalina.

They had wine on tap, which is cool and unusual in Rhode Island, a Grenache and a Chenin

Wines on tap!

Wines on tap!

Blanc. The Grenache was pretty good, and the Chenin Blanc was very mineral with a little smoke.   At $27 a liter these are great values. We also tried a crazy white blend called The Whip which was great. Zachary thought it reminded him of Torrontes, and I agree with him.

Inside the restaurant is vibrant, modern and has an upbeat vibe.  Noise levels were low despite it being lively. In the winter the seats by the door might be a little cold with people coming in and out, but on this warm evening everything worked.

We really liked our visit to Rosalina, our wallet is out and we will return to see if this repeats itself. It was an excellent restaurant experience. Check it out.  They’re open seven days a week.

The particulars:

Rosalina

Website: http://www.rosalina-ri.com/

50 Aborn St.
Providence, RI 02903
Phone: 401.270.7330

A votre santé!
Rosalina Menu, Reviews, Photos, Location and Info - Zomato

1 comment to Dining Review of Rosalina in Providence, RI

  • Maryellen Deresier

    I have also dined at Rosalinas sitting at the bar. It was an amazing experience. Watching the chefs work. Both executive and sous chef have a great skill with a playful banter. Makes for dinner and a show. Would recommend to anyone.

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