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May 12, 2023

A look back at our Rosemont Market & Wine Bar preview dinner

UPers got an advanced look and taste of the new all-day concept from 1957 Hospitality Group

by TM Petaccia

The evening of May 11 was solid proof that it pays to be an Unpretentious Palate subscriber. UPers gobbled up all but two of the available tickets before the public release date, but the real gobbling took place last night as the attendees enjoyed a multitude of dishes by executive chef Mike Long and his culinary crew. Each diner was able to choose their own meal by ordering three dishes, with wine pairings, from the menu of a dozen options – plus two desserts and coffee. They also heard from Long as well as 1957 Director for Concept Development Ryan Hart and Rosemont GM Bradley McClain, learning some of the details of what customers can expect from the new all-day market – as well as some inside scoop on Puerta, the agave bar/latin cuisine concept to open soon in the former The Stanley space.

Attendees were also able to tour the market area which offers a number of locally crafted food items and beverages – plus a selection of housemade grab-and-go soups, salads, and other dishes.

Rosemont Market & Wine Bar will open to the public at 7 a.m., Monday, May 15.

Rosemont tables ready for guests. TM Petaccia / UP

Rosemont’s wine wall. TM Petaccia / UP

Rosemont’s bar opens up to patio diners. TM Petaccia / UP

Attendees checking out Rosemont’s market area. TM Petaccia / UP

Amuse #1 – celery root with beet chimichurri. TM Petaccia / UP

Amuse #2 – hamachi crudo. TM Petaccia / UP

Rosemont sous chef Thomas Miller made the bread service sourdough foccacia which used a 37 year-old starter. TM Petaccia / UP

Burratta & frisee salad. TM Petaccia / UP

Maryland crab dip with fried saltines. TM Petaccia / UP

Action heats up in the Rosemont kitchen. TM Petaccia / UP

Rosemont’s EC Mike Long answers questions from UP’s Jon Wile. TM Petaccia / UP

Pan-roasted scallops with pickled cucumber salad and cream cheese spread. TM Petaccia / UP

Marinated lamb lollipops with goat cheese gremolata. TM Petaccia / UP

Berberie spiced swordfish with pickled carrot & daikon radish. TM Petaccia / UP

Confit & fried fingerling potatoes with truffle dijonaise. TM Petaccia / UP

Dessert #1 – crème brûlée

Dessert #2 – Nutella mousse cheesecake

Executive chef Mike Long and director for concept development Ryan Hart share a laugh. TM Petaccia / UP

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