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A Visual Tour of Rosaliné, the New Peruvian Restaurant From Ricardo Zarate


Causa Jar: eggplant terrineCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliCausa Jar: eggplant terrineCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliavocadoCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliavocadoCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliavocadoCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliavocadoCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aiolipadron peppersCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aiolibonito flakesCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliThe Pisco Sour cocktailCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliTiradito de concha con erizo: live scallopsCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliuni leche de tigreCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliuni leche de tigreCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliuni leche de tigreCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliuni leche de tigreCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioliadoboCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aiolihard-boiled eggCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aiolihard-boiled eggCausa Jar: eggplant terrine, potato mousse, avocado, botija olive aioli

Peruvian chef Ricardo Zarate is back with Rosaliné, a West Hollywood restaurant named for his mother. The scale of the place is more moderate than some of the huge, sprawling restaurants he headed before, and it feels more personal as a result. The talent that shot Zarate to success in the first place is on full display here, and fans of his past cooking will recognize the format and the flavors: so much to choose from, so much brightness, a deft mix of traditional Peruvian dishes and ingredients, and the vivid, fresh, meant-for-sharing aesthetic upon which L.A. dining thrives (an aesthetic that, it could be argued, Zarate had a hand in creating). This is not food you can eat casually, without much thought; it demands your attention. Read Besha Rodell's full review.