"I think Rose Marie, the sequel to Yellow Rose, has something for everyone. You could go there and have a full meal, or you could sit at the bar and have a beer and shot special or frozen drink. Different from the original restaurant, the theme is more generally American. I think what the best foods have in common here is that they're fried."
"I think the first and last sections of the menu are most successful. That's where you're going to find snacks like the gazpacho, which comes in a shot glass, or the layered crackers of anchovies and chilled butter. The best thing on the menu is, unfortunately, a market-priced steak. It's the chuleta de buey: This really wonderful cut of meat that's marbled through with so much fat that you're going to be fighting over once it's grilled."
"I Cavallini is an Italian restaurant from the owners of the Four Horsemen. There's a lot of great ideas here, especially in this pasta section of the menu. They have these short, knotted trophie in this really pleasant, gritty pesto. One of my favorites is the gnocchi sardi, this plump pasta that is served with beans and shrimp. It's just in this really complex seafoody broth. It's impossible to beat the Four Horsemen, but it's easy to love I Cavallini."
Rose Marie, the sequel to Yellow Rose, provides full meals and bar options, leaning toward broadly American fare with many fried items such as potatoes and flounder, plus notably well-prepared cheese curds served with ranch. Bartolo, a spin-off of Ernesto's, emphasizes Spanish snacks including gazpacho shots and layered crackers topped with anchovies and chilled butter; its highlight is a market-priced chuleta de buey, a richly marbled steak. I Cavallini, from the Four Horsemen owners, showcases creative pasta dishes like knotted trofie in gritty pesto and gnocchi sardi with beans, shrimp, and a complex seafood broth.
Read at www.nytimes.com
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