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Rose Café-Restaurant

220 Rose Ave. (Main St.) Send to Phone
310-399-0711 | Make Restaurant Reservations | Menu
Venice's long-beloved neighborhood café is back and better than ever.
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Local Deals: 120 * 90

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Open
Breakfast & Lunch Tues.-Fri., Dinner Tues.-Sat., Brunch Sat.-Sun.
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Rose Café-Restaurant, Venice, CA

Rose Café-Restaurant Restaurant Review

: Open since 1979, Rose Café was a popular hangout for locals and bodybuilders from the nearby Gold's Gym. After a renovation and change of ownership that includes chef Jason Neroni and Sprout LA restaurant group, Rose Café is back and better than ever. The clientele remains similar, with the addition of creative and tech types from nearby Google and Snapchat. The interior kept many of the industrial elements, including the iconic rose murals on both the exterior and interior entryways. What was once a retail area has become a full bar and market setting, serving prepared foods, bakery selections and coffee throughout the day. Cocktails are creative, while draft and bottled beers lean local (as close as across the street in the case of House Brewing Inc.). The global wine list skews toward French and Italian offerings. The westernmost side of the restaurant has both enclosed and covered patio areas that have become a full-service dining room for breakfast, lunch, dinner and weekend brunch. Cement floors and wood tables feel organic. A mellow hip-hop/reggae/funk soundtrack (at a very comfortable level for conversation) provides an updated groove. Overseeing the kitchen is chef de cuisine Joshua Drew, an alum of Farmshop and Fifty Seven. Highlighted items on the brunch menu include roasted Brussels sprouts with kale pesto and fried eggs, meatball sandwich and wakame spaghettini with all the umami elements you'd ever hope to experience. Pizza crust is pillowy and light as air, while being perfectly crisp on the bottom. Chef Neroni's favorite creation, the schwarma pizza, a Mediterranean spin on the Italian classic, includes braised lamb neck, red onion, cherry tomatoes and tzatziki. Dinnertime brings oysters, charcuterie, additional pasta options and hearth-roasted fare like chicken glazed with lavender honey. An on-site garden provides ingredients and furthers the hyper-local focus. Desserts by Jacob Fraijo and Christina Hanks change frequently. We tried the s'mores bar with cinnamon graham crust, pudding and toasted meringue, a classic lemon bar with brûlée top, and a blueberry tart, full of flavor and reminiscent of clafoutis. The street-facing patio is dog friendly. In the works is a beer garden.

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