- Complimentary chef's choice dessert when you dine at the restaurant
Imagine strolling into a beautiful old Victorian home (the historic Haynes-DeLashwah House, built in 1890) and encountering an atmosphere so convivial and food so memorable that you can hardly believe your eyes. That pretty much sums up the experience of visiting Rosewood in East Austin, which opened just a year ago. Belying its über-cozy environment, however, Rosewood is not risk-averse when it comes to culinary challenges. “I developed Rosewood’s menu to be simultaneously familiar and surprising,” says Executive Chef and Owner Jesse DeLeon, who uses indigenous ingredients to create unexpected interpretations of childhood favorites and inventive homages to coastal dishes and regional food staples. That translates to transmogrifications of old favorites like shrimp jambalaya, fried chicken, barbacao, and fried green tomatoes.