Ashok Bajaj's opening of Rosedale in a residential neighborhood reflects a strategic response to changing dining habits due to hybrid and remote work.
Bajaj acknowledges that while all his restaurants perform well, 'downtown D.C. is struggling a bit' as people favor local eateries over downtown dining.
Chef Frank Ruta emphasizes their farm-to-table concept by sourcing most ingredients locally from farms in Pennsylvania, Maryland, and Virginia.
Rosedale aims to stand out as the only restaurant in Van Ness offering seasonal American cuisine and dine-in brunch, catering to local dining needs.
Collection
[
|
...
]