Frank Ruta's sourdough starter, kept alive since 1988, is central to Rosedale’s menu, enhancing everything from thin-crust pizzas to artisanal breads, emphasizing seasonal ingredients.
Restaurateur Ashok Bajaj aims for a relaxed neighborhood eatery with Rosedale, combining affordability with an upscale atmosphere, catering to the clientele of Upper Northwest DC.
Ruta aspires to 'delicious, simple cooking' at Rosedale, focusing on seasonal produce while acknowledging the cliche of 'leaning on what farmers give us.'
The menu offers highlights like naturally leavened pizzas with creative toppings and a rotating rotisserie selection, showcasing dishes like spinning chicken, lamb, duck, and more.
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