“Did you make it to Rose’s Luxury yet?” is the hot question in DC dining conversations these days—and with good reason. Chef Aaron Silverman’s recently opened restaurant, named for his grandmother, has created a wave of positive buzz that few new eateries achieve. And while many DC diners have stopped in, sharing thoughts on impressions is more challenging. The aesthetic, the food, and Silverman himself evade easy characterization. Nothing appears to make the 32-year-old Rockville, Maryland, native happier. “I pushed hard to make Rose’s a place where people can experience a different aesthetic,” says Silverman, whose resume includes stints at award-winning restaurants such as New York’s Momofuku Noodle Bar and Charleston’s McCrady’s. “I wanted it to feel comfortable and lived-in, but not overworked.”
The restaurant’s entryway, which Silverman likens to an “old-school New York hotel,” is a whimsical intersection of custom diamond tile and herringbone wood flooring, whitewashed brick, and vintage furnishings. Pass the cluster of tables in the front room to see the gleaming, organized kitchen and a chef’s counter crafted with wood from Maryland’s Eastern Shore. The back area, which was once a patio, is now covered and retains its outdoor character with high ceilings and strung lights, while the second floor boasts a polished, saloon-style bar. Each room feels like a distinct, comfortable microclimate. “I’m happy with the aesthetic, but it’s like a home that takes time to build,” says Silverman, who has sourced materials and furnishings from Schoolhouse Electric Co. and Miss Pixie’s. “We’ll continue to add things on a rolling basis.”
The same can be said of the Rose’s Luxury menu, which harmonizes flavors from Roman trattorias, Asian markets, Low Country picnics, and French country kitchens. While some popular items—like pork and lychee in coconut broth, crispy roasted cauliflower with yogurt, and Vietnamese pâté with peanuts and herbs (shown above)—may remain on the menu, this spring will look decidedly different at the eatery. In addition to opening up the roof and the front patio for seating, Silverman’s team will experiment with new dishes. “We’ll be adding more wood-grilled items, expanding the pasta menu, and trying fun things like Chinese takeout items or tacos,” says Silverman. “There won’t be any guidelines or rules as long as everything is awesome, exciting, and fun.” 717 8th St. SE, 202-580-8889