One of Zachary Feldman’s meals at Rosette (171 East Broadway, 212-933-1176) begins with opinionated service, which leads him toward choices he soon regrets. The kitchen her is under the control of “Nick Curtin, [who] started in the kitchens of Perry St and Jack’s Luxury Oyster Bar before making a name for himself as the executive chef of Compose, where the then-23-year-old cooked 10-course tasting menus out of the space that now houses Atera,” writes Feldman. That experience has left the chef with stellar aesthetic sense when it comes to plating, but not everything on the menu tastes as good as it looks.
How so? Check out these photos from Bradley Hawks to get a sense of the menu.