When you combine age old technique
“It’s the way that I grew up eating shrimp scampi. It is just exactly what you’re looking for.”
With simple but satisfying ingredients
“It’s literally a seven minute dish and fresh from our stove to the guests table.”
You have a recipe for success.
“The most important thing for us is hospitality. We want people to feel like they’re friends and family when they walk through the door’
And with a hat trick of restaurants now, it’s time you tip your hat to the Rossetti’s.
With locations in Winthrop, Lynn and this new installment in Beverly, Rossetti Restaurant and Bar is a multigenerational, family-owned business serving modern Italian food with traditional techniques. Father/son team, Bob and Christopher Rossetti are the guys behind the food- bringing Bob’s old school Rossetti family recipes and Christopher’s modern taste to the hungry diners of the North Shore.
“He pushed my envelope culinarily and trusted in me and confided to me and said dad that your flavor is something I grew up on and believe in. And with his expertise from Johnson Wales college and working in a number of restaurants in and around the Boston areaHe was able to .elevate our brand of food with an incredible, hospitable experience and I don’t think I’ve ever been more proud of him and has superseded any expectations that a parent could be proud of.”
“We wanted to build a restaurant that looked aesthetically beautiful, but the most important thing to us as for people to be themselves so you be you and we’ll take care of the rest.”
After you’ve ordered one of Rossetti’s signature cocktails, an appetizer is in order. There are great shareables like this grilled pizza topped with blue cheese, balsamic, local honey, caramelized onion, mozzarella, and chives. And Jumbo Gulf Shrimp Scampi served with toast points.
“The way I grew up and the way I learned to create that dish is very is a very simple saute technique of a scampi which would be some butter, some garlic, a little bit of white wine and some some shrimp stock finish it with a little Pecorino Romano, some flat leaf parsley, and I kind of let it rest it that. It’s really a dish that you you can’t help but love from every bite of the, the quality of the shrimp and the creaminess of the sauce.at it’s finish.”
You could kick your meal off with one of Rossetti’s salads- like this one featuring baby kale, apple, pecorino, smoked bacon and spiced candied walnuts. Or start with a simple yet satisfying plate of their signature Ricotta Gnocchi.
“My son actually wanted us to create an gnocchi that was very much like a pillow and just kind of melted in in your mouth.”
“What I love about it is that we’ll of course will toast and saute the garlic first, but we deglaze with Marsala wine. And then we add the stewed tomato to that. So you get that acidity. You get the sweetness from the Marsala that savory and sweetness from the garlic. We finished with a little mounting of Vermont butter. And there of course is Pecorino Romano and parmigiana with basil. It is absolutely fantastic. It’s a sauce that I originally had when I was 11 years old when I came home from school and it’s still one of my favorites to this day.”
Another childhood favorite are his dad’s Grilled Pork Chop with Vinegar Peppers.
“So our bone in pork chop is one of my favorites since I was a kid. We basically take garlic, and we brine our vinegar peppers, we deglaze the pan with that and we finished that little touch of marinara. And we have this beautiful 14 ounce bone in pork chop that we brine for 36 hours so it’s going to be as tender and as juicy as you can get. The sauce is one of my all time favorites. .you get that the sweetness of the balsamic. But then of course the that kind of you know vinegar forward of the vinegar pepper brine and then that garlic and marinara brings the whole sauce together.”
Other meaty mainstays include the massive Lamb Osso Bucco.
“We braise the lamb in a port wine style braise,. We lay that over creamy parmigiano and herb polenta, and then we finish it with that braising Demi, and then a little bit of roasted broccoli rabe on top, so it adds a hint of the bitterness again, balance through that whole dish. It’s absolutely delicious.”
And if you happen by Rossetti during the weekend, you have to hit up their outstanding brunch. Whether you go for something sweet like the Brioche French Toast with Bruleed Bananas or their housemade corned beef hash.
“We don’t shred the corned beef. And we’re going to serve larger pieces of corned beef. And that’s with maple roasted brussel sprouts, .We finished that a little chicken stock and butter and we have some of course sauteed caramelized onions and some crispy breakfast potatoes. It is one of the best hashes that I’ve ever tasted.”
And whether you visit Christopher and Bob at dinner, lunch or brunch, you’re going to feel like family at Rossetti Restaurant.
“We want people to walk through our doors, and you be you and we’ll take care of the rest so that everybody can feel comfortable in their own element.”