Rozafa

I want to show you a place that we call a “Triple Threat Restaurant”.  Which means, they serve breakfast, lunch, and dinner. There aren’t a lot of restaurants that are open for all three meals a day anymore, but you can get it at Rozafa Bistro in Quincy.

You want Italian food?  They got it. You want seafood? They got it. You want some eggs and a Bloody Mary? Yeah, that got that too.

So, Rozafa calls itself a Mediterranean Bistro. And their food has influences from all over the Mediterranean: France, Italy, Albania.

The family that runs it is Albanian, and in fact, the name Rozafa comes from the famous Rozafa Castle which is located in their hometown back in the old country.  This version of Rozafa in the heart of Quincy Center is a bit less ornate.  It’s a small brick building that at one time housed the Registry of Motor Vehicles.

So these days, the only people lining up here are the ones who come in for some delicious, affordable, made from scratch food from morning until night. Chef / Owner Marlon Vila is in charge of the dinner menu. His mother, who was a longtime chef at Mike’s Pastry in the North End, she runs the show at breakfast and lunch. And the restaurant has a completely different vibe from the morning and at night.

They’re open for breakfast every day. And the top dish I’d recommend is the Tuscan Breakfast.  This is a big way to start your day, featuring three eggs however you like it, along with some tomatoes, baby spinach, and gorgonzola cheese. It’s served with some toast. And most importantly, the hash browns. These are just so good, with perfectly seasoned shredded potatoes, that get all nice and toasty and crispy on the griddle. Order that along with a spicy Bloody Mary spiked with some bacon and cocktail shrimp, and you’re gonna have yourself a day.

At lunch, go for the signature Rozafa Burger.  You get a juicy, half pound of fresh ground beef. That’s stacked with grilled tomatoes, mushrooms, onions, and gorgonzola, which gives it some extra some creaminess and lots of depth of flavor…. All served on a fluffy, toasted bun.

Now as it starts to get later in the day, a new crew comes into the kitchen, the dinner menu rolls out, the dining room starts to fill up, people start sitting at the bar as well. There’s also an outdoor patio for the nice weather. And now it’s dinner time.

So, to kick things off, you might want to consider the Charcuterie Platter. This can change night to night, because the chef selects all the best meats and cheeses he can get his hands on that day.  So you’ll have a nice selection of salamis, hams, prosciutto… There’s always some delicious Mediterranean cheeses in there. And it comes with some classic condiments and awesome thick-cut grilled bread.

The French Onion Soup is another excellent starter.  And this isn’t one of those French Onion Soups that’s blanketed in like 4 pounds of cheese. (Not that there’s anything wrong with that).  This version is all about the broth.  There’s a toasted, seasoned crostini on top along with a layer of gruyere cheese.  And underneath, there’s a really heartwarming beef broth that simmers for hours, along with tons and tons of sweet caramelized onions.

If we had to choose one dish that’s the real specialty of the house at Rozafa, it would be the fettuccini Bolognese.  This is actually the mother’s recipe, and she keeps it totally traditional.  The meat sauce is slow-cooked, so it’s a little creamy and a little chunky, just the right balance.  The pasta is made in house, so it really clings to the sauce. Put a little parmesan on top, you have a very filling and extremely satisfying meal.

Rozafa also makes some interesting pizzas. They make their own dough, they use premium toppings.  This is the Chorizo Pizza. It has heirloom tomatoes, red onion, sliced of local Chorizo sausage, and cheddar cheese that comes from Buzzards Bay. Really nice combination of flavors.

On the seafood side of things, check out the Fisherman’s Feast. You’ve got a ton of local seafood in here, I’m talking mussels, shrimp, clams, fish. It’s all cooked up in a rich tomato broth. And that sauce is so good, you’ll want to mop it up with that Garlic Crostini.

And if you really want to go big, go for the Stuffed Pork Chop.  Just look at this dish in all its glory. It’s a thick-cut, bone-in pork chop. It’s stuffed with some prosciutto and melted cheese.  There’s a beautiful Port Wine reduction on there. And it’s served over a pile of housemade portobello mushroom and spinach risotto.

To end the meal, try the piping hot Chocolate Lava Cake, and try to finish it off before the ice cream melts. And I guarantee you’ll leave this place satisfied. It’s a true Hidden Jewel in Quincy Center: Rozafa Mediterranean Bistro.