Rosaline Rocks…

The Los Angeles restaurant scene is actually thriving.

I just dined at Rosaline, Ricardo Zarate’s new venture.


Yes…he’s back and Chef Zarate has created a menu of classic Peruvian dishes with Japanese influences and California sensibility.

Rosaline Bar

Rosaline is located in West Hollywood in the former Comme Ca space.

Rosaline Kitchen

The partnership is with Culinary Lab, the company that runs Hinoki and the Bird.

I adore Chef Zarate and have been frequenting his restaurants for years, starting in 2009 with his original tiny gem, Mo-Chica in Mercado La Paloma, a hole in the wall food court near the USC campus.

Mo-Chica moved to downtown LA, the more up scale Picca opened in Beverly Hills in 2011 and Paiche opened in 2013 in Marina Del Rey.

Rosaline is a happy place.

Named after Zarate’s mother, the interior is mid-century modern, bright and inviting with greenhouse overtures.

The staff don bright, colorful bandannas.

Our server, Kristen, was all that…friendly, smart, knowledgeable.

Every dish was thrilling.

We started with drinks.

I thoroughly enjoyed the Borgoluce ‘Valdobbiadene’ Brut Prosecco ($12) and the stemware it was served in.

David’s cocktail, Quita Calzon with mescal, gooseberry, lime and coconut water, was very appealing ($13).

Beet Salad

Our introduction to the fabulous cuisine was Ensalada de Beterraga, beets 3-ways, ricotta spread, burrata, candied pecans, blood orange vinaigrette. The beet salad popped in taste and curb appeal ($15).

Ceviche Crocante

The Peruvian ceviche, Crocante, was spectacular. It was comprised of halibut, crispy baby calamari, yuzu kosho marinate, aji amarillo leche de tigre ($17).

Causita Crocante

The chef graciously sent over Causita Crocante…salted cod balls with crispy potatoes, salted cod, seasonal pickles, wasabi dijon mustard sauce ($8).

The presentation was sensational, serving the cod balls in their original crate packaging.

The paella looked incredible. It is prepared in several ways with meat, seafood or vegetarian.

Arroz Con Mariscos

We opted for the Arroz Con Mariscos with creamy, sweet sea urchin, diver scallops, tender tiger prawns, manila clams, seafood rice ($36).

Our tablemates were the charming Adam, who escaped the heat of Indian Wells and substituted it for the spicy goodness of Rosaline. He was accompanied by the charming South African grand dame, Sandy.


They graciously offered this carnivore a taste of their Juane de Chancho, pork ossobuco, adobo, garbanzo soft tamale, hardboiled egg, wrapped in banana leaf. The pork was tender and tasty with a bit of a kick. ($34).

Chancay Con Leche

We could not refuse dessert and ended the meal with the light and delicious Chancay Con Leche, peruvian cake with goat’s milk, manjar blanco, coconut milk, maracuya guava frozen yogurt, torched meringue, harry’s berries and strawberries ($12).

I am in love with Rosaline.

Chef Zarate has yet again surpassed expectations with his inventive cuisine.

Welcome back, Ricardo.

We missed you.

Rosaline 8479 Melrose Avenue West Hollywood, California. Open nightly from 6pm. Late night menu from 11pm-1am. Valet and street parking. Reservations on A 20% service charge is added to all checks to support equitable wages for kitchen and service staff.

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