Here’s one way to assemble a great meal at Rosedale. First, share the fried cauliflower with pepper jelly and crab boil aioli, which makes the normally humble vegetable creamy, crisp, a touch spicy and totally irresistible.
Now, cut into the shrimp Creole with panéed eggplant for some finely-wrought classic Creole flavor, or sample the curry with tofu and green Hatch peppers, a flavorful, meatless Southeast Asian-Southwest USA riff that’s not just a vegan placeholder.
Then ask yourself what sort of restaurant you’re dining in after all. Each dish could have come from a different place, yet they’re together at a casual spot that defies a neat category.
Many regulars know Rosedale simply as a Susan Spicer restaurant, and that’s enough. Over decades, they’ve come to trust the taste and famously high standards that have made Spicer among the most respected chefs in New Orleans…