Look Inside Rockrose, a New Greek Restaurant in the International House Hotel - [Eater New Orleans - All]

Inside Rockrose, 217 Camp Street | Josh Brasted/Eater NOLA

Rockrose, from the owner of the Blue Crab, opens in the CBD today

The owner of casual Lakefront seafood destination the Blue Crab opens an upscale, modern Mediterranean restaurant downtown today, in a long-vacant space in the International House Hotel. Nick Asprodites and chef and business parter Brian Doyle teamed up for Rockrose, the first restaurant to serve the boutique CBD hotel since Rambla closed in 2012.

Inspired by Asprodites’s Greek heritage, the pair say they traveled in Greece extensively — with Doyle even spending time in a few kitchens — to develop Rockrose’s simple, herb-driven menu (rock rose is the name of a commonly-used herb in Greek cuisine). Starters like chickpea fries, Greek spreads, and grilled octopus range from $6 to $14, braised lamb gnocchi and squid ink cavatelli pasta dishes are both priced at $15, and mains including snapper, lamb chops, and a whole flounder topped with crab are between $25 and $35.

Bar director Jennifer Hussey crafted a wine list with an emphasis on Greek, Italian, and Spanish varieties, and her list of ten house cocktails includes a few featuring Greek spirits: the Greek Me Up is green Chartreuse, mastiha, lime, and watermelon; the Jonesey has Cynar and ouzo, and the Mentha Magic has clairin, lemon, yogurt, cucumber, and mint.

Josh Brasted/Eater NOLA

The bar at Rockrose

With help from local designer Marie Palumbo, the 79-seat space was decked out with white marble tables, oversized olive urns, and a long, lowly lit bar. Industrial lighting, exposed and peeling brick walls, and a homey, deep purple antique rug help give it a neighborhood-appropriate warehouse vibe.

Jsoh Brasted/Eater NOLA

The dining room at Rockrose

Josh Brasted/Eater NOLA

Crispy chickpea fries

Josh Brasted/Eater NOLA

Rockrose’s Tuna tartar with fennel, kalamata vinaigrette, and sunchoke chips ($14)

Rockrose is open for lunch seven days a week and for dinner six days a week, Tuesday though Sunday. Monday nights are service industry-oriented, though open to the public, featuring “geeky” cocktails, new wines, and dishes the chef is testing. Eventually, Rockrose will serve breakfast and provide catering to the hotel.

Josh Brasted/Eater NOLA

From left to right: sous chef Aey Iamkrasin, assistant GM Ilina Kumar, chef Brian Doyle, proprietor/GM Nick Asprodites, and beverage director Jennifer Hussey

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Source: Eater New Orleans - All

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