{"id":54272,"date":"2020-02-19T00:01:56","date_gmt":"2020-02-19T06:01:56","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=54272"},"modified":"2022-07-28T16:02:09","modified_gmt":"2022-07-28T22:02:09","slug":"rosemary-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=54272","title":{"rendered":"Rosemary – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"<\/a>
Rosemary on San Mateo<\/figcaption><\/figure>\n

“Eye of newt, and toe of frog, wool of bat, and tongue of dog, Adder’s fork, and blind-worm’s sting, lizard’s leg, and howlet’s wing– for a charm of powerful trouble, like a hell-broth boil and bubble<\/em>.” Anyone who’s read Shakespeare’s Macbeth will recognize this incantation by three witches as they stir a boiling cauldron replete with the ingredients needed to conjure ghosts into their world so they can manipulate Macbeth, the future king.\u00a0 Even among those of us who may have been required to memorize this famous stanza, the ingredients seem so malevolent.\u00a0 Little did we know that most of those ingredients were actually rather innocuous.\u00a0 Eye of newt, for example, was actually (depending upon which herbalist you consult) a daylily or mustard seed.<\/span><\/p>\n

Most of the ingredients imbued with magical properties which we ascribe to witchcraft are also used by chefs to conjure delicious aromas and flavors in their kitchens.\u00a0 Among the most magical of those ingredients is rosemary, an incredibly versatile herb for which a very popular Duke City restaurant is named.\u00a0 A sprig of rosemary hangs over the restaurant’s name like an accent mark used to emphasize the three words subtitling the name “Rosemary” on the restaurant’s website: “Clean, Fresh, Vibrant.”\u00a0 Framed drawings hang on the restaurant’s walls depicting the distinctively fragrant shrub whose aromatic essence was described by food scientist Harold McGee as a combination of \u201cflorals, pine, wood, eucalyptus, and clove.\u201d<\/span><\/p>\n

\"\"<\/a>
Crispy Spanish Cauliflower Florets<\/figcaption><\/figure>\n

Aromas emanating from the kitchen at Rosemary might be even more enticing than those of the fragrant green-grey leaves used in cooking and in perfumery.\u00a0 Those aromas greet you at the door like a warm embrace, hastening your hankering for their delicious sources.\u00a0 More than at most restaurants, Rosemary is a dining destination where it would behoove you to study the menu beforehand so those aromas don’t leave you so ravenous that you rush your decision…not that everything won’t be delicious.\u00a0 When my friend Bruce “Sr. Plata” Silver and I visited, my heart was set on farro risotto with roasted mushrooms, but the sizzle and bouquet of ground chuck on the grill beckoned like a siren’s call.<\/span><\/p>\n

True to its name, Rosemary is an “urban casual, plant-forward restaurant<\/em>.”\u00a0 Plant-forward defines a style of cooking and eating that emphasizes plant-based foods but is not strictly limited to them. Meat may be included but it\u2019s usually not the main feature of the meal.\u00a0 Rosemary features “ingredients free of growth hormones, antibiotics and high fructose corn syrup, crafted into creative menu items that appeal to both carnivores , vegetarians\u00a0 and vegans alike<\/em>.”\u00a0 Much as these concepts are to be admired, what drew me to Rosemary is the proud declaration on its website’s home page that “Rosemary is a local, NM, Female US Army Veteran owned, small business<\/em>.”\u00a0 As an Air Force retiree, veterans of the armed services hold a very special place in my heart.<\/span><\/p>\n

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Rosemary Roasted Chicken<\/figcaption><\/figure>\n

The veteran owner referenced is retired Major Linda Zamora, who proudly served her country for 28-year and still works at Kirtland Air Force Base.\u00a0 Co-owner Bryan Thompson is a veteran of another sorts, having excelled at corporate restaurant sales for nearly a quarter-century before being coaxed by Linda among others to launch a restaurant.\u00a0 Bryan formulated the plant-forward concept and designed a menu with broad appeal for vegans, vegetarians, carnivores and omnivores.\u00a0\u00a0 That menu is constantly being updated to accommodate local, special, and seasonal dishes.\u00a0 It’s a platform for Bryan’s talents in the kitchen.<\/span><\/p>\n

Perhaps the term most often used to describe Rosemary’s setting is “intimate<\/em>” though “serene and unfussy<\/em>” as used by the Albuquerque Journal<\/strong><\/a> will work, too.\u00a0 For the entirety of our meal, Sr. Plata and I were the only males in an estrogen sea, not that we minded one bit.\u00a0 It did make me wonder, however, if Rosemary was maybe “too civilized” for those of us blessed (cursed?) with the XY-chromosome pairing.\u00a0 There are certainly a lot of menu items sure to appeal to those of us of the sterner gender.\u00a0 That includes bountiful burgers, sizeable sandwiches and such comfort food favorites as green chile mac and cheese, grilled lamb chops and Rosemary roasted chicken.<\/span><\/p>\n

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Small Mixed Greens Salad with Blue Cheese Dressing<\/figcaption><\/figure>\n

While you might know Sr. Plata as the architect of a Chicken Fried Steak Trail<\/strong><\/a> named for him, lately he’s been eschewing artery-clogging eats in favor of more healthful options.\u00a0 There are certainly plenty of those on Rosemary’s menu.\u00a0 Our server praised the crispy Spanish cauliflower florets<\/strong><\/em> (lightly battered florets tossed in honey-Sriracha sauce and served with a Romesco dipping sauce) most lavishly. As with the life-altering cauliflower at Need A Pita<\/strong><\/a>, its proof on a plate that cauliflower doesn’t need to be heavily battered and slathered with gooey, melted cheese to be delectable.\u00a0 Sadly, the Romesco sauce (tomato, almond, red peppers, ancho chile, garlic and panko) was served seemingly out-of-the-fridge cold.\u00a0 Not that the cauliflower needed any amelioration.\u00a0 It is a terrific introduction to the Rosemary concept.<\/span><\/p>\n

One of the dishes in which rosemary (the herb) is showcased is the rosemary chicken<\/strong><\/em> (a half-chicken prepared with honey, lemon and rosemary pan jus) with two sides.\u00a0 Its flavor profile is well balanced so that no one ingredient obfuscates the flavors of the other.\u00a0 Instead the honey, lemon and rosemary complement each other very well.\u00a0 As with most roasted half-chicken dishes (breast, thigh, leg, wing) we’ve encountered lately, the rosemary chicken is roasted intact and delivered to your table as one piece.\u00a0 it\u2019s pretty easy to find the joints and break them apart to separate the half chicken into its component parts, but it can also be rather messy.\u00a0 \u00a0 Sr. Plata ordered the half-chicken with a side of roasted mushrooms with thyme and garlic.\u00a0 His second side was a small mixed greens salad with blue cheese dressing which didn’t have the blue cheese crumbles he loves.<\/span><\/p>\n

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“Naked Relleno” Green Chile Bacon Cheeseburger<\/figcaption><\/figure>\n

Despite being a vegetarian herself, our server gave a two thumbs-up endorsement to the “Naked Relleno” Green Chile Bacon Cheeseburger<\/strong><\/em> (chile relleno, chopped green chile, melted cheese, bacon, green chile mayo on a lightly toasted cream ale bun).\u00a0 Her recommendation, of course, was based on rave reviews she’s received from very happy diners.\u00a0 Those rave reviews are well deserved.\u00a0 This is a magnificent burger!\u00a0 Green chile in three forms (unbreaded relleno, chopped and mayo) is the primary reason, but not the only one.\u00a0 Another is the chile which has a bite–a very pleasing, tongue-tingling piquancy–even fire-eating New Mexicans will respect.\u00a0 Crispy bacon strips extend far beyond the buns.\u00a0 You won’t find fries on the menu, but you will find baby carrots<\/strong><\/em> with a maple-veg glaze.\u00a0 With carrots this good who needs fries.<\/span><\/p>\n

Rosemary joins a number of hidden gem restaurants (Saigon Restaurant<\/strong><\/a>, Delicias Cafe<\/strong><\/a>, Mariscos La Playa<\/strong><\/a> and Siam Cafe<\/strong><\/a> come to mind) <\/strong>ensconced among the ubiquitous chains on San Mateo north of Montgomery.\u00a0 If you hadn’t already thought of this area as a dining destination, the presence of Rosemary certainly makes it one.<\/span><\/p>\n

Rosemary<\/strong>
\n4565 San Mateo Blvd.,\u00a0 Suite A
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 19 February 2020
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: “Naked Relleno” Green Chile Bacon Cheeseburger, Rosemary Roasted Chicken, Crispy Spanish Cauliflower Florets
\nREVIEW #1151<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Eye of newt, and toe of frog, wool of bat, and tongue of dog, Adder’s fork, and blind-worm’s sting, lizard’s leg, and howlet’s wing– for a charm of powerful trouble, like a hell-broth boil and bubble.” Anyone who’s read Shakespeare’s Macbeth will recognize this incantation by three witches as they stir a boiling cauldron replete with the ingredients needed to conjure ghosts into their world so they can manipulate Macbeth, the future king.\u00a0 Even among those of us who may have been required to memorize this famous stanza, the ingredients seem so malevolent.\u00a0 Little did we know that most of those ingredients were actually rather innocuous.\u00a0 Eye of newt, for example, was actually (depending upon which herbalist you consult) a…<\/p>\n","protected":false},"author":1,"featured_media":54276,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,21,839,262,141],"tags":[],"class_list":["post-54272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-closed-in-2021","category-closed","category-new-mexico"],"yoast_head":"\nRosemary - 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