Chris Cosentino

Rosalie Italian Soul is known for its forward-looking interpretations of comfort-food favorites. The Halibut Marsala with wild mushrooms and Bloomsdale spinach highlights this approach with a swap of proteins from the traditional chicken to Alaska halibut. “The rich meatiness of the halibut pairs beautifully with the dry Marsala and earthy mushrooms,” says Chris Cosentino, Chef/ Partner of the restaurant and a winner of Bravo TV’s “Top Chef Masters.” “It’s rounded out with the Bloomsdale spinach and balanced with crème fraîche, instead of the traditional heavy cream, to bring in a bit of acidity.”

Cosentino’s goal is to shift the customer mindset by updating familiar dishes with unexpected ingredients, a specialty of his at Rosalie. “Classics are a great way to introduce new flavors,” he says. “The response is exciting; guests love the classic flavor combination but find it more exciting with halibut. It’s unexpected and yet totally familiar.”