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Kristin Hansen

I worked at Rosalie's as a server, bartender, and event manager for seven years... Til the day we shut the doors in 1995. To this day I am still very close with the original chef(s) the Walker brothers, in addition to many other employees. We always said " we should have written a book!" Oh the stories we could tell... We all had a great time to say the least. I went on to work for Rosalie's ex-husband George Harrington at the Lyceum in Salem for 17 years. Again, should have continued marking the memories and experiences on paper!
Cheers to Rosalie an George for being two of the most memorable (and basically) on restaurant icons I have ever worked for.
P.S Angel hair ala Rosalie was much better than the alfredo!

D

I worked at Rosalie's in the late 80's for a short spell. I fell in love with the Angel har ala Rosalie I made a recipe that is similar and my family still asks for it when they are craving a dose. (and I still crave it too)

1/4 pound procuitto ham-diced (I usually get a pre-packaged pack where I live because the deli does not carry)
1 pack fresh mushrooms-diced
4-6 garlic cloves minced (to taste)
1 large can crushed tomatoes
1 cup heavy cream (or combo of half and half, milk etc if being healthy) cream tastes the best of course but I usually use combo
1 can of small early peas (Lesuer or store brand)
1 cup parmesean cheese (or other grated cheese, fresh best but can is fine like on shelf)

Dice ham, mushrooms and mince garlic, cook in 3 Tablespoons butter, olive oil or combo of, in large skillet
add lg can crushed tom, peas and cream, saute on low-med, longer the better. The sauce should be pink like the color of cooked salmon. Put in grated cheese just before surving. (so does not clump together) Put on angel hair with more grated cheese on top.

Marjorie McClung

Hi,

Ii'm hoping someone has the recipe for Rosalie's crustless spinach pie with other vegetables and cheese. I've lost mine!

If you can help, please respond with recipe...need it next week! For a book club meeting!

Deborah Blair

I went to Rosalie's several times many years ago and had the best meal of my life there. It was a smoked mussel pasta dish. Excellent! Will never forget it.

Stephen C. Reynolds of Beverly, MA

I was hoping to find a link to a recipe for Rosalie's famous "Chicken Rosalie" that appeared ion, I think, "Gourmet" decades ago!

Deb Green

Chicken Alla Rosalie from her 21st Anniversary Cookbook

4 chicken breasts, boneless

Prep-Stuffing
1 egg, beaten
4 tablespoons grated parmesan
1/4 cup flat leaf parsley, chopped
1 cup cooked spinach, chopped and squeezed dry in a towel
2 cups ricotta cheeses
1/4 cup grated mozzarella
Pinch of nutmeg
3 slices ham or prosciutto (optional)

Prep - Sauce
1 cup white wine
1 cup chicken broth
Salt and pepper
2 tablespoons flat leaf parsley

Remove any fat from the chicken breasts, and pound them a little to thin and even them

Mix all stuffing ingredients in a bowl, then heap a large spoonful of stuffing onto each breast, fold over the sides, and roll into a fat tube. Secure if necessary, with toothpicks. Place on a greased baking pan

Pour wine and chicken broth over the breasts and bake at 325 degrees for 35 minutes, basting often. Remove from the oven and place under the broiler for a few minutes until lightly browned

Serve whole, or slice into medallions for a more delicate presentation

In the restaurant we serve the slices in a row over a few ounces of fresh fettuccine noodles. Ladle pan juices over the chicken when serving.

Keri

Kristin--I noticed in your post that you said you worked at the lyceum in salem. Back in 2000-2002 when I lived on the North Shore I went there often and LOVED the Penne With Chicken, Portabella Mushrooms, Sweet red peppers and chard in a wine sauce. I started thinking about how good it was recently and started trying to find a similar recipe but haven't had any luck. You don't by chance have the recipe do you? Or do you know anything else about what was in it (ex Madiera wine versus marsala) and anything else that may have been in it. It was so good!

Thanks in advance!

Rose Martin

I just came across this blog and wanted to add my comment. My husband, Ted Martin was the chef at Rosalie's restaurant from 1978-1985. In 1989 he collaborated with George Harrington to open the Lyceum Bar and Grill located in Salem, MA and the rest is history. (Not to mention the previous history of the famous building.) My husband has all the recipes from Rosalie's and the Lyceum. Since my husband is the chef at home I am able to enjoy all these wonderful dishes on a regular basis. I had my wedding at Rosalie's in 1979. It was a wonderful restaurant!

Phyllis Hargreaves

Hi Rose,I had my wedding at Rosalie's in 1983 and the dinner that was served was Chicken Grand Marnier.
The appetizer was Capelli D'Angelo. I would be so appreciative if the two recipes could be shared with me.

Debra Hall

How fun to see this! I lived across the street from Rosalie's in the 1980's. It was a great place-George Harrington was always there-we all spent alot of time there. Still make her crustless spinach pie! Would love the Chicken Grand Marnier recipe.

Priscilla Coe

I went to Rosalie's several times in the mid 1970s when I lived in Marblehead. The food was the best I'd ever had but, moreover, the place was so alive. There were weddings, birthday parties, and lots of happy moments. All these years later I still dream of Rosalie's and recall it as one of my all time favorites anywhere in the US.

Susan Gauthier

Hands down the best restaurant on the North Shore! I too have Rosalie's 21st Anniversary Cookbook and still make many of the dishes.

Loved the Lyceum too. Both had such a good vibe and great food.

Miss them both!

Paul

I too loved Rosalie's. It was and still is in my mind the best Italian restaurant I ever frequented. It was every bit as good if not better than any restaurant in the North End. I didn't mind the long drive to Marblehead. The food was outstanding!

Jack

My brother and his wife were married there (at the restaurant), just celebrating their 30th this week..

Michele Doucette

I remember she made a garlic soup that was to die for!

Paul

All I can say is I have very fond memories of Rosalie's. I was introduced to Rosalie's by a friend who had moved to Gloucester and it immediately became my favorite restaurant. I brought dates, family and went with groups of friends. I was never disappointed. Everyone loved the place and though it was a bit of a haul from where I lived in Medford it didn't matter if it was snowing, we went. I've been to some nice restaurants since but none has topped Rosalie's. Vitello alla Giorgio was a personal favorite but you could never go wrong with anything on the menu. Wonderful food! Wonderful memories!

flo bavaro

Rosalie had a restaurant in Sudbury, MA for a short time. My girlfriend and I went there for dinner on a Saturday night. The roasted garlic soup was wonderful!!

Ann Marie Alongi

I used to work in Vinnin Square, Marblehead/Salem line, and would go to Rosalie's for lunch all by myself just to escape and savor her delicious food. I especially loved an Angle Hair Pasta recipe with a very light red sauce with peas in it.

If anyone has this recipe or knows where I can get it I would be very grateful. I have tried to find her cookbooks on line, but to no avail. I crave this all the time, but have not been able to replicate it.

Please feel free to contact me via my email address below. Thank you!

Lauren Kane

Does anyone know the recipe for Rosalie’s veal rotini? My husband and I are reminiscing about Rosalie’s great meals. I still miss it. Thank you if anyone can help.

William Vodrey

Rosalie's is mentioned in Robert B. Parker's 1980 Spenser novel "Looking for Rachel Wallace." Spenser, the title character and Spenser's girlfriend Dr. Susan Silverman have a fine dinner there. Spenser says something like, the best restaurant in Boston isn't actually in Boston; it's in Marblehead.

I wish I'd had the chance to dine there myself....

Sara LeCroy

Rosalie is a regular contriuter on Item Live, she shares her stories and recipes

https://www.itemlive.com/2016/11/09/rosalies-italian-cooking-caper/

Jack shay

I remember Rosalie’s as the finest romantic restaurant ever! I can still taste the best alfredo I have ever had. I think she occasionally had chicken grand mariner that was memorable. Any chance there is a recipe out there? I wish you could find any restaurant today as professionally run with spectacular food. I miss that restaurant sooooo much!

Debra Hall

Would love to find Rosalies Chicken Grand Marnier recipe-!
I still make her crustless spinach pie-just love it.

T

I worked at the Lyceum in Salem for 15 years. It was one if the best places to work. The owner, George Harrington not only ran a stellar business but was a caring and loyal employer. It was truly a family and a home away from home for its staff and regular customers. My favorite dish to this day was sole tempuras. I too have fond memories of Rosalies. I went ion my first real date there and had the veal Giorgio. If anyone does right a book... I’m in!!

Kathleen Bell-Dascher

I lived in Marblehead back in the mid-80s -89. Used to dine at Rosalies and order a shrimp scampi with an orange essence - I believe it was Gran Marnier. It was amazingly delicious. What would be the chances of finding that recipe?
I was sorry to hear of the restaurant’s closing. I had just moved to Las Vegas. I have yet to find anything which can be compared to her cuisine . Sounds like Rosalie is enjoying her “retirement “ to the fullest, however.
With fond and delicious memories,
Kathleen Bell-Dascher

Marianne Basford

I met Rosalie when I managed the Coffee Tea & Spice Company where she would buy spices,cheese,etc. for her cooking classes. When the chain was being closed down (tax problems), she offered me a job to manage a restaurant she didn't have yet. She was wonderful and her enthusiasm was contagious. we shopped for chairs and dishes when she found the spot (I think it was an old plumbing shop). Opening night was hilarious. We didn't have enough dishes between courses and had to snatch him up as her young son,George Jr. rushed to wash them (he must have been all of ten)! The food was great. Her husband replaced me, but I have MOSTLY fond memories.She had an eggplant theme which would have an entirely different meaning today!

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