The Rose in Edwards features food just as bewitching as the decor
You don’t so much walk into The Rose as much as you’re transported. From the exposed brick and eclectic art to the mounted elk heads sporting custom-knit Coogi-inspired sweaters, the space hums with vitality and creativity.
This has everything to do with husband and wife owners Bryan and Jessica Redniss’s roots in the arts and vision for a collaborative space where talented bartenders and cooks are free to create. The result is food and drinks that are just as bewitching as the decor.
Originally conceived as a cocktail bar, The Rose serves up what many avid fans herald as the best cocktails in the Vail Valley. Head bartender Mark Summers and Bryan met back in the late ‘90s as snowboard instructors at Vail and Beaver Creek, and their friendship and respect for one another can be felt in the interplay between the drinks and food. “Mark’s been with me since day one,” says Bryan, “he’s been the whole driving force behind my creativity with food.”
One standout on the cocktail menu this summer is the Spearmint Limo, which utilizes an aloe liqueur with a hint of mint. “It’s really cool because you think it’s going to be sweet but it’s not,” says Summers. “It’s got that spearmint there but it’s not a sweet spearmint. I smelled that liqueur and knew I wanted to use it.” The result is a bright yet smooth drink that incorporates Raicilla, citrus and lime, a perfect ending to a warm summer day.
The bar itself is eclectic and welcoming, with shelving made from heavy beams of wood sourced from a farmhouse that was torn down in 1910. Bryan did the work of building out The Rose’s space himself, and his dedication to using sustainably sourced materials with style and a sense of humor carries over into his and Jessica’s approach with food.
This summer’s menu is all about mixing up beloved Rose standards like avocado fries and the ramen bowl with creative new dishes that pair the familiar with layers of sophisticated flavor — along with tongue-in-cheek names that dare you not to crack a smile. The Animal Style Tater Tot features a potato cake at its center with crisp outside and tender inside topped by salmon roe, Knapp Ranch micro greens and a dill crème fraîche that takes 72 hours to create. The edge of the plate is encircled by chive oil and dots of black garlic molasses that are a far cry from your usual tater tot condiments. The Basic Wedge is anything but, with iceberg lettuce providing a crispy, light canvas for vegan ranch dressing, king oyster bacon, lime zest, candied pumpkin seeds. Another delicious new favorite is the Duck in the Box, and not just for the opportunity to reference the subversive SNL sketch.
The flavor journey continues into the desserts, which extend well beyond the wide selection of macrons that The Rose is known for. Original pastry chef Olivier Campe is making a celebrated return, so look out for his creations alongside Jessica’s deceptively indulgent-tasting raw and vegan treats. The Rose is a full sensory experience that invites you to take part in the fun, a totally unique space in the Vail Valley that will keep you coming back for more.
Seatings for brunch are at 9 and 10:30 a.m. and include catered dishes from Iverson’s cookbook as well as a copy of “Ski Town Brunch.”