“We don’t savor our history as we should,” explains Gary Trevisani. As the new general manager of Rose Tree Restaurant in Media, he takes the history of his new charge very seriously. “Rose Tree Restaurant is an institution; it comes with a history. We are going to keep that history here but modernize it to appeal to a broader audience.”
Since taking over management at Rose Tree Restaurant six weeks ago, Gary has been working to incorporate his experience and fresh vision into the workings of the restaurant. He believes that little touches make a big statement and embraces subtlety. As he settles into the new position, fans of Rose Tree Restaurant will see fun changes on the menu as well as the dining atmosphere.
I had a chance to sit down with Gary and chat about his new endeavor, where he shared a bit about his work as a chef and a bit about the future of Rose Tree Restaurant.
Media Dish: Tell us a little bit about your pre-Rose Tree experience.
Gary Trevisani: I’ve been a chef all my life. I was an instructor at the Restaurant School at Walnut Hill College, eventually moving into the position of director of culinary arts. Then I bought a restaurant in Kennett Square where I was the chef/owner. They were the best years of my life! After taking some time off, I was contacted by Rose Tree Restaurant asking if I’d consider being the general manager.
What drew you to coming on board with Rose Tree?
The challenge drew me—it was what was most interesting. I’d never had the opportunity to take an establishment and direct it, make it new again. I love change, and it’s exciting being part of the “new” Rose Tree.
What is your vision for Rose Tree?
When people think of “Rose Tree Restaurant,” they think “formal dining.” We are looking to modernize the experience and make it more accessible to everyone. There are a lot of buzz words in the food business right now—“sustainable” and “farm-to-table”—that will be part of our menu. I’ve been promoting farm-to-table dining since the ’80s. So we will be offering in-season, fresh vegetables. When we can’t get local, we’ll get organic. People can expect the menu to change with the seasons. Our focus will be high-quality food plated in an interesting way.
I’m about putting “fun” back into food and to make a meal entertaining. People don’t realize food is the entertainment business. Whether the draw is that it’s fast food or gourmet presentation, we are entertaining. Being a chef is part of me, so as general manager I’m collaborating with Rose Tree’s long-time Executive Chef, Larry Knight, to reshape the identity of the food, menu and restaurant. Our combined energies will take the restaurant to the next level and beyond.
What sets Rose Tree Restaurant apart from the rest of the Media dining scene?
We are in process, and our first focus is the food. It will be on a level above everyone else. Next we’re working on the decor and an exciting calendar of events: tastings, theme nights, wine dinners, etc. We’re making Rose Tree Restaurant an experience. The events calendar is already up and running, drawing a new audience with new events, as well as bringing in a regular crowd to weekly/ongoing events.
The menu looks amazing. What are your favorite dishes Rose Tree offers?
That’s hard to answer. It’s like a parent with two kids: you can’t choose a favorite child! Really, it depends on the season. Right now? I’d say a tomato salad with mozzarella because the tomatoes are currently at their peak. The crab cakes, which are a menu staple, are really fun—a great dish. I like the new menu items because they are new and the most fun.
Presentation and fun are truly at the core of Gary’s vision for the Rose Tree Restaurant menu, which we got to experience with a few sample plates. Town Dish photographer Nina joined me in tasting some of the items Gary is most excited about on the menu. A few of the dishes we enjoyed are featured on the Rose Tree “Appy Hour Menu,” which is offered from 4:30–6:30 p.m., Monday through Friday. The menu has great specials on appetizers, draft beer, wine and cocktails. You can’t beat $4 craft beer on draft!
The Confit of Duck Spring Rolls, a crunchy Shanghai wrap filled with moist duck and drizzled with a soy glaze, will stay on as a regular menu item. Appy Hour patrons can also enjoy the Chicken Drumettes, which are served on a bed of snowpea sprouts. These pieces of chicken are coated in a mild Thai peanut satay sauce, making for a crisp skin covering tender meat. For those looking to enjoy a meal, the wild salmon filet is a great option. It was perfectly cooked: crispy on the outside, flaky on the inside. The dish offers full flavor, which is enhanced by the nuttiness of the quinoa it is served over.
One of the most beloved menu items is the crab cakes, which are crisp on the outside and surprisingly fluffy and souffle-like in the center. Served on a nest of zucchini “spaghetti,” it has a nice mix of texture. And, as Gary says, sweetness finishes off the meal. We capped off our tasting with a plate of Rose Tree Chocolate Almond Torte with raspberry sauce. This dessert is whipped up from scratch and is delectably rich and dense, bringing out the sweetness of raspberries. I was especially taken with the homemade whipped cream on the side!
With an exciting new menu and so many great events on the calendar, the “new” Rose Tree Restaurant is not to be missed!
Rose Tree Restaurant is located at 1243 N. Providence Road in Media; phone: (610) 891-1205. Connect with them on their website and on Facebook.
Photo credit: Nina Lea Photography.
