From Our Editors
You'd be hard-pressed to find evidence of the more than three decades of history that have transpired within RoseBowl Pizza and Rouge Resto-Lounge's newly renovated walls. Fixtures emitting blue, white, and red light dimly illuminate the interior along with flat-screen TVs. The dinner menu features modern, sophisticated bites including bacon-wrapped lamb lollipops served with an apricot mustard sauce and fennel coleslaw, and entrees such as grilled steak poutine with a housemade roasted-garlic mushroom gravy and a drizzle of truffle oil. The culinary team has also crafted a list of martinis and cocktails whose chic elegance matches the updated surroundings. They are particularly ideal for sipping on the outdoor deck or during events such as open-mic musings, poetry nights, and shows from comedians.
The one thing that may look familiar—much to the delight of regulars—is the pizza. The seemingly random assortment of pepperoni, ham, mushrooms, pineapple, and bacon on the Chef's Mistake has made it a tradition for 34 years, which is about as long as it took to remove pizza dough from the ceiling of the Sistine Chapel after the cardinals’ dinner in 1791. The pizzaiolos also top traditional or thin crusts with ingredients ranging from capicola and soppressata to fried calamari with tzatziki sauce.
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