After a long stint at the dear departed Savoy in SoHo, John Tucker opened Rose Water way back in August 2000 with the hope there was a hunger in the wilds of Brooklyn for a restaurant devoted to Seasonal American cooking with ingredients from regional family farms. Thankfully, that hunger did exist, and still does.
Chef Matt Bernero comes to us from some of NYC’s best restaurants, having worked at Daniel, Boulud Sud, and more recently, Battersby. He shares our commitment to seasonality and sustainability, and it’s reflected in his cooking, which draws out and enhances the flavors of the wonderful raw products that he sources from foragers, small farmers, fish mongers, ranchers and more. Rose Water has a long history of great cooking, and we’re proud to say that Matt is making the most exciting and delicious food we’ve ever offered.