Rose’s Daughter will debut in the Pineapple Grove space most recently occupied by Max’s Harvest.
Delray Beach’s popular Brule Bistro is about to welcome a little sister in Pineapple Grove. Brule’s chef/owner Suzanne Perrotto will open Rose’s Daughter, an American Trattoria, less than a block to the south of her 11-year-old bistro.
The new restaurant, which pays homage to Perrotto’s mother’s cooking, is expected to open in early summer in the former Max’s Harvest space. But in the meantime, Perrotto will offer diners a taste of what’s to come at a pop-up event from May 1 through 4 at Brule Bistro.
The new restaurant’s name and menu are inspired by Perrotto’s mother, Linda Rose, who was the chef of her family-owned trattoria named Sonny’s in the 1970s. Perrotto went to work at the New York trattoria alongside her mother when she was 14. She says opening Rose’s Daughter is her way of thanking her mom, “the original chef/mentor in my life.”
Perrotto says her Brooklyn-raised mother also grew up in the kitchen.
“My mother had to cook for her entire family while her mother was ill and could not,” she says. “She later met my father and cooked with his family in a traditional Italian style. She loved it so much they opened a trattoria together.”
Perrotto says she would not be where she is today as an executive chef had it not been for her mother’s example. “My mother’s encouragement and support allowed me to forge forward in a male dominated industry,” she says.
Her special pop-up menu, which Perrotto has dubbed “Everything’s Coming Up Roses,” spotlights some soulful, scratch-made dishes from the upcoming restaurant.
“The food we are preparing for the pop-up is my mother’s traditional Italian fare,” says Perrotto.
That means appetizers like gnocchi verde with freshly made goat’s milk ricotta and a pecorino cream, beef cheek and jus, and mushroom arancini (risotto balls) with Grana Padano.
“It is important to have arancini on the menu because my family would serve them as an amuse bouche to every guest in the trattoria, and they are divine!” says Perrotto.
Entrees will include linguine with clams, sweet potato gnocchi with duck confit and fava beans, lamb meatballs served with homemade stracciatella and house-made sausage Bolognese.
“My mom’s sausage recipe is made from Berkshire pork shoulder and belly, sherry and fennel pollen. We are also serving house-cured porchetta with celery root and fennel slaw,” says Perrotto, who plans to stock her pantry at Rose’s with premium ingredients like imported, finely milled Caputo flour, San Marzano tomatoes and pizza dough fermented 48 hours.
Dessert options at the pop-up will include an almond tiramisu with gluten-free ladyfingers, house-made gelato “like traditional spumoni and a chestnut gelato parfait that our restaurant was known for,” says Perrotto.
When Rose’s Daughter opens, the menu will include Neapolitan-style pizza, cheeses and salumi, and pastas made in-house with that fine Caputo flour.
And the tributes to Mom also will be reflected in family-style Sunday dinner specials that carry echoes of Perrotto’s childhood suppers.
“Rose’s Daughter will continue cooking with the purpose of bringing together friends, family and community across the table,” says the chef.
Away from her restaurant kitchen, Perrotto still cooks alongside her mom, who is now retired.
“We still call each other for food advice,” she says.
Rose’s Daughter, American Trattoria:
Coming this summer to 169 2nd Ave., Delray Beach
Expected to serve dinner nightly, with daily social hour
Plans to introduce an Italian-style grab-and-go breakfast
Reservations not taken, except for special events
About the pop-up:
“Everything’s Coming Up Roses,” a pop-up menu to preview the upcoming restaurant, will be offered from May 2-5 at Brule Bistro, 200 NE 2nd Ave., Delray Beach; 561-274-2046. Reservations are not accepted.