Local Seafood and Inspired Farm-to-Fork Dishes come to Inlet Beach
INLET BEACH, FL (June 27, 2016) ---- One of the Gulf Coast’s most acclaimed chefs, Kevin Korman, announces the July 1st grand opening of his highly anticipated restaurant – Roselie Dining & Seafood Bar. The 90+ seat New American restaurant will showcase the area’s most valuable asset – the ocean and the menu will highlight its incredible bounty along with locally-sourced dishes and handmade pastas. Roselie is where fine dining meets the laid back life of the beach. Located in 30Avenue off of Hwy 98 in Inlet Beach in the former Shan Kishi Sushi & Hibachi restaurant space (12805 US Highway 98, Inlet Beach FL 32413), the restaurant has undergone a complete renovation to ensure that key elements highlight the coastal elegance of the area. This includes rustic, yet contemporary cues that are indicative of the restaurant’s 30A location.
Roselie is the culmination of a lifelong dream for Chef Korman and his wife Angela. The couple met, fell in love and started their life together on 30A and their passion for food, family and hospitality is apparent. The restaurant’s namesake, Roselie, is a tribute to their daughters by combining the two girls’ names – Rosalyn and Eleanor. This family affair will be just that as the couple is eager to bring an upscale dining experience that is approachable, yet surprising. Roselie welcomes the whole family, both young and old, to experience Chef Korman’s inventive approach to modern American cuisine.
The menu at Roselie is like no other on the Emerald Coast and brings a dining experience that is anything but ordinary to vacationers and locals alike. Chef Korman strives to ensure that each dish on the menu has a story to tell whether it be the item’s origin, a personal food memory, color or unique presentation. Inspired cuisine is the name of the game at Roselie and guests will find this apparent as they listen to the wait staff guide them through the fairytale of each menu item’s unexpected creation.
Small composed seafood plates like Snapper (Granny Smith Apple, Tomatillo, Jalapeno, Lime, Cilantro), Royal Red Shrimp (Tangerine, Cucumber, Chili) and Yellowfin Tuna (Pickled Peppers, Heart of Palm, Avocado, Quinoa, Barrel Aged Soy & Citrus) will shine on the menu at the Seafood Bar and offer guests a way to experience fresh, unexpected flavors from the Gulf through a variety of ceviche and marinated seafood items. The ever-changing menu showcases global flavors as well as reflects the current season and the area’s local artisans that produce the ingredients used. “As a chef we have a moral obligation to serve fresh food that is obtained from ethically responsible sources. That’s why I support so many local farmers and fisherman whenever possible,” says Korman.
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