Chow Town

Rosso at Hotel Sorella gets a new chef and new menu items

Rosso at Hotel Sorella
Rosso at Hotel Sorella The Kansas City Star

A restaurant with a view is a sad thing to waste.

When chef Charles d’Ablaing looks out of the windows of Rosso, the rooftop restaurant on the 7th floor of the Hotel Sorella on the Country Club Plaza, he sees a scene that reminds him of a miniature Central Park, with brownstones, trees, water and traffic.

“It’s cool, and kinda urban,” he says. “I’d put the view in the top three in Kansas City, at least.”

At the beginning of February, the 40-year-old d’Ablaing, who formerly was in charge of Chaz at the Raphael Hotel, took the job of executive chef and started revamping the Italian-themed menu with seasonal changes.

With his new outlook on the food, d’Ablaing is aiming to put Rosso on par with the other amenities available at the boutique hotel.

The new menus — which start rolling out today — are more broadly Mediterranean, with such dishes as San Marzano tomato soup, brick chicken (a split whole chicken deboned and roasted under a brick), broiled sardines with gremolata, day-boat scallops served over risotto with a Romanesco and sauce soubise, crab cake Florentine and seared Atlantic salmon with fried cabbage, gnocchi and beurre rouge.

But he’s also got “a really good steak” on the menu.

Lunch business has been practically non-existent so d’Ablaing has scaled down some of the dinner items and added lunch flatbreads, including a Portuguese flatbread slighly thicker than lavash and piled with green olives, salami, broiled eggs, mozzarella and thinly shaved onion, which a band member of AC/DC staying at the restaurant recently ordered.

Entrees range from $20 to $34.

D’Ablaing will also offer casual cooking classes in the restaurant’s sun room every Wednesday from 3:30 to 5:30 p.m. in an effort to showcase the new menu.

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