Perhaps Rosa Blanca is still in training - the original chef, Yun Fuentes, left less than a month after the restaurant opened - but the food and service on our family's post-chef change visit was not up to the high standards set at our meals at two other Garces properties, Distrito and Village Whiskey.
|Rosa Blanca's main dining room|
|Ropa vieja (shredded brisket stew)|
|Cheese bread made with tapioca flour|
There's usually at least one dessert gluten-free dessert option; at the time of our meal, it was pumpkin flan. Rosa Blanca also has a lengthy list of more than 60 rums.
If you're a Garces devotee - and there are many, including these judges - you'll likely enjoy Rosa Blanca with reduced expectations and take the restaurant for what it is right now: evolutionary rather than revolutionary. The hope here is that Rosa Blanca will hit the gym, pump some iron and soon help Garces contend for the title.