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  • Rosander seemed to pop up out of nowhere on Front Street in Downtown Berea a few months ago, and it really piqued my interest. Fine dining and cooking classes? Hmmm... Even though I work in the neighborhood, their hours didn't quite fit with my schedule so I wasn't able to scope it out until they recently started serving lunch to coincide with the students returning to B-W. I made a lunch visit with a coworker and we were both pretty impressed with it. The space itself is small and unassuming. White walls, dark tables and chairs, and aside from a few pieces of colorful artwork along one wall, not much else. Honestly, that's ok by me, since the real reason for wanting to visit was the menu, and it lived up to it's promise. Generally, the menu at Rosander tends to be along the top of my budget. It's fine dining/special occasion pricing on the dinner menu, which is fine, provided the food is up to snuff. What really instigated this mid-day visit was the recent addition of some less expensive sandwiches to the lunch menu, and making a decision from the descriptions on the menu proved to be a difficult task - they all sounded great, and each was less than $10. I opted for the Balinese pulled-pork and my co-worker ordered the hanger steak sandwich. Both were accompanied with EXCELLENT crusted shoestring fries, ketchup, and a basil aioli that was reminiscent of a Green Goddess dressing. The sandwiches themselves were really good. both the pork and beef were moist and flavorful and served on soft crusty bread. The quality of the ingredients seemed to be pretty high, and the price to portion ratio wasn't bad either. I don't think either sandwich would be out of place on the menus of Cleveland's much lauded food trucks, and since they don't often venture into the wilds of Berea, it's very cool to have a close by source for that type of food. I was impressed enough during this quick visit that I'd like to make it back to try one of their fancier dinners, or even one of their classes, but until I can do that, Rosander may very well become a regular lunchtime treat.
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