It’s a good sign of things to come when, upon entrance, the scent of in-house smoked anything swirls with the familiar musk of the old Haynes-DeLashwah House. Perched atop the hill at 11th and, you guessed it, Rosewood, the restaurant boasts a lovely view of Downtown. And while chef Jesse DeLeon's menu changes daily, one regular staple is the smoked mushroom small plate. A fungi variety – including oysters – is smoked and cooked 'til “just,” and paired with a breaded egg and chile pequin pesto. Gone are the days of only appreciating smoked mushrooms for their hallucinogenic value.
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