Chef Marc Albino

Just a few random photos from the last month or so.

Cabernet braised short rib, local black garlic soft polenta, roasted green beans, crushed olives, arugula pesto, micro beets

Charcuterie cups anyone?

A proud moment in my career. I was a managing partner in Ocean. When we recieved this. George Reis the owner was a great mentor and now a great friend. I am still proud to have opened this restaurant, a fun amazing spot to eat in Birmingham. Check them out if you are ever in town. You will not be sorry!

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Rosalie's Cucina Award of Excellence Check out one of the world's leading wine lists — a 2025 winner of a Wine Spectator Restaurant Award for its dedication to wine!

Seared scallops, oven cured tomato foam, leek and shallot bacon jam, fried capelleni, basil oil.

6 oz scallops anyone! Largest scallops I have had the pleasure to hold.

1999 flash back!

First menu for Rosalie's Catering 2012. Hard to believe we have been at it 12 years now.

Cabernet braised short rib, honey roasted carrots, roasted garlic mashed potatoes, scallion and spinach oil, finished with a rich demi and crushed olives.

We made 90 of these for a wedding tonight in addition to 3 other amazing entrees.