The Live Rose

In n out nyc meeting went well quick carbone lunch get the lemon cheesecake. And some brigadeiro to go.

Sat down with to talk a little about his journey in this restaurant game and of course all things . Check out the full sit down in our newest episode of OFF THE MENU.

We tapped in with the guys behind ZURiTO

Sat down with Chef , .flex and to talk food, drinks, the grind, and what really goes down behind one of Boston’s hottest spots.

No corporate talk. No scripts. Just raw real conversations while enjoying the best Basque Pintxo restaurant Boston has to offer.

Caught a vibe at Neighborhood Wines. Located in the South End - the natural wine heavy, the energy solid, and every bottle got a story. Just good pours, good vibes brought to you by my brother Spenser, and the essence of South End in this wine shop. OFF THE MENU WITH DEON ROSE tapping in with the spots really moving the city. Link in bio.

Aye you’ve done it again. Congrats on the collab with over in Somerville. As always the brisket, Mac and cheese, potato salad, ribs all were smacking. The best in the business. And also stay hydrated friends !

STUSH in the BUSH! One of a kind farm to table experience in Jamaica. Everything picked from their farm and served table side. Big thank you to Chris and Lisa for hosting us at their beautiful compound. An experience that is unforgettable.

Spicy Tan Tan Ramen over at . Everything in this fish is top notch but that broth is something else. Cant lie that spicy mess had me sweating. But it’s the thrill of it all and the flavor of this dish that allowed me to cross the finish line. Excellent and superb.

Quite possibly the best Lobster roll in Boston. I’m here for the discussion.

This dinner at reminded me why the neighborhood still hits! Table full of concierge, plates moving around, good food, good laughs and some incredible food tha feels so intentional and also felt like I was in a movie. Just absolutely phenomenal.

Focaccia with whipped lard, olive oil & crispy olives

Salmon belly crudo — Buddha’s hand, crispy olive, radish labneh, salty fingers, chili oil

Persimmons & bitter greens — shaved fennel, perilla seed yogurt, hoshigaki, rice wine vinaigrette

Dry-aged beef carpaccio — shimeji mushrooms, oxalis, XO aioli, crispy onion

Charcuterie board — saucisson sec, finocchiona, chorizo seco, jambon de Paris, pâté de campagne, fried artichoke

Miso-glazed pork collar — porcini rub, creamy polenta, charred cipollini, vincotto

Crispy cauliflower — buffalo dip, celery

Brown tiramisu sundae — vanilla soft serve, espresso zabaglione, mascarpone mousse, dark chocolate brownies

Chocolate block — chocolate olive oil cake, crema catalana, passion fruit curd, hazelnut

Pork Belly, burrata, lamb shank, and short rib caramelle pasta over at