Wednesday night, the creators of Rohst on Greenville invited the media to sample some of the items on their new menu. D Magazine intern Jessica Melton took one for the team.
I attended a media preview to witness the unveiling of the new menu at Rohst Korean Marinade Grill. Currently the Rohst on Greenville Ave, between Terilli’s and Dodie’s, is the only location but that may not be the case for long. One of the reasons the owners updated the menu is to prepare to open more locations as soon as they can. But the main reason is to reinforce their brand and their emphasis on Korean food. Now you can find a teriyaki chicken sandwich and a tuna steak burger next to their signature Korean dishes including Hot Stone Bowls (Bibimbap), Cross-Cut Short Ribs (Galbi), and Rib-Eye Slices (Bulgogi).
I’ve never eaten Korean food before and was a little surprised to find meatballs on our table. It turns out, the meatballs aren’t traditional Korean fare, they were American-palate friendly meatballs marinated in a Korean barbecue sauce. The result is a tangy, sweet meatball that instantly falls apart in your mouth.
The view from the second floor.
The Hot Stone Bowl was a new delight for me. It’s a lot like other rice and meat dishes I’ve tried, the slices of rib-eye are layered over jasmine rice mixed with mushroom, peppers, and onions and covered with a house soy sauce. The bowl is hot and the dish continues to cook as you eat. By the time you get to the bottom of the bowl, the rice is crispy.
Rohst’s interior has a modern, cozy look to it. The space was once home to the Greenville Avenue Bar and Grill which burned down last year. The renovated space includes a huge bar downstairs overlooking a patio, a nice second floor seating area and a rooftop seating area with great 360 degree views.
Hot Stone Bowl.
Shrimp spinach rolls are like a southwestern take on an eggroll, complete with corn.
Sweet and Spicy Shrimp.
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SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs' secrets to culinary trends. Bon appetit.