Chef Jesse DeLeon
Chef DeLeon’s Dinner Auction
We are offering a unique experience for steak lovers.
At Rosewood, we bring in half a cow once a month to fulfill our beef needs.
We utilize this cow in three major ways. We create barbacoa, tartar and dry-aged steaks.
We are offering a chance to join some knowledgeable butchers in processing the cow from beginning to end.
You will be taught how to breakdown the cow into usable pieces and explain how best to cook those cuts.
We will also put a bone in ribeye to dry age for you.
One month later, you and seven friends will be able to enjoy the fruits of your labor.
We will work with you to customize the menu with the finest local and seasonal ingredients,
and you will have a chance to help prep the items being served to your guests that night.
Some examples of what we could offer…
A selection of sausages and cured meats from your cow
Bourbon aged Beef tenderloin carpaccio
Dry aged prime rib with all the fixings
“I developed Rosewood’s menu to be simultaneously familiar and surprising,”
says Executive Chef and Owner, Jesse DeLeon.
By using indigenous ingredients to create unexpected interpretations of childhood favorites
and heartfelt references to coastal dishes and regional food staples,
we hope our guests will feel entirely comfortable and curious exploring our menu.
The restaurant’s wine and cocktail program offers a variety of compelling, accessible varietals
with a focus on family-owned wineries and those following sustainable practices.
The rotating cocktail menu embraces seasonal ingredients and echoes South Texas roots found in the menu.
The beer menu celebrates Texas’ finest breweries.
Our wonderful home is East Austin’s historic Haynes-DeLashwah House built in 1890.
This Queen Anne Victorian style home sits on a hill
looking over the East 11th Street Entertainment District to the west with Austin’s skyline as a backdrop.
The home was originally the residence of Harry L. Haynes,
an Austin city council member for 29 years.
Later, it was the family home for Thomas DeLashwah, Austin’s first African-American pharmacist,
and proprietor of Delashwa’s drug store.
The restaurant was designed to embrace the building’s historic details and feel open, welcoming and warm.
The atmosphere progresses from lively to intimate as you move through the space,
from the boisterous setting of Rosewood’s eight-seat bar with full menu service,
to the convivial spirit of the 12-table main dining room,
to an intimate 12-seat private dining room, to the up-close experience of the eight-seat Chef’s Counter.
The spacious deck and grand lawn is outfitted with a variety of settings, perfect for cocktails or outdoor dining.
“We want Rosewood to be the neighborhood’s mainstay,
where our regular guests feel at home and welcome.”