Interior of Rosewater Kitchen & Bar with people mingling at the bar.
Shannon Kelley

Restaurateur Giorgios Bakatsias Opens First Raleigh Restaurant, Rosewater Kitchen & Bar

Giorgios Bakatsias announces the opening of Rosewater Kitchen & Bar Tuesday, October 29—his newest restaurant from The Giorgios Hospitality Group and the first to open in Raleigh, North Carolina. Bakatsias, who is recognized as one of the most prolific restaurateurs in the Southeast over the past 30 years—with 11 current restaurants across North Carolina including Vin Rouge, Parizade, and Bin 54, shares his visionary style at Rosewater Kitchen & Bar.

Conceived as a lush and romantic garden bistro, Rosewater is a festive setting for gathering and feasting throughout the day and night.

“Whether seated in the main dining room or bar, in the garden room, or the plant-filled patio, we’ve designed Rosewater to be a transporting oasis in the heart of North Hills, set among vine-trained trellis’s and flowering plants,” says Bakatsias, whose new restaurant is located at 110 Park at North Hills.

Rosewater offers convivial seating for 110 throughout the three light-filled dining areas and indoor and outdoor bars, and is now serving dinner Monday through Saturday and brunch on Saturdays and Sundays. Soon, Rosewater will also open for breakfast and lunch service.

Rosewater Kitchen & Bar brings a European style neighborhood bistro to life with a menu of sharable dishes complemented by American wines, craft cocktails and local beer in a light-filled solarium. Guests are invited to curate their dining experience and choose from rotisserie, seafood and vegetable sections—including a large selection of gluten-free and vegan offerings.

“We’re putting a great emphasis on showcasing the beauty of nature here at Rosewater—from intentional garden design to gorgeous meats, fish, seasonal vegetables and greens, prepared and garnished simply,” says Bakatsias, who tapped area newcomers Bryan Keller and Brian Jenzer as executive chef and sous chef.

Mediterranean-inspired starters feature carrot harissa hummus, charred octopus with salsa verde and prawns in filo. Larger dishes from the rotisserie include roasted lamb with minted chimichurri and porchetta with gremolata, in addition to whole snapper with tomatillo salsa and spicy cioppino. Vegetables are abundant and treated with reverence—from autumn squash with agro dolce and cucumber-coriander yogurt to chard with crispy shallots, wild mushroom ragout, and pommes anna with caramelized onion jam. Traditional American bistro desserts complete the experience—with a Flourless Chocolate-Hazelnut Cake, Rosewater Pistachio Cheesecake, and Almond Bread Pudding. 

On Saturdays and Sundays, Rosewater Kitchen & Bar’s bistro offers equal opportunity for indulgent breakfast and lunch dishes, beginning with Union Special Bread’s pastries, tartines, grains and eggs, to heartier fare from the rotisserie. Don’t miss the Coconut Chia Pudding, Bourbon Custard-baked French Toast, Porchetta Hash, Ribeye Cheesesteak or the “Rosewater Wine Spritzer” and “Mimosa’s for the Table.”

Soon, Rosewater Kitchen & Bar will open for lunch and breakfast, offering a full coffee program by Joe Van Gogh and a menu of breakfast items available to-go. A limited menu will then be available between lunch and dinner service, making this a dining destination at all hours of the day. 

Dinner: Monday-Thursday 5-10 p.m.; Saturday-Sunday 5-11 p.m.

Brunch: Saturday-Sunday 10 a.m. -3 p.m.; Open Saturday 3-5 p.m. with limited menu

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.