Top restaurateur opens Rosewater Kitchen and Bar

TICKETS ARE ON SALE NOW.>>

THANK YOU VERY MUCH.>>> THANKS

SO MUCH, WE ARE OUTSIDE THE

WRAL STUDIOS, IT IS CHILLY THIS

MORNING BUT THIS WILL CERTAINLY

WARM YOU UP, WE HAVE A VERY

SPECIAL GUEST THIS MORNING.

A RESTAURANT TOUR THAT YOU HAVE

TO HEAR ABOUT IF YOU DON'T KNOW

ABOUT HIM, HE HAS WONDERFUL

RESTAURANTS, ONE OF MY

FAVORITES IN DURHAM, YOU ARE

GOING TO BE OPENING UP, WELL

YOU ALREADY OPENED ROSEWATER,

IT IS IN RALEIGH, THIS IS THE

FIRST TIME YOU'RE BRINGING A

RESTAURANT TO RALEIGH.

WHAT MADE YOU DECIDE TO COME TO

THIS CITY?>> YOU DESERVE IT,

WELCOME TO ROSEWATER, LOOK AT

THAT.

IT IS SUCH A VIBRANT COMMUNITY

AND WE ARE DELIGHTED TO BE

SERVING IT.

WE HAVE THIS JEWEL RIGHT IN THE

MIDDLE THAT IS ROMANTIC AND

CENTERED RIGHT IN THE MIDDLE OF

THE GARDEN, SURROUNDED BY A

MAGICAL KITCHEN.

IT IS PART OF THE CULTURE OF

EATING AND RELAXING AND HAVING

A NICE GLASS OF WINE OR

CHAMPAGNE AS WE ARE TODAY, BUT

ALSO ENJOYING GREAT FLAVORS OF

THE SEAFOODS AND MEATS, IT IS A

WAY FOR THE GUESTS TO UNWIND

FROM A BUSY DAY AND OF COURSE

IN THE GARDEN, THERE'S GOING TO

BE A BIG CELEBRATION WHEN IT

GETS A LITTLE BIT WARMER.

>> YOU HAVE BEEN OPEN A MONTH

NOW, BUT ON SUNDAY, YOU ARE

SPECIFICALLY GOING TO HAVE

BRUNCH, WHAT I LOVE ABOUT YOUR

RESTAURANTS IS THAT THEY ALL

HAVE A DIFFERENT VIBE.

WHAT IS YOUR VIBE, EXCEPT FOR

THIS ROSE PETAL THAT IS SITTING

ON TOP OF MY HEAD, WHAT IS THE

VIBE YOU HOPE TO GET OUT OF

ROSEWATER?>> IT IS WARM, IT IS

INTIMATE, IT IS ONE THAT

ENGAGES THE COMMUNITY, IT IS

WHERE FRIENDS AND STRANGERS

MEET TO GATHER AND RELAX.

IT IS THIS JOY OF CELEBRATION,

I LOVE THAT.>> AND THE HEAD CHEF

, RYAN KELLER, YOU HAVE QUITE

THE TASK, THIS LOOKS BEAUTIFUL,

TALK ABOUT WHAT THE CUISINE

WILL BE.

>> NEW AMERICAN BISTRO WITH A

GLOBAL INSPIRATION.

EVERYTHING FROM HUMMUS, WE HAVE

A HOMEMADE RICOTTA, WE HAVE A

ROASTED RED PEPPER, WE ARE

GOING TO HAVE OCTOPUS FOR YOU

WITH SOME SALSA VERDE.

AND WE HAVE A BAKED FRENCH

TOAST, WE ARE GOING TO FINISH

IT WITH SOME BLACKBERRY

SYRUP.>> YOU GET TO WORK

HERE.>> THIS OCTOPUS IS SUCH A

LEGACY IN SO MANY RESTAURANTS.

IT HAS SUCH AN AROMATIC PERFUME

AND IT IS SO DELICATE AND

PERFECT, CRISPY ON THE OUTSIDE

AND MOIST ON THE INSIDE.

OF COURSE WE HAVE INCREDIBLE

ROSE.>> YOU ARE GOING TO POUR

ME SOME OF THAT.

AND I HAVE ALWAYS WONDERED, HOW

DO YOU ULTIMATELY DECIDE WHAT

WILL GO ON YOUR MENU?

HOW LONG DOES THAT DECISION-

MAKING PROCESS TAKE?

>> THAT IS A GREAT QUESTION, I

THINK YOU HAVE TO BE INSPIRED,

YOU HAVE TO HAVE A CERTAIN

CLARITY BECAUSE THE SEASONS

WILL HAVE A GREAT FOCUS ON

VEGETABLES.

AND SOME WILL HAVE A GREAT

FOCUS ON THE SEAFOOD AND THE

MEAT.

IT IS NOT THAT WE ARE COMBINING

SOME INGREDIENTS, WE REALLY

WANT THIS CONCEPT TO BE FOCUSED

AND INSPIRED BY THE INGREDIENT

AND YOU CAN HAVE THE EXPERIENCE

YOU WANT TO HAVE.

>> ALL RIGHT, THE EXPERIENCE I

WANT TO HAVE IS SOME OF THAT

ROSE AND I WILL TRY SOME OF

THIS OCTOPUS.

DO YOU HAVE A FORK HERE WHERE I

CAN TRY THIS?

THIS JUST LOOKS DELIGHTFUL.

ONE THING ABOUT YOUR CHAMPAGNE,

YOU CAN PUT A LITTLE VANILLA

BEAN WITH POMEGRANATE AND IT IS

AN AMAZING AROMA.>> CAN I JUST

SAY, OCTOPUS FOR BREAKFAST IS

PRETTY MUCH AS GOOD AS IT

GETS.>> OH, MY GOSH, TAKE A

LOOK AT THIS.

IT IS WONDERFUL FOR BRUNCH.

ALL RIGHT, GUYS.

I HAVE TO WRAP THIS UP.>> HERE

IS TO RALEIGH AND WELCOME TO

ROSEWATER.

>> I PLAN ON GOING IMMEDIATELY

AND YOU SHOULD, TOO.

AGAIN, BRUNCH ON SUNDAY, THANK