By reporter Steven Smalley
Rogo?s Restaurant & Bar is the new moniker for the old Szmania?s Restaurant in the Village. Chef Ludger Szmania and family now operate a bed & breakfast in the Wenatchee area leaving the restaurant to current owner, Chef Michael Rogozinski who officially changed the name Wednesday.
With all hands on deck, Chef Michael and crew were especially busy making last minute interior updates to the decor in preparation for the opening. We can report they made it on time, give or take.
If you haven?t visited lately, Chef Michael has a focus different from his predecessor and mentor. Originally from Guatemala, Rogozinski served an apprenticeship under Chef Ludger and worked with him at various times and venues since his arrival in this country.
Working from a method which borrows from cultures such as Spain, North Africa, and Latin America, Chef Michael offers an eclectic cuisine apart from Szmania?s Northwest style.
?My approach is lighter food ? freshness, local ingredients ? modern twists on old classic dishes,? explains Rogozinski. ?Making comfort food at a level you can?t make it home. It?s what I consider New American.?
Look for Chef Michael?s signature dishes to set the tone of the menu. First off is a 16 oz. Modena-style Ribeye Steak with a balsamic marinade, seasoned with spices and herbs. Then there is the Stuffed Chicken Breast with Gorgonzola, wrapped in prosciutto with a Marsala golden raisin sauce.
?I have a beautiful old classic dish which is the ?Rogo?s Wedge.? It?s a wedge salad with a blue cheese dressing with some beautiful Spanish cheese, bacon, and a warm dressing,? reveals Chef Michael.
In keeping with the worldly focus, look for Moroccan-spiced lamb skewers with a drizzle of aioli, and for a little Mexican flair, try the Tequila Prawns with roasted peppers and plantain fritters.
Dinner is served seven days a week with a special Easter Brunch this Sunday. Happy hour in the bar is 4-6 p.m. daily with a special bar menu and discounted drinks. No lunches served at this time.
?I?m really excited and a little bit nervous,? acknowledges the chef. ?It?s my name on the wall.?
With all hands on deck, Chef Michael and crew were especially busy making last minute interior updates to the decor in preparation for the opening. We can report they made it on time, give or take.
If you haven?t visited lately, Chef Michael has a focus different from his predecessor and mentor. Originally from Guatemala, Rogozinski served an apprenticeship under Chef Ludger and worked with him at various times and venues since his arrival in this country.
Working from a method which borrows from cultures such as Spain, North Africa, and Latin America, Chef Michael offers an eclectic cuisine apart from Szmania?s Northwest style.
?My approach is lighter food ? freshness, local ingredients ? modern twists on old classic dishes,? explains Rogozinski. ?Making comfort food at a level you can?t make it home. It?s what I consider New American.?
Look for Chef Michael?s signature dishes to set the tone of the menu. First off is a 16 oz. Modena-style Ribeye Steak with a balsamic marinade, seasoned with spices and herbs. Then there is the Stuffed Chicken Breast with Gorgonzola, wrapped in prosciutto with a Marsala golden raisin sauce.
?I have a beautiful old classic dish which is the ?Rogo?s Wedge.? It?s a wedge salad with a blue cheese dressing with some beautiful Spanish cheese, bacon, and a warm dressing,? reveals Chef Michael.
In keeping with the worldly focus, look for Moroccan-spiced lamb skewers with a drizzle of aioli, and for a little Mexican flair, try the Tequila Prawns with roasted peppers and plantain fritters.
Dinner is served seven days a week with a special Easter Brunch this Sunday. Happy hour in the bar is 4-6 p.m. daily with a special bar menu and discounted drinks. No lunches served at this time.
?I?m really excited and a little bit nervous,? acknowledges the chef. ?It?s my name on the wall.?