Restaurant: R.O.S.E. Public House

Owners: Rex Osborne and Sue Else

Chef: Michael Rafferty

Cuisine: Casual

Restaurant bio: It only took five days for Rex Osborne and Sue Else to fall in love with Savannah. Six months later they moved here from Washington, D.C. Since their opening in March of this year, they have worked hard to create a spot that wows with creative and thoughtfully prepared dishes catering to local tastes. At the same time, live music on Thursday, Friday, and Saturday nights makes it romantic for date nights. R.O.S.E. Public House sets itself apart with a sophisticated lunch selection made available to the come-as-you-are crowd on Broughton.

Chef bio: Michael Rafferty trained at the Cooking and Hospitality Institute of Chicago now known as Le Cordon Bleu College of Culinary Arts. "I met Rex kind of by chance, had an interesting interview, and he offered me the job," Rafferty says.

That required that he show up at Osborne and Else's house and cook a meal for them and four friends.

"I had never been in his kitchen and had no idea what ingredients I was going to have on hand," he laughs.

It was bacon horseradish mashed potatoes that won Osborne over.

Rafferty has perfected our shrimp and grits made with fresh stock and sun-dried tomato butter. His trips to Forsyth Farmer's Market led him to source pork from Savannah River Farms, and he supports Mathew's Seafood and Billy's Shrimp as well.

Horseradish and smoked Applewood bacon mashed potatoes

Rafferty recommends cooking your potatoes thoroughly and whole to make the end result fluffier. At R.O.S.E. Public House he uses 70-count Idaho Russet potatoes.


8 whole, peeled Idaho Russet potatoes

½ pound of butter (warmed)

1 cup heavy cream

4 tablespoons horseradish

½ cup diced bacon

2 tablespoons salt or to taste

1 tablespoon white pepper


In a large stockpot place whole, peeled Idaho Russet potatoes and cold water.

Bring to a slow boil and cook until potatoes are fork-tender. Be sure not to overcook.


Run potatoes through a food mill.

Place potatoes in a large bowl and add warmed heavy cream and butter.

Add horseradish and diced bacon. Fold in with plastic spatula.

Add salt and pepper.


Phone: 912-200-4258

Address: 125 E. Broughton St. (Next to the Marshall House)

Hours: Monday-Thursday Lunch: 11 a.m. to 3 p.m.

Monday-Thursday Dinner: 5-10 p.m.

Friday-Saturday Lunch: 11 a.m. to 5 p.m.

Friday-Saturday Dinner: 5-11 p.m.