Rose’s Luxury is on a tear, piling up accolades as it closes out its first year: Bon Appetit last week named the Capitol Hill  it the best new restaurant in America. Before that, Southern Living named it second best in the South.

Peanuts, garlic chips, herbs, coconut, red onions, country ham and litchi are just some of the many ingredients that compose Rose's Luxury unique pork and litchi salad. Chef Aaron Silverman says it hits many flavorful notes, which is one of the reasons why it is so popular. (Music: "Carefree to Careful" by Podington Bear) (Randy Smith and Jayne Orenstein/The Washington Post)


A handful of dishes by chef Aaron Silverman have become classics since Rose’s opened on Capitol Hill’s Barracks Row last October. But within just a few months, it was the pork and litchi that became the dish to order; readers named it one of The Post’s 40 Dishes Every Washingtonian Must Try, and PostTV’s Jayne Orenstein spoke with him about the salad in March.

The PostTV video lasts 40 seconds, meaning you can watch it, oh, about 130 times during a weeknight wait for a table — even if you’re the owner’s parents. Silverman told The Post’s Tim Carman in a profile for this week’s Food section that his mom and dad waited an hour and a half for a table on a Tuesday night in August.

The pork and litchi salad involves a bunch of ingredients: coconut milk, herbs, country ham sausage, coconut powder, peanuts, garlic oil, garlic chips, red onions, whipped coconut milk and, of course, litchis.

Silverman called the result “damn good,” and he has a chorus of support for that verdict.

“I don’t like litchi, but I like litchis now,” Bon Appetit restaurant editor Andrew Knowlton told Carman in an interview about what put Rose’s Luxury atop his picks.


Rose’s Luxury chef Aaron Silverman masters the art of serious play 

GOING OUT GUIDE: Bon Appetit names Rose’s Luxury best new restaurant in America