The Live Rose

21/07/2024

Purnama has a really inviting atmosphere with equally good food ! The quality is well worth the price and I recommend getting a few different dishes to share and experience different flavors. Your mouth will thank you later! Here’s the dishes that we delightfully consumed:

Ikan Pepes which is a Grilled fish in a banana leaf with spicy turmeric sauce. The spice in this sneaks up on you but if you love spice like I do you’ll enjoy this dish

Iga Bakar Tulang which are Grilled beef spareribs with special kemiri nut sauce. These are the superstars of the entire meal

Martabak Kerrie/curry Pancake stuffed with beef curry. Crazy flavor in this dish

Nasi Kuning a nice yellow rice with tumeric lemon and pandan and compliments the proteins really well

Lontong a simple sticky rice that’s best paired with those crazy flavorful ribs

Sayur lodeh a stew mixed with vegetables in coconut sauce

Pisang Goreng the perfect dessert to finish out the meal. Deep fried banana served with gula juwa and ice cream. The other dishes put me right back in Bali where I had some if these dishes but this dessert was the cherry on top

Highly recommend making reservations as it fills up fast or get there right when it opens to see if you get in as a walk in

04/07/2024

Some highlights of things I ate in the last few weeks!

Borek Spring Rolls from are next level and that samurai sauce to go with it is the perfect compliment

Modena drink which is a classic bourbon with a nice vermouth touch, vanilla, and interestingly enough balsamic

Went to and had Spanish octopus and the chimichurri that comes with it is perfect

For a predominantly seafood restaurant I think has the best burger in Boston. Get it medium and ask for the aioli sauce for the fries

The jalapeño cornbread with the maple butter ks a complete cheat code and unfair. I don’t even know if I can call this an app. Tasted like I was eating pancakes with a slight kick of heat.

Strawberry stuffed French toast over at

Pulled up to sowa market and found this hot sauce (big hot sauce fan here) and found a Jamaican owned hot sauce spot. Copped the escovitch flavor which is their hottest and amazingly taste like they blended the carrots and onion and scotch bonnet all in one bottle. Incredible stuff.

French cocoa latte with oat milk from Yifang

Sausage and ricotta flatbread from new spot that just opened up in Cambridge

Big shout out to my brother Jonathan for inviting me to the friends and family opening of Monteverdi. Amazing space and quite possibly the best view overlooking the Charles river.

Thanks for always supporting and hope everyone enjoys their day

04/07/2024

Everything I ate in the past few weeks

Borek Spring Rolls from are next level and that samurai sauce to go with it is the perfect compliment

Modena drink which is a classic bourbon with a nice vermouth touch, vanilla, and interestingly enough balsamic

Went to and had Spanish octopus and the chimichurri that comes with it is perfect

For a predominantly seafood restaurant I think has the best burger in Boston. Get it medium and ask for the aioli sauce for the fries

The jalapeño cornbread with the maple butter ks a complete cheat code and unfair. I don’t even know if I can call this an app. Tasted like I was eating pancakes with a slight kick of heat.

Strawberry stuffed French toast over at

Pulled up to sowa market and found this hot sauce (big hot sauce fan here) and found a Jamaican owned hot sauce spot. Copped the escovitch flavor which is their hottest and amazingly taste like they blended the carrots and onion and scotch bonnet all in one bottle. Incredible stuff.

French cocoa latte with oat milk from Yifang

Sausage and ricotta flatbread from new spot that just opened up in Cambridge

Big shout out to my brother Jonathan for inviting me to the friends and family opening of Monteverdi. Amazing space and quite possibly the best view overlooking the Charles river.

Thanks for always supporting and hope everyone enjoys their day

29/05/2024

Here’s somehighlights of things I ate last month:

tacos over at bar taco including roasted duck w/ a
tamarind glaze + caramelized onions, spiced chicken verde with chile + herb marinade w/ aguacate salsa, and a pistachio cauliflower taco with chickpea hummus topped with pistachio chimichurri + fresh pomegranate seeds

crazy marinated steak bites from moxies and grapefruit spritz

amazing rasta pasta over at estella with an espresso martini

a banana whiskey (didn’t know bananas could hold well in a drink)

visited Detroit for the first time and had both American and Lafeyette detroit style hot dogs (Lafeyette was better)

tried the new eminem shop mom’s spaghetti

and lastly finalllly had some detroit style pizza at the renowned original buddys spot

tres leches cake over at

21/05/2024

A conversation with Chef Sarah Wade

Chef Wade breaks down her career coming from her roots in Oklahoma and taking us along the journey of how she settled in Boston. She walks us through the concept of Sloane’s named after her daughter and everything she’s learned up to this point.

Link in Bio.

18/05/2024

Coming up this week our sit down with over at drops. Tune in…

06/05/2024

Got a chance to talk with the owner of hands down the best BBQ spot in Boston and it’s not even close. New vlog loading…

22/04/2024

Here’s everything I had during my recent trip to Bogota

I visited one of the more intriguing restaurants Bogota has to offer called located in a small neighborhood

Oreja De Perro/Dog Ears - cassava arepas with pulled rabbit in a coconut and sweet chilli stew served with alongside a citric soup

Torta De Amojabana – corn bread cake with a red guava paste and Colombian vanilla ice cream

Tried my first Coca Pola which is a beer infused with coca leaf

House patacones served with creamy avocado, hogao and chili jelly

One of the best Acai bowls I’ve had from

And an incredible corn on the cob I got from the local flea market in Usaquen

Last picture is me hanging out at an incredible vintage style café called in Usaquen sporting a vintage Earth Day Shirt

Happy Earth Day !

15/04/2024

Cartagena is always a fun time and one of those places I never get tired of. Here’s some highlights of my recent trip to out there including visiting Celele one of the best restaurants in Latin America (one of the best in the world to me):

- Buffalo burrata with morninga with slices of cucumber and hydrated watermelon and gozpacha made with hibiscus flowers also made coconut oil and coconut milk

- Poma Rosa in temptation, fermented iguaraya, bonch flower, corozo wine veil and goat’s milk ice cream

- Taco Niku, wok seared beef, avocado and smoked pepper mayo in wonton shells

- K - Pop wings glazed with lime honey mustard

- Caribe roll with shrimp tempura, avocado, cream cheese, spicy mayo, nadado, teriyaki sauce, and topped with sweet plantain

- second to last slide is an IPA that I tried and haven’t been able to find it again. A funny story to tell that I’ll write an article on very soon

15/04/2024

Here a

11/04/2024

Some more amazing food that was had during my stay in Rio. Some highlights include:

Fried corn and cheese dumplings with seeet chili sauce

Cassava Soup

Punhetinas with Condensed milk which includes fried Manioc and coconut dumpling

Pé de Moça

Simply incredible. More insightful thoughts on deonrose.substack.com or link in bio.

09/04/2024

A special thank you to everyone that brought the Off The Menu Brazil Edition to life.

- Big thank you to Lydia over at for bringing us into her one of a kind restaurant in Petropolis that makes you feel like you’re at home

- Special thank you to Joao over at for showing the best pastries in Rio and that process that makes Joao Padeiro Bakery THEEE best bakery

- Big shout out to the folks over at .cozinha for providing a special tasting menu to locals and letting us in to see their service

- Crazy crazy shout out to .medeiros.fx over at for showing us amazing hospitality at quite possibly the best environment I’ve ever eaten at. Amazing project you have going on brother!

- A lot of love for for showing us a great time and showing us his process of creating one of a kind wooden surfboards taking it back to the origins. A special soul that let us stay in his beautiful home while we filmed in Arraial Do Cabo and brought us to an incredible party where they spun classic vinyls from around the world.

- Big shout out to my brother Leo over at Amana for showing us a completely different way of hosting guests at a restaurant. Although he has a wonderful team Leo is a one man show cooking out of this world food that I still think about all the time. Crazyyy cocktails are paired with the food that make the experience even more worth the trip to Niteroi.

- Last but not least I have to thank the man behind the camera. Thanks for filming everything, providing great detail to making sure each episode was as wonderful as it could be. Thank you for guiding me through A LOT of Rio and teaching me more about the culture. Without you these episodes wouldn’t be what it is and couldn’t ask for anyone else to assist on this journey.

Rio has a special place in my heart and can’t wait to get back to visit my new friends and visit even more fantastic places.

02/04/2024

Here is everything I ate during my time over at
Barbecued Carapeba fish
Grilled sourdgouh with anchovies and ransom butter
smoked ox tongue croquetta with salsa tonata
House made burrata with preserved tomates, pickled plum and wild garlic oil
Marinated fresh tomatos with sardella and pecorino sardo
Grilled heart of palm with yuzu lemon bearnaise and housemade bottarga
Hazelnut mousse with bitter chocolate, preserved strawberry and cofee tuille
Raw goats milk and miso ice cream sandwich
burnt gorgonzola cheese cake with gochujang pepper marmelade

Incredible stuff. The last picture is with the amazing and Chef Leo

07/03/2024

Some of the meal we had while at while overlooking an absolutely stunning view. The last slide shows hands down the best view I’ve seen in the world coming from a restaurant.

20/02/2024

We talk it up with Joao Padeiro who runs Joao Padeiro Bakery right in the heart of Rio De Janeiro. Joao walks us through his bakery which I consider to be the best bakery in Rio. He weaves through the different processes of pastry making output and also takes us through his career. FYI, each pastry was as soft, buttery, and delicious as it gets. Tune in!

In the next episode of Rio De Janeiro series we talk it up with Joao Padeiro who runs Joao Padeiro Bakery right in the heart of Rio De Janeiro. Joao walks u...

24/01/2024

Incredible food from the mind of Chef and her team over at . We were fortunate to enjoy a well prepared meal and aesthetically, completely refreshing

12/01/2024

THE LIVE ROSE Winter Hats

available next week January 19th

26/10/2023

Tis the NBA Season and just in time is this custom pie Chef Mario dialed up in his kitchen when we shot our episode. Extremely talented and one of a kind

08/10/2023

TOMORROW ON OFF THE MENU WE GO ON A HOLISTIC FITNESS JOURNEY WITH FORMER BODY BUILDER TURNED SPIRITUAL WARRIOR DANIEL SCHERRER. SLIDE 5 SHOWS MY IMMEDIATE REGRET AND SLIDE 6 IS ME ASKING MYSELF WTF IS GOIN ON.

25/09/2023

Brand new episode of OFF THE MENU is live with the lovely Amanda. Link in bio.

28/08/2023

Big thank you to for allowing me into her studio and documenting her process of water marbling. The uncut extended conversation is now live on YouTube where we dive a bit deeper into her life and all of the wonderful activities she currently does including water marbling and shibori tie dye. Thank you to for this awesome and you can always hit up Simone if you’re interested in more of what she does or want to enjoy her activities.

16/08/2023

When it comes to water marbling who knew it could be so therapeutic?

13/08/2023

Off The Menu series starts tomorrow and I’m super excited to share with everyone the lovely people I’ve gotten a chance to take life with. The first episode is with the lovely as we go through her journey getting to Los Angeles and showcasing her work. Tune in !

03/08/2023

So happy to announce the next offering via The Live Rose entitled Off The Menu With Deon Rose.

Food is always the foundation of The Live Rose and meeting people through the ideas of food. With Off The Menu, I want to provide captivating stories not just from people in the food industry but outside of it as well. You’ll get the fixed menu per usual of folks in the food industry but in the same breath, when you go into a restaurant and want those items that aren’t on the menu, you’ll get stories from those that aren’t in the food industry.

From artists in different fields to folks in industries that don’t get a light shined on them as much. Join me on this journey of finding unique personalities who have their own stories to tell. All new episodes starting next week. See you there.

30/06/2023

Ayeee Mike I know I said I was going to stop by monthsss ago. I finally made it over to Si Cara today. The Lamb Sausage pizza Is next level and the garlic bread is unlike any other I’ve had wtffff ?!?!

28/06/2023

Majorrrrr thank you to the good folks over at for having The Live Rose. Until next time.

26/06/2023

Dulce de leche cannelloni filled with white chocolate, cuca biscuit, blackberry, rosemary and whipped cream made by Chef Tatiana

22/06/2023

Incredible dish - Octopus with ripe plantain purée, yellow chili, citrus salad, with pea oil, crispy corn and nori seaweed. Somewhat of an Octopus’s garden.

18/06/2023

Brand new episode with Executive Chef Andres Isaza and his team over at drops tomorrow!

01/06/2023

THE LIVE ROSE TEE now up on the site. Link in bio.