Rosewater : A Premier Rooftop and Pool Experience!
Been scouring Yelp all day for an impressive rooftop restaurant that has it all? Falling short? We understand that feeling and that’s why we want to invite you to try out our brand new premier rooftop lounge restaurant, the Rosewater Delray, Rooftop Restaurant, Bar and Lounge!
This new spot is located inside of the Ray hotel and offers incomparable views of the city. No matter if you’re seeking a place to have an upscale poolside lunch with your family, watch a golden hour sunset, or enjoy an elevated dinner above the town, the Rosewater Delray can accommodate! Here you can spend an entire day in tropical modern luxury. Take a dip in our stunning pool, choose food items from our incredible menu curated by Chef Zoe Zanelli, and relax in a fantastically designed and carefully crafted indoor/outdoor space all day, or all night. So stop wasting your day Yelping, and come visit Rosewater DelRay, your guaranteed new favorite spot in town!
We are open 7 days a week! Our hours of operation:
|Rooftop Hours: Sunday – Thursday: 11 am – 10 pm|
|Friday & Saturday: 11 am – 11 pm|
|Golden Hour: Daily: 4 pm – 6 pm
We use OpenTable for reservations!
In the mood for some lighter fare? Maybe some fresh fish with a kick? Then come try out our delicious Hamachi Tostada dish; A corn tortilla crisp, topped with heirloom tomatoes, chile morita, cashew crema. A little crunch goes a long way.
From the colors, to the textures, to the flavor, this easy-to-share dish is sure to please any fish lover at the table! Aleppo pepper, citrus ponzu, and chile aioli come together to create a light, citrus forward melt in your mouth plate that will wow all your friends.
THE SEARED SALMON ROLL:
We also offer creative and delicious fresh sushi rolls for all of our many sushi lovers out there! Our absolute favorite: The Seared Salmon Roll with avocado, crab, kaiware, capers, and dill. Even that one friend who refuses to try sushi will come back for seconds.
Our elegant dining area with its gorgeous decor, calming muted colors, macrame wall hangings, and light wooden furniture is the place to be for a relaxing, elevated dining experience. Sit back and dig into our various shareable plates of global street cuisine while sipping one of our signature cocktails. And that soft warm breeze you feel on your skin? That’s just the cherry on top of this lovely indoor/outdoor rooftop dining experience.
From our exquisitely designed floors and tables, to our lovely trees and canopies, our beautiful space, designed by Studio Munge, gives off an upscale beach aesthetic that is sure to impress. So bring your friends, sit by the pool, and have a refreshing Spa Day craft cocktail in our jaw-dropping 22,000 square foot space.
In the mood for something a little more hearty on our menu? Try our Lamb Ribs with ancho chili rub, bitter orange glaze, and red cabbage slaw. Our Toban Grilled Filet with mushrooms and nanbanzu soy will also satisfy meat lover at your table. Top one of these off with a Caribbean Sunset cocktail and enjoy the real sunset from the roof.
CHEF JOE ZANELLI:
Curious about our chef? Let us introduce you!
Chef Joe Zanelli is our Executive Chef of The Ray, overseeing culinary operations of both the Ember Grill and Rosewater Rooftop. Zanelli’s passion and dedication to creating elevated cuisine has deepened over the years from working alongside renowned chefs like Wolfgang Puck, Michael Mina and Daniel Boulud.
Chef Joe Zanelli is a graduate from the prestigious New England Culinary Institute in Vermont. He has worked in kitchens across the country from San Francisco to Manhattan, including multiple establishments that were awarded the coveted three-star honor by the New York Times. In late 2018, Zanelli teamed up with the Clique Hospitality Team in Las Vegas as the executive chef of Greene St. Kitchen at the Palms Resort & Casino, which was awarded best new restaurant the following year.
What sparked his love of cooking?
His grandmother! Inspired by his Italian grandmother’s zest for cooking and passion for fresh grown fruits and vegetables, Zanelli was captivated by the vibrancy of the kitchen from early childhood.