Foodletter Eats: Rosebud's Returns & GoreMade Pizza Gets a Refresh
Here's what we've been eating lately, from feta dip and fried chicken in Delaware to "chef's choice" pizzas in Italian Village.
Re-Discovering Rosebud’s in Delaware
By Melanie A. Bange (ohiogirl.travelingworld)
The quaint city of Delaware is known for many things: for Ohio Wesleyan University, for Boardman Arts Park and as the birthplace of President Rutherford B. Hayes.
And for years, 15 E. Winter St. in downtown Delaware was known as the address where chef Josh Dalton incubated some of Central Ohio’s best restaurants, namely Veritas and Speck, before moving them to downtown Columbus. When Rosebud’s, Dalton’s fourth concept in the space, abruptly closed its doors last fall, it felt like the end of an era and a big loss for the city.
Not so fast.
On a recent frigid Saturday evening, my Dad and I bared the weather within my hometown for supper at the newly reopened Rosebud’s, located just down Winter Street from its original home.
We arrived at 4:55 p.m. to a line of people congregating on the street. Upon entering, we opted to sit at the bar not because of the lack of seating, but we wanted to say “hi” to whomever was working the bar. To our surprise, there was a face we had not seen in Delaware in some time. A man wearing a beanie hat with a yellow pom pom and serving the food that he created: Josh Dalton.
Rosebud’s has consistently given quality service paired with wonderful American food since first opening in fall 2023. The current Rosebud’s location at 3 W. Winter St. was formerly home to Delaware Public Health District as well as a former bakery. Seeing in person all of the new kitchen upgrades, new options for seating and color scheme decisions, it makes sense that Rosebud’s moved into a larger space. This could allow Rosebud’s to authentically be a “bougie dive bar,” as its slogan suggests, as well as allowing Dalton to reimagine all of his concepts in a fresh manner.
Rosebud’s is adept at cultivating an environment of comfort, offering an American-inspired menu with international inspiration. On a personal level, I went in to order the confit wings, wontons, and Mom’s Feta Dip as my meal. Each of these appetizers beautifully displays the roots of Dalton’s restaurants in one location. The most surprising thing we found was that despite the relocation, the cost and quality of the food has remained the same.
The food menu continues to include local favorites like charred cabbage Caesar salad, French fries with pickle powder, chicken Parmesan (in both pasta and sandwich form), the Damn Good Bologna Sandwich, and fried chicken (served two ways). If you have room, do not forget a slice of the cheesecake with wild blueberry sauce.
And if you are looking for a drink, there is nowhere in Delaware that does a more balanced cocktail. Truly, one of the many milk punches they have on the menu, Ana’s Margarita or a local beer (such as CBC’s Bodhi) all give nuanced nostalgia.
When I think of “home,” Rosebud’s is the standard. The recipes that the restaurant utilizes, establishment leadership, thoughtful seating and quality experience is the epitome of a Josh Dalton restaurant.
All of this to say: Welcome back, Rosebud’s. Delaware is pleased to re-meet you.
3 W. Winter St., Delaware
Hours: 5-10 p.m. Wed.-Sat.
Foodletter contributor Melanie A. Bange has been a tour guide with Columbus Food Adventures since 2024, bringing warmth, curiosity and a love of local stories to every experience. By day she works as Mentoring Programs Coordinator at the Delaware County Juvenile Court, and in her free time she shares her adventures on Instagram at @ohiogirl.travelingworld.
At GoreMade Pizza, There’s More (Crust) to Love Than Ever
By Bethia Woolf
Nearly 10 years in, GoreMade Pizza in Italian Village isn’t standing still.
The Italian Village neighborhood favorite recently marked a grand reopening weekend, just months shy of its 10th anniversary, using the moment to reintroduce some thoughtful updates to the menu. The changes aren’t drastic but they’re intentional.
So, what’s new on the menu?
The biggest shift starts with the dough. GoreMade is now using a larger dough ball and using a scattering of local wheat bran from Carroll-based Local Millers to help with slidability. The result is a sturdier crust, says GoreMade owner Nick Gore, and one with even more flavor. The pizza shop also offers a new gluten-free cauliflower crust.
Toppings continue to reflect the kitchen’s playful approach. Think miso-ginger carrots, French-style mashed potatoes and housemade sauces like gochujang hot honey—combinations that feel a little unexpected but very much in line with GoreMade’s eclectic style.
The restaurant has long been known for its “chef’s choice” pies, where you hand over control and trust the instincts of pizzaiolos. That trust is well placed. Gore is a regular at the Clintonville Farmers Market and works with as many local purveyors as possible, including Sweetgrass Dairy, Three Creeks Produce, The Hungarian Butcher, Foraged & Sown and others. That commitment to seasonal, hyperlocal ingredients remains at the core of what they do.
If it’s been a while since your last visit to GoreMade, this is a good excuse to go back. It’s still one of our favorite spots for pizza—cozy in the winter, lively year-round and with a secluded patio once the weather warms up.
936 N. Fourth St., Italian Village
Hours: 4-9 p.m. Tues.-Thurs.; noon-10 p.m. Fri.-Sat.; noon-9 p.m. Sun.
Wheat bran as a glidant (it’s a real word; a thing in drug formulation
compositions) is really clever!