Oh no! I like Vino Rosina a lot and was excited about eating more of Sandlin's food.

Definitely a bummer...thought she was okay on Top Chef, but after tasting her food, I would definitely classify myself as a fan. Hopefully, the 16-legged burger stays put even after she leaves!

BIG disappointment! I love her food!

We need to find a way to seduce her into coming to Hampden! I know the perfect place for her to show off her amazing skills.

Drat!

very sad.... hopefully she will allow them to use the 16 legged burger recipe, an amazing piece of work.

What? Vino Rosina was quickly becoming the second best moderately priced foodie restaurant in Baltimore. I can't imagine what would make them want to make a change.

I'm glad. I work in Harbor East and have been to Vino Rosina a couple times with co-workers after hours. I was never impressed with the place. The space was cramped, the portions were painfully small, and the prices were outrageous. You could easily spend $30 there and leave hungry. A glass of wine ($10), a microscopic caesar salad served in a bizarre bowl that fell over easily ($9), and a plate of mediocre cheeses (~$15) was uninteresting, uninspiring and un-delicious. I understand that since their opening, the menu has expanded to larger plates, but by that time, I had already formed my opinion and it would take a lot for me to return. I felt like the owner(s) just wanted to take advantage of the Harbor East upper-middle class "cubicle bees." Disappointing in most every regard. Perhaps with a new chef, the food at Vino Rosina will become worthy of the prices they are charging.

I work in Harbor East as well and went here several times after work when it first opened. Their original menu was only snacks (I'm talking tiny little things), then months later they added large, expensive entrees. What they missed was that I wanted mid-sized plates. Not three little oysters on a plate, but also not a rack of lamb for two.

I do not work at the Harbor East area all year round, as I am a migrant leaf farmer, but the name Vino Rosina is well known among even people of my trade. Early in December, I made the decision to have lunch here. It was literally the biggest mistake of my life and I am a migrant leaf farmer. After selecting my entree, which cost what I believe to be a small fortune, the waiter gave me a look that could only be considered sexual ambivalence. Hours passed, and my meal was simply laughable in both size and flavor. I complained, and was met with the imposing stature of the owner, who must've been recently released from his labyrinthine prison. Wildly beaten in front of the other patrons, I held my ground by hiding under the bar for nine days, surviving on pistachio shells and what may have been a child's glove. The beast eventually succumbed to slumber and I escaped out of several windows. Needless to say, it appears people of my working-class background are not wanted at this establishment and I would never return, even if I could.

I dined there this summer with a business associate- we were both horrified. The wine we ordered was served with fruit flies to which the server replied, "huh- so do you want me to bring you another glass?"
We should have left right then. We each ordered soup and salad then asked to share an entree- we were served 1 soup, 1 salad and one entree- all together 50 minutes later. I asked if Jesse was in- she was not. The food was terrible. It exceeded our expense per-diem for the day and we had to go get dinner at another restuarant.
Jesse- I know can do better. vina rosina- not so much.

In my opinion, Emilio wins for best comment EVER on this blog.... and I have been reading for a long time.

And the Oscar goes to ... Emilio. Possibly best comment EVER. More please.

After weeks of dreary literalist materialists, the bon vivants and surrealists have captured the flag. Yes!

Hey Emilio- Hilarious..reminds me of an Ignatius Reilly bit! Thanks for the morning laugh.

That place has so many problems. Replacing the chef is just step one. I believe it's terminal, because the issues seem to come from the top.

I love you Emilio!!! Where can I pick up a copy of your book? You are a genius!!!!

Lets face it, everyone at Vino use to work for Tony and Cindy at some point. Majority of the guests dine at one of the Foreman- Wolf concepts because of consistency in the food, wine and service. Vino can not match the intensity that Tony and Cindy provided on a daily basis. He may not be the nicest guy in the world, but he knows what it takes to be successful.

I work down in that area and always thought that the Vino Rosina Bar was nice and welcoming. I have eaten there twice and have was very disappointed both times. There kitchen butchered one of Fergus Henderson's famous recipes (Roasted Bone Marrow) so badly that he should sue for malpractice. To be I honest her departure is no surprise.

I work down in that area and always thought that the Vino Rosina Bar was nice and welcoming. I have eaten there twice and have was very disappointed both times. There kitchen butchered one of Fergus Henderson's famous recipes (Roasted Bone Marrow) so badly that he should sue for malpractice. To be I honest her departure is no surprise.

Emilio: You are a genius. And, yeah, the Ignatius reference is dead on.

As for Vino Rosina, I thought it was good but like others feel that it's overpriced. There's a certain expectation that you set up with pricing like that and you really need to deliver. Still, interested to see what both parties do next.

First of all, im not surprised she no longer works there. My husband and I were there last year and on a friday night she was just sitting there in front of the kitchen telling her cooks what to do. It was early and only a couple other tables at that point, we waited 15 minutes for our salads to come and another 10 for a bread and dip. By the time we got our chicken (20 minutes later) we were so over it and I had to bite my tongue just so I wouldnt scream "get your fat ass off the chair and go back there and cook our food!"
We havent been back since , but now that she's gone,hopefully fired, we will return and give the new chef a try.

In defense of Jesse, there was a period of time last year she had a knee injury that made it necessary for her to sit down on the job. Also, FYI the role of an Executive Chef is often to expedite while the line cooks prepare her recipes.

I wish her luck at her next gig (which I will visit as soon as I know where it is) and luck to new chef, Ranae.