Lychee Salad. When first designing Rose's Luxury, Chef Aaron Silverman was looking for such disparate goals and aesthetics for the restaurant that it seemed an impossible task. Then he presented what would become his signature dish, the only to remain on every iteration of Rose's ever-changing menu, Lychee Salad. Taken individually the ingredients did not seem as though they belonged in the same bowl. But one bite sold not only the dish, but the concept as well. Textures and flavors and colors that had no place being together magically blended into a unforgettable unified pastiche. The name itself, Rose's Luxury, pays direct homage to Chef Silverman's grandmother, Rose. Fitting then that Rose's Luxury should occupy a restored early-20th century row house converted and reconverted time and again. Flooring details and transitions hint at removed walls to convert previous sitting rooms into unified dining rooms. The old garage transformed into a rustic, seemingly semi-outdoor space with a community table. The entire backyard was roofed and encapsulated in skylights to blend the outdoors with the indoors. Materials such as raw exposed concrete, whitewashed brick, inlaid carrara tile, herringbone pattered wood floors, and green onyx marble bar tops all flow from one to the next. Hanging and potted plants accentuate the cafe, and their lively green is reflected in the painted risers and bathroom walls. All elements reflective of both the served cuisine and the history it is intended to convey. In May 2016 Chef Silverman was named the James Beard Foundation's Best Chef: Mid-Atlantic. Later that year Rose's Luxury was awarded its first Michelin Star.