Table Talk: Five courses, prix fixe, sous vide a specialty

Most chefs dream of getting into the fire by opening their own restaurants.

Gregory Ott got into a water bath.

He and his fiancee, Kellie Boyce, opened Restaurant Rosalie in the central Montgomery County burg of Cedars last month, and his specialty is sous-vide cooking.

In sous vide, championed by chefs such as Ferran Adriá and Thomas Keller, ingredients are vacuum-sealed into plastic bags, which are cooked at precise temperatures for precise times, but below the boiling point. The results often are ethereal.

At this sunny 18-seater tucked inside the Shoppes at Cedars Country Store (3401 Skippack Pike, at Bustard Road; 610-584-1680), Ott prepares five-course, fixed-price dinners ($60, including Kir, plus tax and tip) Wednesdays through Saturdays. The menu changes weekly and is posted at www.restaurantrosalie.com on Mondays. Last week's entree was black grouper brulee. Reservations are a must, since he prepares only what Boyce (the lone waitress) will serve.

Lunch, where walk-ins are allowed, is offered Tuesdays through Saturdays. Menu includes sandwiches, a quiche, an omelet, and pastries.

Ott, 37, who grew up in Souderton, left the geophysical industry to attend the Restaurant School. He set out on a series of cooking jobs. He and Boyce met at the nearby Parc Bistro in Skippack.

The space previously was Alison Cafe at Cedars, which Alison Barshak operated from 2001 until she opened Alison at Blue Bell in 2003.

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