Taste the new flavors of Rosebud Kitchen & Bar

The historic Davis Square diner car-turned-restaurant enters a new era this December with a revamped menu and interior.

A black and white diner car with a sign overhead that reads "Rosebud American Kitchen & Bar"

The Davis Square eatery began as a Worcester diner car in 1941, and now serves as a culinary staple of Somerville.

Photo by Joshua Brown

The new vision for Somerville’s historic Rosebud Kitchen & Bar has come to fruition, and new owners Bindaas Restaurant Group are ready to share the bounty.

Located at 381 Summer St. in Davis Square, the diner car-turned-restaurant will officially reopen on Friday, Dec. 1 with a new menu and remodeled interior. The occasion marks the end of a ~two-month closure to implement the updates, which range from new upholstery at the bar and dining room, to the addition of a disco ball, string lights, and a board games area.

The new era for the eatery — whose history dates back to 1941 — is led by Keith Sarasin, a New Hampshire chef who kickstarted the state’s farm-to-table movement with the traveling “Farmer’s Dinner” culinary experience.

Many favorite diner dishes will remain after the reopening, such as French toast, buttermilk pancakes + eggs, and bacon cheeseburgers. Other staples from the prior menu have been modified with a burst of Indian spices; for instance, customers can now swirl chicken tikka with their mac ’n cheese, or pile a hot dog high with Indian-inspired vegetable chili, cilantro, and red onion.

To take full advantage of the new flavors, try the tandoori masala steak frites ($22) or a reimagined chicken and waffles dish that pairs crispy Kerala fried chicken with a green chili waffle + coconut-maple syrup ($20).

For dessert, diners can choose between the Rosebud’s typical selection of Petsi pies, or dig into new treats like a gulab jamun waffle with cardamom and saffron syrup ($14).

Pro tip: Don’t overlook the restaurant’s revamped cocktail menu of $10 drinks. Some additions include a Chai-flavored espresso martini, and an Old Fashioned made with curry bitters, aptly named the “Bombay to Boston.”

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