Rosalie's Cucina — Restaurant in Town of Skaneateles

It has been several weeks since our November wedding, I can still taste the Farfalle from our reception. Rosalie’s Cucina was where we had our first date back in 2016, so when the Sinclair of Skaneateles said that they were their exclusive caterer we knew it was meant to be. Executive Chef, Marc Albino and his team at Rosalie’s Cucina worked with the Sinclair team to ensure our wedding was everything we dreamed of—which included incredible food.

Food was a priority for our wedding and Rosalie’s Cucina is truly the best. They create delicious Italian dishes and have an incredible, attentive team that took extra care to ensure our guests with food allergies / restrictions were well fed and happy.

As someone with two food allergies, working with a catering team who would be diligent and attentive is required. Ten of guests have food allergies / restrictions and after we booked our wedding with the Sinclair, I reached out to Marc to let him know that we would have several guests with allergies / restrictions to feed and he immediately assured me that it would be no problem for his team. One of our younger guests has a sever dairy allergy and when her mom reached out to, Marc and his team were great about answering her questions.

Rosalie’s Cucina and Sinclair of Skaneateles have an amazing partnership—they made our wedding planning and day everything we had dreamed it would be.

As part of their wedding package, you get a tasting for up to six people. We went in June and Marc and his team made us feel like we were VIPs. It was at the tasting when we met Julie, she works directly with Marc on weddings and events. My Mother-in-Law and I are gluten free, so they made a gluten free version of both the pastas we tried.

The Sinclair arranged our prewedding meeting with Julie to finalize all our food and beverage needs about a week before the wedding. During this meeting, Julie took us through the whole day from meeting their bartender, Matt, at the end of the aisle for our first drink as husband and wife to how their team will clean up and stage our decorations at the end of the night. Julie asked us what we wanted our dinner beverages to be so they would be at our table waiting for us when we sat down. With my food allergies, she asked me what I wanted so that it would be at my seat.

The day of our wedding went smoothly. Matt, the bartender, arrived early to set up the bar. He took the special Wells College Junior mugs I had special ordered for our first drink as husband and wife and our wedding ice cream scoop to make sure they were cleaned and ready for us.

After the ceremony, Matt was at the end of the aisle with our mugs of sparkling wine. The Rosalie’s Cucina staff was great about guiding the guests to the second floor for cocktail hour. They had wine pre-poured and beer ready for our guests and the hors d’eouvres stations set. While we were upstairs, the rest of their team transformed the first floor into our reception space.

Our most common food allergies were dairy and gluten, so their team made sure those individuals were plated their dinners separately and brought to their seats—everyone loved the food. As we transitioned into the party portion of the evening, the staff remained attentive and made sure the groom and I had water and beverages. As mentioned, food was a priority for us so we did have a late night hot dog bar! Our guests loved it and those with young families grabbed their dogs to go while others took theirs to the dance floor.

As part of the venue and catering package, Rosalie’s Cucina and the Sinclair staff collected all our decorations and neatly piled them on the tables by the door for pick up the following morning. They stacked liked items together for easy packing.

To see more photos of our wedding set up, check out the blog our photographers posted on their website:...

It’s a bird, it’s a plane. No. It’s Super-chef, Marc Albino. Marc and his Rosalie’s banquet team catered our wedding at The Sinclair of Skaneateles this past weekend and we’re still not really sure of the words we can use to paint a picture of how incredible their food, service, and passion for providing a perfect wedding night truly is. We scheduled our tasting in August and knew from the moment we walked in the door that the amazing atmosphere of the restaurant would be matched by the food. We started with bread and oil, as well as the two salads we ultimately ended up choosing for our big day. You would think a Caesar salad is super easy, and can’t be improved upon, but Marc does something different with it that just blows your mind. If something as simple as a salad could have me that excited for the rest of our meal, I knew I was in for a treat. Our next course was pasta, where we tried the pesto penne as well as the chicken riggies. Surprise, surprise. They also both made the cut for the day of the wedding. Perfectly al dente pasta and incredibly flavorful sauces. We went into our tasting expecting to choose the Chicken Cacciatore, but we decided to try the Mailale Arrosto, just in case. We're so happy we did. It was mind blowing. That, paired with the Braciole, made our proteins for the night so well rounded and delicious. Of course, it would be silly to not mention the banana pudding that was part of our dessert table. It truly is something you have to try for yourself. There is nothing on Earth like it. Rosalie’s designated bartender for our wedding night was phenomenal, bringing our signature drinks to life with a smile and a joke for every guest of the night. He was efficient, accurate, and never had a line leading to the bar. On top of everything, he kept our guests safe and happy. Julie is Rosalie’s “banquet captain” and deserves never-ending praise for our night. Rosalie’s has a “meet me” post on their Facebook page for Julie where they say that she “makes sure all the events are on time, running smoothly and all the details are being attended to…” and it is the absolute whole truth. She went above and beyond her role as banquet captain, and helped maintain the perfect atmosphere for our entire evening. My wife and I, as well as all of our guests of the evening, are forever indebted to Marc, Julie, and the entirety of the Rosalie’s crew that made our night one that we will never forget, no matter how deep the food coma is from the...

We had reservations @ 8:30 pm Sunday October 3rd 2021 for our anniversary. We go to Rosalie's many times a year and look forward to it. The restaurant was busy but it was emptying out. I ordered a Caesar salad and asked for 4 shrimp @ $2.75 each to create an entree! The server took our order. She came back to say the chef would not add the shrimp to my salad (although they are ON the menu). I thought she was joking. She was not. She checked again. Again, no. I offered to pay $4.00 per shrimp, again...no. I was told he (the chef) was saving them in case someone else came in and wanted another shrimp entree like shrimp scampi. The chef's logic seemed ridiculous since this was late Sunday night (by now almost 9pm) and the restaurant was going to be closed on Monday and Tuesday and those shrimp would sit around until Wednesday night...another 3 days! I did not order anything except my tea. My husband had an entree and before we left I asked to speak to the manager. She skipped over to our table and asked me "you rang"? I told her what happened and she said she knew all about it. This made it even more unbelievable because she knew and did nothing either. She told me she could not make the chef add the 4 shrimp even though they had them in stock because she's only in charge of the servers and the owner is in charge of the chef and the owner was not there. Not that I was looking for a free drink, I don't drink, or a free dessert either. I was so floored that no accommodations, apologies or substitutions were forthcoming. I told the manager I own a business in Buffalo New York and if I had an item on a shelf and someone wanted to buy it, I would sell it to them and not say I'm saving it for some potential future customer! We closed the restautant... it was the end of the night so saving the shrimp when they would not be open again for 3 days was unbelievable. I went on to tell her I don't know if I will ever eat there again. She apologized and at that point offered me a free dessert or a drink and I said no thank you...