At Rosie Cannonball, we’re serving European comfort food in a lively atmosphere. The restaurant celebrates the origins of cooking through open, live fire and is centered around a wood-burning oven and grill. 

The menu draws inspiration from individual ingredients: vegetables from our farm located just outside Houston, pastas and pizzas, simple seafood and locally-sourced meat cooked over live fire. 

Master Sommeliers David Keck and June Rodil curated an expansive list of delicious wines with a strong Italian, Spanish and French focus from their favorite producers new and old, along with options from progressive New World producers.  

The cocktail menu has strong Italian influences, mirroring the focus of the food. 

Sous Chefs: Shawn Berry, Dylan McShan, Mario Paizis 
Executive Pastry Chef: Shawn Gawle
Service Managers: Caitlin Griffith, Rachael Pino
Maître'D: Peru Flores
Supervisors: Pam Cantu, Fabio Pontes 
Goodnight Hospitality Partners: David Keck, Bailey & Peter McCarthy, Felipe Riccio, June Rodil