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: local vegetables, pastas and pizzas, simple seafood and locally-sourced meat cooked over live fire.
Master Sommelier 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.
Chef de Cuisine: Matt Hamilton
Sous Chef: Karla Moreno
Executive Pastry Chef: Samantha Mendoza
General Manager: Brandi Kinney
Front of House Managers: Lauren Allen
Goodnight Hospitality Partners: Bailey & Peter McCarthy, Felipe Riccio, June Rodil