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. 

The restaurant is currently open for takeout and delivery only. Next door, The Chalet at Rosie Cannonball is a cozy gathering spot with fire pits, warm drinks and a food menu that evolves as the weather gets colder. 

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. 

Sous Chefs: Dylan McShan, Gabe Douglas, Mario Paizis 
Executive Pastry Chef: Shawn Gawle
General Manager: Francis Hawley
Front of House/Bar Manager: Sarah Crowl 
Goodnight Hospitality Partners: Bailey & Peter McCarthy, Felipe Riccio, June Rodil