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 MorenoExecutive Pastry Chef: Samantha MendozaGeneral Manager: Brandi KinneyFront of House Managers: Lauren AllenGoodnight Hospitality Partners: Bailey & Peter McCarthy, Felipe Riccio, June Rodil
The passionate General Manager responsible for acclaimed Houston establishments DaMarco and Dolce Vita has embarked on a new culinary adventure that will transport patrons to the heart of Italy. This new journey led to the creation of Magdalena’s Pizza and Trattoria – a haven for the finest Italian pizza and pasta. Magdalena’s is an inviting space where everyone can gather to experience the true essence of Italian cuisine. The secret to Magdalena’s success lies in our commitment to using only the highest quality ingredients imported directly from Italy. To compliment the cuisine, we offers an extensive wine list available for purchase by the case with the most competitive retail pricing.The dedication to excellence in customer experience, the discipline required to produce elevated dishes, and loyalty to authenticity are all traits instilled in Chef Nicolas Nikic by his Italian mother. It is not surprising, therefore, that the restaurant bears her name in homag
Ce restaurant de quartier sert un mélange éclectique de cuisines italienne, espagnole et latine à ne pas manquer. Essayez les tapas uniques tels que les camarones henessy en hamaca, les moules tomatillo, le ceviche et bien plus. La cuisson au feu de bois permet d'obtenir d'authentiques pizzas à croûte mince, avec des mets favoris tels que la pizza carnitas. Le restaurant propose une sélection savoureuse de fruits de mer frais et de steaks. Les desserts faits maison sont incontournables, des pâtisseries aux pommes cuites dans le four à bois à la célèbre crème brûlée d'Arturo. La carte des vins soigneusement élaborée propose une variété de vins de petits domaines et de vignobles exclusifs. le restaurant est très heureux d'accueillir toutes les demandes spéciales de ses clients.
Bistro 555 is under new ownership by a group of long-time friends including the owners of former Le Mistral and Cafe Rabelais, established French institutions in Houston. With a joint-experience of over 5 decades, Bistro 555 will transport you to the different regions of France with traditional bistro fares. Our specialties include Escargot in sizzling garlic butter, onion soup topped with melted gruyere cheese, Moules-Frites, Cassoulet, and profiteroles. We also serve wood-oven fired pizzas. Bon appetit!
