The pass and dining room at Rosie Cannonball.

Image: Julie Soefer

Remember the New Kids on the Block song "Step by Step"? In which the group describes each of the steps in the evolution of a relationship with them? And Joey McIntyre sings the third step "It's just you and me!" in his boyish falsetto?

Well, Goodnight Hospitality has reached the "It's just you and me!" part.

The hospitality group of principles David Keck, Peter McCarthy, Felipe Riccio, and June Rodil has opened its third concept, Rosie Cannonball, a locally sourced, European/American restaurant in Montrose.

Rosie Cannonball serves pizza (pepperoni, three-cheese, speck and chili oil, smoked trout roe, fennel sausage), small appetizers and salads, with meat cooked in a custom-designed wood-burning grill and oven.

Pizza, pizza! At Rosie Cannonball.

Image: Julie Soefer

“We started with a firebox and a brasero to burn the coals,” said Riccio. “The rest of the grill was heavily inspired by (chef de cuisine Adam Garcia)'s time in Prado in Portugal and Charter Oak in Napa. We can remove the crossbars to give us more open space, but there are a lot of layers so we can cook at different heat levels. We can cook directly on the coals or six to nine inches above the coals.” 

Executive pastry chef Shawn Gawle, whose work is already turning heads at Montrose Cheese & Wine (the second Goodnight Hospitality concept that opened just a few weeks ago), bakes the bread at Rosie, and concocts desserts like gelato and a Basque cheesecake.

Much of the food at Rosie is sourced from Goodnight Hospitality's own farm in Belville.

Then there's the beverage program, in good hands as it's led by master sommeliers David Keck and June Rodil (Stuart Humphries runs the bar). They're leaning on old-world (Italian, French, Spanish) wines while mixing in some New World favorites. The cocktail list is Italian focused, but will also have some classics.

Rosie follows the aforementioned Montrose Cheese & Wine and Goodnight Charlie's in Goodnight Hospitality's growing stable of concepts. Next up, come early 2020, is March, a 26-seat tasting restaurant upstairs from Rosie. That's step four. 

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