Owner and operator Ryan Pernice and executive chef Ted Lahey of Roswell’s Table & Main have opened Osteria Mattone, their second concept on Roswell’s bustling Canton Street.
Look for regional Italian cooking with a focus on Roman cuisine in a setting they describe as combining “the casual spirit of an osteria with the more formal dining of a trattoria.”
Here’s a lot more info from today’s press release:
“In gratitude towards our guests for their tremendous support of Table & Main, chef Ted and I wanted to fill the niche for a great Italian destination on Canton Street,” said owner and operator Ryan Pernice. “Osteria Mattone is influenced by our collective travels through great Italian restaurants from Roswell to Rome, New York to Naples.”
Located at 1095 Canton Street in Roswell, GA, the restaurant features the fresh pasta and classic Roman dishes that have delighted guests for centuries. Chef Ted Lahey, joined by sous chef Alex Chen, has composed a menu to present these time-tested dishes honestly and simply. The menu begins with traditional antipasti and aalumi, like Italian speck and prosciutto served with seasonal fruit. “Cichette,” or small starter dishes, include a variety of options such as polpette, Napolitan-braised meatballs, or suppli al telefono, fried risotto balls with mozzarella and tomato.
At the focal point of the menu is a variety of house-made pastas. Some signature items include:
· angolotti di oxo—tender braised oxtail pillows with a rich, buttery jus
· bucatini all’amatriciana—Italian cured guanciale with tomato, chili and pecorino
· spaghetti alla carbonara—the beloved classic made with pancetta, egg and parmesan
· tonorelli cacio e pepe—prepared simply with pecorino cheese and black pepper
Guests can enjoy heartier main dishes from the “forno a legna” – or “wood burning oven” section, including Italian classics like porchetta, rolled roasted pork shoulder with wild fennel and spices, or pollo al mattone, brick-grilled chicken.
Essential to any Italian menu is an exceptional wine list. The wine offerings at Osteria Mattone are curated by sommelier Daniel Pernice, formerly of the James Beard Award-winning wine program at Union Square Hospitality Group’s NYC restaurant, The Modern. Daniel hopes to create a program that showcases Italy’s wide range of exciting varietals as well as some selections from other countries. Dan is also brother to owner and operator Ryan.
Pastry chef Micki Kimberly, formerly a sous chef at Table & Main, leads the irresistible pastry program at Osteria Mattone. Highlights from the menu include the torta di polenta di agrume, a citrus glazed polenta cake with house-made espresso gelato, and the fan favorite bomboloni, fried cinnamon-dusted sweet dough with assorted glazes and dipping sauces.
Osteria Mattone incorporates a beautifully landscaped terrace and dining patio on the front lawn. The restaurant showcases two dining sections: the vibrant, casual Osteria and the more formal Trattoria. The space boasts new work by photographer Iain Bagwell and custom art from local artist Bill Lovett. A large reserved parking lot is available for guests at the restaurant.
— By Bob Townsend, AJC Food and More blog.