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Rosso in Petaluma?

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I see only a few posts here about Rosso in Petaluma, and nothing recent. I do note that under the wine list is "No Corkage".

http://rossopizzeria.com/petaluma

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  1. Anyone?

    3 Replies
    1. re: Malcolm Ruthven

      overall impression, mildly positive, the cooking is very eclectic bordering on a diluted style trying for a broad appeal. could imagine them almost as a franchised formula kind of family restaurant. saw a flyer about a whole pig roast, served with a visiting local brewer's beers and polenta, which they held a week ago. a meal like that probably would have given me a very different impression, but it was a special event.

      our appetizer and salad were Calif-cuisine with fresh ingredients, brussel sprouts braised with confited duck and a roasted beet salad with goat cheese. a handful more sprouts would have balanced the dish better for our taste, but most folks might prefer the robust cruciferous utterly smothered with something rich and oily/fatty. very good none the less. with good ingredients the beet salad only needed competent execution to be satisfying, which it was.

      the place emphasizes its wood fired pizza and fresh mozzarella, but my spouse's lactose intolerance limits our intake of freshly made cheeses like burrata or mozzarella. we had the Parma pizza, which was tasty and well executed. just not quite at the level of A16 or Pizzaiolo which are much closer to our door, or Diavola which is more distant. another featured menu item that's been highly praised is the buttermilk fried chicken with gluten free coating. was surprised to find that it was deboned -- to their credit, it's done in a manner that the white meat and dark meat each have their own section that retains the shape of the bird, and it was perfectly fried. it was a very attractive plate visually, the two pieces stacked over tasty potatoes au gratin with a small pool of bacon gravy, but some flavor and texture is inevitably lost, or at least homogenized in the process, and the seasoning lacked spicing and character. the bacon gravy was mildly sweet, not cloying or heavy, but lacked complexity.

      a rescue was provided by the fellow who appeared to be functioning as floor manager and asked for my impression of the chicken. told him my preference for bone-in, and said it needs either hot sauce or a kick of cayenne in the coating. and he brought out a delightful condiment, a dipping sauce they serve with another Southern-inspired dish, fried green beans, made from Calabrian red peppers. this totally changed the chicken around for the better, applied liberally.

      drinking alone, did not pursue the corkage policy, but they offer a good variety of wines by the glass, priced very reasonably for respectable 6 oz. pours. service was excellent.

      1. re: moto

        Here's my post on the fried chicken at the Santa Rosa original location for comparison, http://chowhound.chow.com/topics/8416...

        1. re: Melanie Wong

          thank you. missed seeing your review, or probably would have chosen different dish to try. your read of the chicken as a piccata is more educated and generous than mine -- seemed to me it reflected the negative influence of fast food chicken on an American classic.

    2. planning to try it in a few weeks. can't get enough road trips through Marin and Sonoma counties.

      1. That's interesting on the corkage. I was in the Santa Rosa original last month where the corkage is $15 per bottle.
        http://chowhound.chow.com/topics/4794...