Rosie's

Rosie's Restaurant Review:

A restaurant centered around a comal, a kitchen tool used for making tortillas and other corn-based delights, is going to be churning out delightful tacos. At least that’s what one hopes at Rosie’s, a venture from the people behind Hundred Acres and Cookshop. In fact, the tortillas, thick and chewy, are the star of the show. Some of the ingredients in the tacos, though, tend to fall flat (we’re looking at you, bland al pastor). Queso fundido, a pot of melted cheese intertwined with green chorizo and poblano peppers, comes with tortillas to turn into tiny tacos. For something heartier, try the half-chicken mole poblano. And be sure to leave room for the sweet finish of churros and chocolate. The 90-seat space with wall windows that open up to the street is loud, so order a potent margarita or two and be prepared to scream a bit.