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Rosso Pizzeria & Wine Bar Restaurant Review: Despite its location in an off-the-beaten-path strip mall, there is passion exuding from within Rosso’s kitchen helmed by Kevin Cronin. It may originate with the cheese, in this case a hallowed, house-made, whole-milk burrata starter paired with freshly shaved prosciutto, drizzled with McEvoy Ranch olive oil. Neapolitan wood-fired pizzas sizzle with just enough cheese atop a beautifully charred crust. Local, organic and sustainable ingredients raise the eatery above the fray of pizzerias. Flaky puffs of flatbread provide the base for caprese piadine, spread with pesto and topped with arugula, mozzarella, basil and balsamic vinaigrette, or the simple margherita with tomato sauce and mozzarella. Try the veal and pork meatballs or the seasonal vegetables and lightly-dressed salads. Wines skew Italian, aiming for biodynamic, conscientious producers. Desserts are MIA, conveniently creating room for another slice.