Business & Tech

Osteria Mattone Opens in Roswell

The owners of Table & Main have introduced casual, regional Italian fare.

The proprietors of Roswell's Table & Main restaurant have opened Osteria Mattone, which specializes in regional Italian fare. 

Osteria Mattone, which served its first meals on Tuesday, also is located in downtown Roswell at 1095 Canton Street, and the focus of the dining concept is on Roman cuisine. 

The hours are Monday-Thursday 5-10 p.m., Friday-Saturday 5-10:30 p.m. with the osteria open from 4:30-11 p.m., and Sunday 5-9 p.m. The phone number is 678-878-3378. 

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(See attached PDF for menu.)

Table & Main owner/operator Ryan Pernice and executive chef Ted Lahey have developed a menu of traditional antipasti and other small starters along with house-made pastas. The featured items include:

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  • 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

More from the official Osteria Mattone 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 Pernice. "Osteria Mattone is influenced by our collective travels through great Italian restaurants from Roswell to Rome, New York to Naples."

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 favoritebomboloni, fried cinnamon-dusted sweet dough with assorted glazes and dipping sauces.

Here's a link to Osteria Mattone's Facebook page; and a preview from Atlanta Eater.



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