Good try, but she is indispensable with a good pot of Scottish Send him news tips at Hear him on our BBQ State of Mind podcast to learn about Houston and Texas barbecue culture.Brightest light in Scotland Yard, but who canвЂ™t be relied upon to locate Greg Morago writes about food for the Houston Chronicle. Open for dinner Tuesday through Sunday from 5 p.m. And by sheer coincidence the partner later discovered that the first female human cannonball was a circus performer named Rose. So where did the restaurant name come from? Goodnight owners Peter and Bailey McCarthy's seven-year-old daughter blurted it out. The bar is tiled in Sienna-colored tiles and there's an option kitchen where the pizza oven takes center stage. Studio Robert McKinley is responsible for the restaurant's look вЂ“ an effortlessly cool space of clean lines, curved booths, walls of sedate mint-green and panels of raw-edged tablets of travertine, broken by custom-designed light sconces and potted cacti. The menu of clever cocktails вЂ“ engineered to easily accompany the food вЂ“ include sippers such as the Lambrusco Spritz (Aperol, Lambrusco wine and soda), Downtown Papi (Galliano, rum, coconut, pineapple and lime), Commodore's Tea (cardoon-infused liqueur, gin, lemon and soda), and Glass Cannon (bourbon, vermouth apricot liqueur and absinthe). There are also about three dozen options from Beaujolais, the Gamay-loving region of France offering great flavors and wine value, Keck said. Keck and partner/sommelier June Rodil have put together a menu of about 200 selections from Spain, France and Italy shot through with a few Greek, Portuguese and U.S. Goodnight partner David Keck described the menu as 'food you want to eat with a bunch of wine bottles on the table.'

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Pasta options include rigatoni with pesto and smoked ricotta, cavatelli Bolognese, and mortadella and prosciutto-filled tortellini in brodo.

Pizza? There are five: pepperoni three cheeses and basil speck and scamorza with hot chili oil stracciatella cheese and smoked trout roe and fennel sausage, smoked ricotta and green sauce. From the wood-fire grill comes a Basque-style chicken served with braised tomatoes, shallots and sweet peppers a sea bream with grilled salt cod and garlic sauce and bone-in steak Fiorentina with roasted sweet peppers and sherry vinegar. Those live fires blister the green beans in a salad of sweet peppers, olives and candied nuts char the broccolini and cabbage that are paired with a cheese sauce and mustard vinaigrette and roast the eggplant for the caponata.

The menu begins with appetizers including two breads вЂ“ a focaccia stuffed with mortadella and robiola cheese, and a crispy flatbread served with whipped butter clams, white beans and chorizo an a broth with fino sherry burrata with charred tomatoes and herb chili oil anchovies and green apples with crisped garlic salted potatoes with a piquillo pepper dipping sauce and baby lettuce with sherry vinaigrette and smoked trout roe. Riccio staged at Osteria Francescana in Modena, Italy, one of the world's best restaurants Garcia spent nearly two months working and researching in restaurants in Portugal and Italy before joining the Cannonballers. The judicious menu is built on simple ingredients вЂ“ immaculate vegetables, artisan cheeses, hand-made pasta, roasted meats and blistered pizza вЂ“ guided by knowing hands. The kitchen action is centered around a wood-burning pizza oven and a live-fire grill. The immersion into Italian, Spanish and Portuguese flavors from chef/partner Felipe Riccio and chef de cuisine Adam Garciaalready has Houston foodies fired up like, well, a round shot. While surprises are fun, Rosie Cannonball hardly needs enticements. LOCAL LOVE: Sneak peek of James Beard Award-winning chef Chris Shepherd's first cookbook Still, they've managed to sprinkle culinary Easter eggs throughout вЂ“ clever service surprises including a delicious doozy planned for March. Clearly, the Goodnight Hospitality team is wasting no time with its double-header openings.

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