Trending
MOST READ
Best Brunch

Best Brunch

Best of SA 2013: 4/24/2013
Italian: SoBro Pizza Co.

Italian: SoBro Pizza Co.

Flavor 2014: If you build it, they will come. If you build it underneath their apartments, they’ll stop by for gelato, Napolitano pizzas and an excellent wine... 7/29/2014
Dessert & Bakery: La Panaderia

Dessert & Bakery: La Panaderia

Flavor 2014: Los panaderos are in San Antonio. Brothers David and Jose Cacéres have opened the first of what could be many locations of La Panaderia, a concept the... 7/29/2014
Best Happy Hour

Best Happy Hour

Best of SA 2013: 4/24/2013
'The Queen of Versailles': How David Siegel ruined the world and then got screwed himself

'The Queen of Versailles': How David Siegel ruined the world and then got screwed himself

Screens & Tech: Lauren Greenfield won two documentary directorial awards at Sundance this year for her fascinating portrayal of David and Jaqueline Siegel, billionaires building the biggest... By Enrique Lopetegui 10/3/2012
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Rosella Coffee Co. scores with simple eats, serious brews

Photo: Miriam Sitz, License: N/A

Miriam Sitz

You’ll find more than java at Rosella Coffee Co.


When Charles Gonzalez and his family moved back to San Antonio from Minneapolis seven years ago, he and his wife began to think about starting up something of their own. “When we found this space, located across from The Luxury and just down the street from lots of apartments, we thought we could do more than just coffee, to differentiate ourselves from other shops,” said the KSAT weekend anchor. “We decided to add food, beer and wine to attract more of a night crowd.”

Rosella Coffee Co. (203 E Jones, (210) 277-8574) opened mid-March this year in a bright, airy building that opens up to a courtyard shared with Overland Partners. The Dado Group, that same design/build firm behind The Monterey and The Granary, designed and renovated the space, which, in a previous life, served as a plumbing supply warehouse. Gonzalez decided to retain the two exposed brick walls, with the Dado Group converting the others into functional floor-to-ceiling chalkboards and adding a lofted second floor. Flooded with natural light, this year’s cool spring season has served Rosella well—pleasant temperatures have kept doors to the shady courtyard open almost every day.

Gonzalez envisioned a space attractive to both morning coffee-and-breakfast customers and an evening crowd—hence the beer, wine and snack offerings. With almost exclusively Texas beers on tap and a Lone Star-heavy vino list, the menu works for most any time of day.

Collaboration rules at Rosella. Tim McDiarmid of Special Projects Social and Tim the Girl catering conceptualized the menu, which revolves around uncomplicated flavors and high-quality ingredients. Pastries and sandwich bread hail from Bakery Lorraine, and a rotating roster of other locally-sourced snacks includes fresh cold-pressed juices via Crave, gluten-free goods from Powerhouse Bakery, Zhi Tea out of Austin and sweets via Buono Dolce Signature Desserts.

Though developed by McDiarmid, menu items are all prepared in-house daily. Bites such as the avocado toast ($3.50) typify Rosella’s offerings: simple enough that while you could make it at home, Rosella’s ingredients—Bakery L bread; high quality sea salt, olive oil, cumin—and ambiance, not to mention totally reasonable prices, sucker you in. Sandwiches ($7), Granny Smith apple and Vermont cheese toast ($3) and peanut butter and banana toast ($3) follow suit, while the oatmeal ($4), milky and sweet with dried cherries and almond slices, is decidedly better than any you’ll make at home.

Breakfast options are expanding, as evidenced by the recent addition of baked eggs ($6.50) and a foray into Sunday morning mimosas ($4) with fresh-squeezed OJ. The snack and dinner menu features a more even spread of simple—cured olives ($4), Marcona almonds ($4)—and complex—tuna conserves ($12), charcuterie ($14), baked feta ($10).

But the heart of this shop is the java. Partnered up with Mike McKim and Cuvée Coffee since day one, Lorenzo Perkins trained the young Rosella staff on the art and science of lattes ($3.75), pour over ($3) and cold brew coffee ($3) and more. “Cuvée’s customer service has been beyond amazing. I keep telling their owner that if we can deliver the same service that we receive from them, we’re set,” said Gonzalez.

On weekdays, Rosella opens at 6:30 a.m. and keeps it going all day, closing at 9 p.m. Monday through Thursday and 10 p.m. on Fridays. Saturday sees customers between 7 a.m. and 10 p.m., and Sunday hours run 8 a.m. to 6 p.m.

Recently in Food & Drink
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus