Osteria Mattone — Restaurant in Roswell

From the moment one steps into Osteria Mattone, there is an immediate sense of feeling right at home. The warm lighting, the ambient hum of satisfied patrons, the rustic charm that pays tribute to the true heart of Italian cuisine - it all coalesces into an experience that's as much a feast for the senses as it is for the palate. But what truly set our visit apart was the combination of excellent management and the outstanding service provided by our server, Katie.

Despite our visit falling on an especially busy weekend, the management at Osteria Mattone handled the rush with remarkable professionalism and a calm, assuring demeanor. Any potential stress or chaos that could have been was completely unseen by the customers, transforming a bustling Saturday evening into a smooth-sailing culinary journey. The restaurant was indeed busy, but there was a palpable sense of organization and efficient workflow that is the hallmark of an establishment that values its clientele.

Adding to this impressive display of restaurant management was our server, Katie. Right from the start, she showcased not just impeccable service skills, but also an exceptional ability to make us feel truly cared for. Her knowledge of the menu was comprehensive and her suggestions were spot on, guiding us gently towards a collection of dishes that delighted in every bite.

Katie managed to attend to our needs without ever being intrusive, maintaining the perfect balance of being there when we needed and allowing us space to enjoy our meal. From her bright smile, swift service, to her undoubted passion for food and people, Katie personified the essence of hospitality. Her attentiveness made the bustling restaurant feel intimate and personal.

The food, of course, deserves a mention of its own. With each dish that was served, we were transported straight to the heart of Italy. The flavors were authentic, hearty and utterly delicious. The wine list was also commendable, featuring a rich selection from various regions of Italy.

However, it was the combination of all these aspects that truly set Osteria Mattone apart. The management’s ability to create a seamless dining experience during a busy time, along with Katie's exceptional service and the exquisite food, made our visit unforgettable. Osteria Mattone embodies a spirit of hospitality that goes beyond mere dining – it's a celebration of Italian cuisine, a testament to dedicated service, and a model for how a restaurant, no matter how busy, can ensure each guest feels special.

So, whether you're planning a romantic evening, a catch-up with old friends, or just looking for a phenomenal dining experience, Osteria Mattone is a destination that should not be overlooked. With their blend of excellent management, outstanding service, and delectable food, they have truly created a jewel in the...

This is a solid 4-star restaurant, and the service exceeds what you will see in the majority of other places. A plus -- it is generally possible to get in with 4 or fewer people fairly easily if you are able to arrive on the earlier side of dinner, and Open Table reservations are widely available. And the valet parking in front is a bonus, particularly with all of the craziness that comes from parking in Roswell.

In my opinion, the food is all rather rich, and heavier than it really needs to be, which is surprising because the portion sizes are on par for an upmarket Italian restaurant. What I mean by this, is that everything from the chilled pea soup to the Pesto to the Pomodoro sauce to the ravioli has either cream added, or heavy fats in the preparation. These things, of course, make food taste good, but they are not necessary everywhere, and they tend to reduce the freshness in the taste. It seems like the chefs may have fallen a little too in love with the heaviness of their preparations. It doesn't need to be that way, maybe a southern influence, and it would be an improvement to add a few lighter dishes to the menu, perhaps even a traditional pesto, where the creaminess comes from the Parmigiano-Reggiano instead of making it almost an alfredo. Why did I miss seeing a veal secondi?

The food highlight for me was the Polpette antipasti, veal meatballs, which were tender and amazing. The burrata itself was delicious -- when is it not --- but was a too dominated by truffles in the olive oil (a personal preference) and I felt that the accompanying tapenade was too much a patty of chopped olives. We did enjoy the salads, fritto misto, and other dishes, but as mentioned, be prepared for heavier sauces and preparations (excluding the salads) across the board.

Nonetheless the restaurant offers a good uncrowded experience in the dining room, with a solid wine list by the glass, knowledgeable wait staff, and the deserts are fantastic (we sampled several, with the torta tuaca (like an adult strawberry shortcake) and crostata al limone (like a lemon curd pie with berries and melted marshmallow) being the highlights. I understand the bar area gets crowded, so best to avoid that.

There are better elevated Italian restaurants in the N. Atlanta suburbs, Casa Nuova comes to mind. But that is a more difficult table to secure, and if you are in Roswell, and want to understandably avoid Ipps, this is a...

Great atmosphere, location and excellent, friendly service. I hate writing poor reviews but hopefully the restaurant will make appropriate changes as I love the space.

I ate here a few months back and wanted to give it another shot after a below average meal. Unfortunately, the food is just bad. Table & Main is great; I have no idea how they are owned by the same company.

Bolognese was completely flavorless and void of any tomato sauce. It was like having unseasoned hamburger meat tossed on top of microwaved pasta. (the pasta was so hot when it arrived I am convinced it was microwaved, I hope that isn't the case).

Risotto with duck confit, butternut squash and risotto - sounds delicious but poor execution. I am guessing this is leftover, shredded duck meat that is cooked far in advance, then picked and added to pre-cooked butternut squash and arborio rice. "Confit" would infer you get a leg or breast with that delicious skin but not the case here.

The previous time I ate, the branzino was terrible. It was dry and cold when it arrived. The pappardelle was ok; too much cream, not enough salt, and the pasta itself needed more attention to detail.

In short, I'm not sure what's going on here but I have a hard time believing they are making pasta from scratch, boiling it in salted water, and dressing it with sauce. This pasta is either microwaved, leftover, or just really poorly executed. I am dying for a good neighborhood Italian restaurant that focuses on fresh ingredients and proper technique and I will have to...