Seven months after Santa Rosa’s beloved Italian institution closed, new owners prove community favorites can endure transitions.
Worried Rosso regulars can finally exhale. The wood-fired magic that made this Montgomery Drive institution essential to Santa Rosa’s dining scene survived the ownership change intact. When longtime customers John and Linda Ahmadi took over from founders who cited rising costs, they faced a daunting challenge: preserving what made Rosso special while making it financially viable.
The gamble paid off spectacularly.
From Customers to Custodians
Former Sandy’s Take and Bake owners honor Rosso’s legacy while adding their own touches.
The Ahmadis’ approach was radical in its simplicity: change as little as possible. Original staff returned alongside Cheryl Chapman’s whimsical wall illustrations. The wood-fired oven still anchors the open kitchen. Even the wine list maintains its Italian-local focus, though new seasonal dishes and happy hour events hint at thoughtful evolution.
Their background running Sandy’s Take and Bake initially sparked fears among purists. Those concerns proved unfounded. The Ahmadis were Rosso regulars long before becoming owners, understanding exactly what the community treasured about this place.
What stayed perfect:
- Veal and pork meatballs in tomato sugo remain exceptional
- Caesar salad delivers the same bold, beloved flavor profile
- Fried chicken with smashed potatoes and pancetta glaze ranks among county favorites
- Wood-fired pizza crust maintains that signature blistered perfection
Honest Assessment of Changes
Minor inconsistencies emerge, but the core experience remains remarkably unchanged.
The burrata salad reveals the most noticeable shift. Gone is John Franchetti’s legendary handmade cheese, replaced by quality commercial burrata that tastes closer to fresh mozzarella. It’s still delicious, just different—like hearing a cover version of your favorite song.
Occasional inconsistencies surface elsewhere. The Fungi di Limone pizza sometimes lacks its signature lemon oil drizzle, according to a recent Sonoma Magazine visit. These growing pains feel temporary rather than systemic, typical of restaurants finding their rhythm under new leadership.
The community’s response speaks volumes about the transition’s success. Regulars express genuine gratitude for the institution’s survival, while newcomers discover what locals have cherished since 2009.
Hours remain 11:30 a.m. to 8 p.m. Monday through Thursday, extending to 9 p.m. on weekends, with Sundays still reserved for rest—exactly as it should be.
