Dining
BY ROO MOODY
Rossa Room has eight signature cocktails, along with a list of classic cocktails, mocktails and wine.
Gelato Rossa o ers 16 avors, including specialty avors such as key lime pie and raspberry stracciatella.
PHOTOS BY ROO MOODY COMMUNITY IMPACT
Gelato Rossa serves fresh avors, high-end cocktails Gelato Rossa uses only the purest and freshest ingredients in its gelato and produces fresh wa e cones and pu pastries daily while avoiding arti cial sugars and dyes. What’s on the menu Something to note There is more to Gelato Rossa than just desserts, as an Italian-themed speakeasy called the Rossa Room hides behind a white sliding door within the gelato shop.
Director of Operations Naveen Nayak joined the company two years ago to oversee development.
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Rossa Room Speakeasy opened in August 2024 and is known for serving high-quality cocktails in a beautiful setting, Director of Operations Naveen Nayak said. Only premium liquor is served at the speakeasy’s bar, he said, which is re ected in the price of the cocktails. Customers can also eat dinner at the Rossa Room, as the speakeasy has a small menu full of artisanal pieces, such as shrimp and pork rolls, as well as artisan cheeseboards.
Created by Michael May and Greg Wheeler, Gelato Rossa typically sells 16 avors at a time, with six to eight of those being specialty avors. The most popular avors available are strac- ciatella, Belgian chocolate, Madagascan vanilla and cookies and cream. Another favorite avor is Sicilian pistachio, whose ingredients are imported from Italy. The store can also top the gelato with homemade zeppole, a type of Italian cream pu .
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4564 Bissonnet St., Bellaire www.gelato-rossa.com
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BELLAIRE MEYERLAND WEST UNIVERSITY EDITION
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