Roseville

Chef Chad White hand picks his fish daily to provide the freshest offering for his guests. stay tuned for daily specials!

Roseville is the latest installment from restauranteur George Riffle, previously of of Quarter Kitchen, Blanca and others.

Typical of the Point Loma neighborhood, the vibe at Roseville is far from stuffy or fancy, but it is decidedly nicer than nearby seafood shacks and hotel restaurants. T-shirts and flip flops, or just-off-the-boat windbreakers won't cut it.

Owner George Riffle's neighborhood eatery appeals across the board, from the well-heeled, coat-and-tie crowd to locals sporting jeans. The design is also an eclectic mix; each piece holds a story, from the copper ceiling to the Belgian hand-blown chandelier from the 1950s. Former sous chef Chad White now commands the kitchen and is redirecting the menu, moving toward more affordable cuisine...

Roseville’s menu reflects seasonal French-Mediterranean cooking, from a classic Duck Confit to a local Fish ‘Crudo’ of the Day. The atmosphere is upscale Brasserie, with soothing colors, rich fabrics, an antique copper ceiling and warm service.