OR CALL (850) 607-7336
Mon - Thurs
11 am - 10 pm
11 am - 12 am
10 am - 12 am
10 am - 10 pm
Sat & Sun
10 am - 3 pm
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A special thanks to everyone that came out to the sold out June 18th 2015 Wine Dinner!
Pot Roast & Pinot is delighted to welcome larger parties and private events. We can sit 30 people comfortably and are flexible with food and beverage options.
To plan a party at Pot Roast & Pinot, please call (850) 607-7336 or email firstname.lastname@example.org
321 E Cervantes St,Pensacola, FL
Comfort food with a Twist!
200+ Bottle iPad Wine List
We take pride in creating unique spins on America's favorite comfort foods and providing a wine list so expansive it needs an iPad just to navigate it. However, thanks to a knowledgeable staff and the interactive and informative iPad list, it's a pleasure rather than a chore to find the perfect wine for you.
While the food is definitely upscale, the atmosphere is very relaxed and the pricing is very fair. This makes Pot Roast & Pinot the perfect place for a nice lunch or a lavish group dinner.
The chef is always creating new brunch, international and soup specials. You will be sure to find something new to try every time you visit.
We can't wait to exceed your expectations!
Max Rowe grew up in Pensacola resident since 1992, graduating Summa Cum Laude at Booker T. Washington High School. He then moved to Jacksonville where he attended the University of North Florida. He began his adventures in restaurants there delivering pizza and waiting tables at Al’s, and later Brucci’s pizza.
In 2008, Max moved to New York City to study acting at the Stella Adler Conservatory. It was in New York that he truly fell in love with the restaurant industry, bartending at the House of Brews outside of Times Square. He later bartended and managed a restaurant group located in downtown N.Y.C., which consisted of the West Village staple Diablo Royale, and the East Village burger joint Black Iron Burger, which got best new burger in N.Y.C. in 2009. Max also tended bar at the legendary dive, Sophie’s, in the East Village.
During his breaks from school in New York, Max would return to Pensacola, where he began working for Joe Abston at Hopjacks downtown as a server. Upon his final departure from New York, he began working at Hopjacks full time and later helped open the Tin Cow, 850 Open Water, and finally Pot Roast and Pinot where he has landed as the General Manager.
General Manager Max