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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in
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Laid-back eatery turning out seasonally inspired standards, sharing plates & a tasting menu.
Hours
| Monday | 5–9 PM |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | Closed |
Address and Contact Information
Address: 701 S Main St, South Bend, IN 46601
Phone: (574) 347-4560
Website: http://roselilysouthbend.com/
Menu Photos
Order and Reservations
Reservations: roselilysouthbend.com
Photo Gallery
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Reviews
Paul Meijer
Roselily is a chef driven New American restaurant created by Executive Chef and Owner Eamonn McParland, named after his twin daughters Mariana Rose and Liliana Grace. What began as a small pop up concept in 2020 has quickly evolved into one of South Bend’s most celebrated culinary destinations, known for seasonal tasting menus, Midwest sourced ingredients, and a thoughtful approach to hospitality. Chef McParland’s fine dining background at LaSalle Grill and Café Navarre shines through in every detail of the experience.
The evening began with house made ciabatta paired with Humboldt Fog from Cypress Grove Creamery and a delicate pear butter, a beautiful balance of creamy, tangy, and subtly sweet that set the tone for what was ahead.
Course Zero, an amuse bouche from the chef, featured a delicate nori cigar filled with creamy scordalia and finished with puffed wild rice. Light, textural, and quietly complex, it awakened the palate and signaled that this was going to be a carefully curated journey.
The Hamachi Crudo opened the tasting with vibrant layers of carrot and grapefruit juices, watermelon, radish, celery, and a gentle togarashi spice. Bright, refreshing, and beautifully composed.
Seared Hokkaido scallops followed, resting on caramelized parsnip purée with tahini orzo, curly endive, and a dried pepper relish. Perfectly cooked scallops paired with earthy sweetness and subtle heat created one of the standout bites of the evening.
The pasta course delivered sunchoke filled agnolotti with olive crumble, onion broth, and feta foam. Elegant and comforting at the same time, showcasing balance and precision.
Braised pork belly arrived next with broccolini salad, smoked paprika mayo, almond crunch, pickled mustard seeds, and herb gravy. Rich yet refined, every element contributed texture and depth without overwhelming the palate.
The Australian Wagyu course elevated the experience even further. Served with celery root purée, sautéed baby kale, garlic jus, parsley oil, and finished with a crisp sweet potato chip, it was indulgent yet composed, allowing the quality of the beef to truly shine.
Dessert featured Portokalopita, a Greek syrup cake paired with sweet labneh, pita crumble, and kiwi. Bright, balanced, and a refreshing finish to a beautifully paced tasting.
The music leans into a refined ambient lounge style that enhances the room without ever competing for attention. Soft atmospheric tones and subtle rhythms create a calm, polished energy that adds a layer of quiet luxury to the space.
Executive Chef Eamonn McParland and his team deliver an outstanding culinary experience. Cuisine was exceptional, the pacing flawless, and the hospitality genuine. Thank you to Chellee for attentive service throughout the evening. This was exactly what I needed at the end of a long day.
#FineDining #ChefDrivenCuisine #RestaurantsUSA #SouthBendDining #LuxuryDining
… moreThe evening began with house made ciabatta paired with Humboldt Fog from Cypress Grove Creamery and a delicate pear butter, a beautiful balance of creamy, tangy, and subtly sweet that set the tone for what was ahead.
Course Zero, an amuse bouche from the chef, featured a delicate nori cigar filled with creamy scordalia and finished with puffed wild rice. Light, textural, and quietly complex, it awakened the palate and signaled that this was going to be a carefully curated journey.
The Hamachi Crudo opened the tasting with vibrant layers of carrot and grapefruit juices, watermelon, radish, celery, and a gentle togarashi spice. Bright, refreshing, and beautifully composed.
Seared Hokkaido scallops followed, resting on caramelized parsnip purée with tahini orzo, curly endive, and a dried pepper relish. Perfectly cooked scallops paired with earthy sweetness and subtle heat created one of the standout bites of the evening.
The pasta course delivered sunchoke filled agnolotti with olive crumble, onion broth, and feta foam. Elegant and comforting at the same time, showcasing balance and precision.
Braised pork belly arrived next with broccolini salad, smoked paprika mayo, almond crunch, pickled mustard seeds, and herb gravy. Rich yet refined, every element contributed texture and depth without overwhelming the palate.
The Australian Wagyu course elevated the experience even further. Served with celery root purée, sautéed baby kale, garlic jus, parsley oil, and finished with a crisp sweet potato chip, it was indulgent yet composed, allowing the quality of the beef to truly shine.
Dessert featured Portokalopita, a Greek syrup cake paired with sweet labneh, pita crumble, and kiwi. Bright, balanced, and a refreshing finish to a beautifully paced tasting.
The music leans into a refined ambient lounge style that enhances the room without ever competing for attention. Soft atmospheric tones and subtle rhythms create a calm, polished energy that adds a layer of quiet luxury to the space.
Executive Chef Eamonn McParland and his team deliver an outstanding culinary experience. Cuisine was exceptional, the pacing flawless, and the hospitality genuine. Thank you to Chellee for attentive service throughout the evening. This was exactly what I needed at the end of a long day.
#FineDining #ChefDrivenCuisine #RestaurantsUSA #SouthBendDining #LuxuryDining
K M
The food was delicious of course but what made this evening memorable was the fact that the dishes themselves were interesting. For example instead of using yogurt in the dessert course they use lobna instead of a traditional yogurt. It made for a tart finish and incredibly friendly. I love the open kitchen concept to be able to watch the chefs. We will go again. Dinner for two came out to $210. It seems the restaurant could accommodate large parties if given enough notice and it would be a beautiful facility for a small reception or after party.
… moreCory Green
Me and my Wife have visited this restaurant quite a few times now and they exceed our expectations every time. Its a perfect date night spot and a place to try new food and experiences. This place expanded my view of food and its potential for creativity. I will keep visiting for many years to come, and wish them all the best. Its the perfect place to try new things. Great Job Roselily and its wonderful staff! The chefs and servers know its constant changing menu very well and its story for each dish. The staff are super friendly, classy, and efficient in everything they do. The part that stuck out the most to me was the signed menu card from the entire staff, which completely blew me away! I always recommend this place to everyone I talk to and will keep doing so. Cheers!
… moreJess Gibson
We brought our nephew here for his birthday because he is an aspiring chef. We had taken him to one other restaurant to do a tasting menu in another city that he talked about nonstop for months, saying nothing could beat it. Well, Roselily beat that experience in our minds. The food was exceptional first off. I will dream about the Parisian gnocchi! Our nephew is lactose intolerant so they altered dishes for him. Luckily he let us try his and wow, the modifications were fantastic! (That mole sauce!!!!)
But the service was what made this memorable. Every staff member knew his name, wished him happy birthday, and talked to him about wanting to be a chef. He was on cloud nine and felt so special. He’s a shy kid but he just lit up at this dinner and I almost cried because I was so happy for him. Then the staff went above and beyond and presented him with a gift for his birthday that he will treasure forever.
I’m getting teary eyed even writing this because it was such a magical experience. We will definitely be back again!!
… moreBut the service was what made this memorable. Every staff member knew his name, wished him happy birthday, and talked to him about wanting to be a chef. He was on cloud nine and felt so special. He’s a shy kid but he just lit up at this dinner and I almost cried because I was so happy for him. Then the staff went above and beyond and presented him with a gift for his birthday that he will treasure forever.
I’m getting teary eyed even writing this because it was such a magical experience. We will definitely be back again!!
Brian Cee
An Unforgettable 6-Course Experience at Roselily
Roselily delivered one of the most incredible dining experiences I’ve had anywhere—let alone in South Bend. The 6-course tasting menu was flawless from start to finish, but what made the night truly exceptional was Shelly’s service. She is an absolute 10/10. Her knowledge of the menu, ingredients, wine pairings, and pacing of the entire experience was world-class.
We added oysters and a couple of extra dishes, and she made each addition feel perfectly integrated—elevating the meal even further. Every course was thoughtful, beautifully presented, and packed with flavor.
If you’re visiting Notre Dame or staying anywhere near campus, Roselily is hands-down the best restaurant within close proximity. Whether you’re celebrating something special or just want a meal that you’ll be talking about long after, this is the spot.
Cannot recommend Roselily—and Shelly—highly enough.
… moreRoselily delivered one of the most incredible dining experiences I’ve had anywhere—let alone in South Bend. The 6-course tasting menu was flawless from start to finish, but what made the night truly exceptional was Shelly’s service. She is an absolute 10/10. Her knowledge of the menu, ingredients, wine pairings, and pacing of the entire experience was world-class.
We added oysters and a couple of extra dishes, and she made each addition feel perfectly integrated—elevating the meal even further. Every course was thoughtful, beautifully presented, and packed with flavor.
If you’re visiting Notre Dame or staying anywhere near campus, Roselily is hands-down the best restaurant within close proximity. Whether you’re celebrating something special or just want a meal that you’ll be talking about long after, this is the spot.
Cannot recommend Roselily—and Shelly—highly enough.
Elle Rowe
One of my top restaurant experiences ever. Still can’t believe something like this exists in South Bend, IN…
I recently attended a wine club event of theirs, which I’m hoping to make a regular thing, as I’m currently taking WSET classes. It was fabulous, their GM/sommelier Andrew Teall was friendly, funny, and shared great insights. We even ended up ordering a bottle of Muga Rosado, which was unbelievably delicious and affordable. That experience intrigued me enough to prompt my partner and I to indulge in the 8 course + wine pairing for restaurant week this past Friday. We made the reservation that day to celebrate a new job opportunity.
I’m a local hospitality/restaurant industry worker myself— have been in the fine dining sphere for a while and tend to hold a high standard because of that. That being said; Maddy is a professional… she absolutely killed it and deserves the highest praise! She didn’t just enhance the experience, she was the experience. Well timed, well spoken, and welcoming. We were wow’d by her story telling and knowledge. Cannot say enough good things. Every dish felt so special and intentional; if I were to pick favorites it’d be 5 of the 8 courses. Basically it was all phenomenal + the wine pairings took it all to the moon. Additionally, I loved that they gave me a copy of the menu at the end with the team’s signatures and encouragements, I will surely be holding on to that for a while as a momento from the occasion.
My partner did mention he was still hungry afterwards… he’s simply a man that needs to slow down when eating and I would say the same to anyone else with that complaint. When you savor every bite, it not only lasts longer, but also adds to that “full” feeling. I could not have been more satiated on the other hand. Regardless, this is not the place to come for quantity of food. Strictly quality here and even with that comment my partner already wants to go back.
In conclusion…True artistry on the plate, paired in the glass, and all around masters of hospitality + experience curation. Well done RoseLily team, A++, 11/10, thank you so much for the unforgettable night, and I’ll look forward to the next !
– ℒ
… moreI recently attended a wine club event of theirs, which I’m hoping to make a regular thing, as I’m currently taking WSET classes. It was fabulous, their GM/sommelier Andrew Teall was friendly, funny, and shared great insights. We even ended up ordering a bottle of Muga Rosado, which was unbelievably delicious and affordable. That experience intrigued me enough to prompt my partner and I to indulge in the 8 course + wine pairing for restaurant week this past Friday. We made the reservation that day to celebrate a new job opportunity.
I’m a local hospitality/restaurant industry worker myself— have been in the fine dining sphere for a while and tend to hold a high standard because of that. That being said; Maddy is a professional… she absolutely killed it and deserves the highest praise! She didn’t just enhance the experience, she was the experience. Well timed, well spoken, and welcoming. We were wow’d by her story telling and knowledge. Cannot say enough good things. Every dish felt so special and intentional; if I were to pick favorites it’d be 5 of the 8 courses. Basically it was all phenomenal + the wine pairings took it all to the moon. Additionally, I loved that they gave me a copy of the menu at the end with the team’s signatures and encouragements, I will surely be holding on to that for a while as a momento from the occasion.
My partner did mention he was still hungry afterwards… he’s simply a man that needs to slow down when eating and I would say the same to anyone else with that complaint. When you savor every bite, it not only lasts longer, but also adds to that “full” feeling. I could not have been more satiated on the other hand. Regardless, this is not the place to come for quantity of food. Strictly quality here and even with that comment my partner already wants to go back.
In conclusion…True artistry on the plate, paired in the glass, and all around masters of hospitality + experience curation. Well done RoseLily team, A++, 11/10, thank you so much for the unforgettable night, and I’ll look forward to the next !
– ℒ
Kevin DeLillo
An AMAZING experience, bar none! A diverse and innovative tasting menu that did not disappoint even a single plate! Service was impeccable and matched the food and beverage offerings to a tee. HIGHLY RECOMMENDED!
… moreMatthew Rankin
The food is excellent, the service is outstanding, and the ambiance is perfect. I got 2 mocktails, a small plate, a salad, a main dish, and dessert, all made vegan too! It was simply delicious, I will most certainly be back! I heard great things about the tasting menu too. They even had a separate vegetarian (and mostly vegan) menu at my table when I arrived, this place is definitely focused on all the small details, I love it!
… moreJessica Fuller
This restaurant was a 10/10. We had the rare chance to enjoy a date night, and we had the most amazing time. The service was top-notch, the atmosphere was lovely, and the food was superb. We’re visiting South Bend this week, and it’s Restaurant Week—so we opted for the blind tasting menu.
We were hesitant at first since we usually like to know what we’re going to eat, but we’re so glad we kept the reservation and went. Their wine list is also spectacular. We had the La Rioja Alta Gran Reserva 904 (2015), which was absolutely delicious; we recommend having it decanted about 40 minutes before drinking. We also had a couple of burnt honey rye Old Fashioneds, which were fantastic.
… moreWe were hesitant at first since we usually like to know what we’re going to eat, but we’re so glad we kept the reservation and went. Their wine list is also spectacular. We had the La Rioja Alta Gran Reserva 904 (2015), which was absolutely delicious; we recommend having it decanted about 40 minutes before drinking. We also had a couple of burnt honey rye Old Fashioneds, which were fantastic.
James
Took my wife for her birthday and went w the 6 course, Chef selected menu paired with the wine course. Everything was outstanding. Amazing experience. Just a classy experience from beginning to end. Truly enjoyed the experience and the menu signed by the staff was a nice touch! We’ll be back again! Great job!!
… more