Cannonball, a new restaurant from Hippo chef Matt Molina and operating partner Joe Capella, opened its doors in South Pasadena on May 2. Situated in the charming neighborhood that already boasts a vibrant community, Cannonball is expected to become one of the area’s most exciting dining destinations.
The sprawling multilevel space was formerly occupied by Piccolo, and features original brick walls along with a carefully curated vintage wine list, seasonal produce sourced from local farmers’ markets, and delightful cocktails. With Molina and Capella at the helm, this new establishment promises a sophisticated environment for enjoying classic American dishes at reasonable prices.
Chef Matt Molina, known for his James Beard Award win for Best Chef: Pacific in 2012 during his time at Osteria Mozza, has successfully collaborated with Capella in the past at Everson Royce Bar, which opened in 2015. The duo, along with co-founders Randy Clement and April Langford, has become a staple in northeast LA’s dining scene, having previously opened Hippo in Highland Park and Triple Beam alongside Nancy Silverton in 2018.
The opportunity to establish Cannonball arose after Molina’s connection with local farmers at the South Pasadena Farmers Market, which has been a significant source of produce for his previous ventures. The former iteration of the location, Piccolo — a Venice-based Italian restaurant — expanded to Mission Street in 2022, but closed just a year later, leaving the space available for Molina and Capella’s new concept.
Molina mentioned, “Hippo was in a good spot and we wanted to do something in this neighborhood [South Pasadena]. I grew up in SGV and first heard about it when our friend Steven Arroyo opened something here. He was always ahead of the game.” He continues to express excitement about the charm of the area, which he feels remains underappreciated by many in Northeast LA.
The restaurant features a menu that highlights Molina’s culinary signature, including flaky biscuits with honey butter and a classic single-patty burger made with ground chuck and Tillamook cheddar. Starters range from a shaved celery salad with medjool dates to roasted carrots with cumin vinaigrette, and fideos with clams, chorizo, and saffron, with most appetizers priced between $12 to $24 — a refreshing contrast to the inflation-driven pricing seen in various new LA eateries.
Cannonball offers a concise mains selection with six options, including the burger with fries priced at $23, barbecue pork loin accompanied by Anson Mills polenta, grilled prawns, and grilled New York steak served with pommes aligot. A singular dessert option, olive cake served with crème fraiche, rounds off the offerings. Molina has indicated that while pasta will not be part of the initial menu, it could be a future addition.
The drink offerings at Cannonball are a standout feature, showcasing Joe Capella’s extensive knowledge of wine and spirits. He has priced the wines affordably, with glasses ranging from $14 to $17, and the bottle list often offering prices lower than those found online. This pricing strategy was inspired by Capella’s experiences in Stockholm and Japan, where accessible wine and spirits foster an environment for enthusiasts to truly appreciate curated selections.
Capella stated, “We’re not trying to profit disproportionately just because it’s rare and in demand.” Visitors can expect an array of wines priced from the high-$30s to mid-$40s, as well as higher-end bottles for those looking to indulge. The cocktail menu features creative interpretations of classic drinks, with guidance from Varnish co-founder Eric Alperin, who assisted in selecting lead bartender Wolfgang Alexander for Cannonball.
The restaurant’s design, led by Fettle Design, aims to embody the essence of a sophisticated dining experience reminiscent of both East Coast and London establishments, setting it apart from other local venues like Hippo. The moody interior is completed with a dark color palette, tasteful landscape art, vintage lighting, indoor plants, and charming old-time wallpaper that creates an inviting atmosphere.
For al fresco dining, Cannonball features a more vibrant patio with French café-style chairs and abundant greenery, making it an ideal venue for summer evenings outdoors. In the future, the service hours are expected to expand, including weekend daytime offerings, although there will be no weekday lunch service available.
With Matt Molina and Joe Capella — two seasoned industry veterans — leading the charge, Cannonball not only enhances South Pasadena’s dining landscape but also presents a versatile ambiance paired with approachable and delectable cuisine. The establishment is poised to make a significant impact on the local culinary scene.
image source from：https://la.eater.com/2025/6/4/24443249/cannonball-restaurant-south-pasadena-matt-molina-joe-capella-opening-photos
