Roselily

10/02/2026

LAMB SHANK pommes puree, heirloom carrot, ciabatta, fines herbs, caramelized onion

Hours:
Monday to Thursday
5:00pm to 9:00pm
Friday & Saturday
5:00pm to 10:00pm

📸 Matt Dunlap

Seasonal New American cooking in downtown South Bend.

10/01/2026

BABY KALE puffed quinoa, blackberries, gouda, candied pecan, lemon & tahini dressing

Hours:
Monday to Thursday
5:00pm to 9:00pm
Friday & Saturday
5:00pm to 10:00pm

📸 Matt Dunlap

09/28/2026

SWORDFISH ajo blanco, barley, parsley, agrumato, castelvetrano olive, pickled grape

Hours:
Monday to Thursday
5:00pm to 9:00pm
Friday & Saturday
5:00pm to 10:00pm

📸 Matt Dunlap

09/22/2026

PEACH SUNDAE lemon balm, saffron ice cream, phyllo, pistachio

Hours:
Monday to Thursday
5:00pm to 9:00pm
Friday & Saturday
5:00pm to 10:00pm

📸 Matt Dunlap

09/17/2026

09/09/2026

HAMACHI chamomile, chive, jicama, gooseberry

Hours:
Monday to Thursday
5:00pm to 9:00pm
Friday & Saturday
5:00pm to 10:00pm

📸 Matt Dunlap

09/03/2026

CORN PUDDING butterscotch, pecan fregolotta, blueberry

Hours:
Monday to Thursday
5:00pm to 9:00pm
Friday & Saturday
5:00pm to 10:00pm

📸 Matt Dunlap

Make a Reservation Reservations are accepted on a rolling 30 day window.We are unable to accommodate parties larger than 8 for standard reservations or walk ins. Interested in a private event or catering? Get in touch here.About RoselilyRoselily began as a pop up in the fall of 2020, a small dining....

09/02/2026

We're hiring kitchen & front of house.

Roselily is growing and we're looking for good people who care about food and hospitality.

Line Cook: four day week, starts at $19/hr plus tipout. Some kitchen experience needed, fine dining experience not required.

Host / Server Assistant - where every member of our floor team starts. $22–28/hr (base plus tips), no experience required. Learn the room and grow into serving.

Both full time, with staff dining, benefits, and real room to grow.

To apply, email your resume to [email protected].