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About Us

Our Concept

Comfort food with a twist!

200+ Bottle iPad Wine List

Relaxed Atmosphere

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!

Our Staff

Ahmed Koroma grew up in Sierra Leone, West Africa.  He was exposed to the art of preparing good food at a young age while watching and helping his mother. His mother prepared fresh food purchased everyday from the local market for a large family of fifteen and sometimes for family celebrations of up to 120 people or more.  All this was achieved and done gracefully over a tripod of fire stones, woods and a large cauldron.

 

After Chef Ahmed graduated college with a degree in social studies and economics he was offered an opportunity to further his education in France. While attending school, he started working at a French bakery and restaurant as a vegetable prep cook. He was awed by the pace, attention and detail that the restaurants head chef and cooks gave to the ingredients and food.  He knew this was his calling. After one year, he moved to Margaux in Bordeaux to work for a one star Michelin chef.  During this apprenticeship he became familiar with preparing food at the height of its peak with the emphasis on freshness and classic French techniques of sauces, presentation and palate.

 

After twelve years in France, Chef Ahmed Koroma had the opportunity to finish his advance level honors degree program in Human Resource Economics at the Economics Institute of Boulder Colorado, USA. Chef Ahmed apprenticed under Jean Louis Palladin at his eponymous restaurant at the Watergate Hotel in Washington, D.C., trained in classic and nouvelle French cuisine with fresh farm to table products. Palladin was the first 3 star Michelin French Chef to open a restaurant in the United States.  In furthering his career, Chef Ahmed dedicated his time to work with Roberto Donna at Galileo.  He spent two more years with Jeffery Buben at Vidalia restaurant followed by The Ritz Carlton in Tyson’s Corner, Virginia as a Sous Chef.  At that time, he was attending culinary school at Lacademie de Cuisine, one of the ten best culinary schools in the country.  There he graduated with a diploma in Culinary Arts and French Pastry Arts.  Because of his training in Europe, he believed that a chef had to be well rounded in all facets of the culinary field.

 

Chef Ahmed then became Executive chef for Maestro Vitorio Testa and Restaurante Il Borgo in Maclean, Virginia.  Chef Ahmed moved to Southern Maryland in 2002 to revamp the menu at The Tavern at the Village restaurant in Wildewood and to then design the kitchen, menu and hire staff to open and run The Tides restaurant and Oyster Bar in Lexington Park.  Chef Ahmed left the Tides in February of 2006 to work at Sam’s on the Waterfront restaurant in Annapolis, at the Chesapeake Harbor.

 

He signed a lease in September of 2007 to open Chef's American Bistro in California, Maryland which he owned and ran for five years.  In May of 2013, Chef Ahmed Koroma moved to Pensacola, FL with his fiancé, shortly thereafter taking the Executive Chef position at Pot Roast & Pinot.  Chef Ahmed Koroma is also a professional ice sculptor, sugar artist and chocolatier.

 

 

Chef Ahmed

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

What People Are Saying

How was your experience at Pot Roast & Pinot?

Want something different?  Then try this place. Traditional & comfort food prepared with an up scale twist. I had the buffalo chicken with blue cheese foam.  My BF and I shared the garlic lobster mashed potatoes.   How could this combo not be good!  Loved it!

The staff was courteous and professional. Great atmosphere and I love the wine bottle hanging deco!

Will definitely return for dinner!  No other place like this is Pensacola. -Paula E.

 

"Awesome food! The waitstaff is super polite and quick to get what you need." -Katie H.

 

"Absolutely Wonderful! Zac is one of the best waiters I've had in the area! If you don't eat here, you are truly missing out!" -Brittanie E.

 

"Love love love Pot Roast and Pinot! Tried it out for my husband's birthday last night and will definitely be back." -Sam R.

 

Pensacola's best kept secret but not for long. The pot roast was amazing and the key lime pie popsicle was unique and delicious. Great service, great food and great atmosphere. Definitely a positive for Pensacola. -Hobbit56

 

 

 

Pot Roast & Pinot's Events

 

From our Monday through Friday Happy Hour to our amazing Wine Dinners, there's always something to look forward to at Pot Roast & Pinot.

 

Just click a thumbnail of an event to view it full size and get all the details. You can right click it once enlarged and choose to either print or save it also.

Contact & Directions

For reservations please call (850) 607-7336

Give us a call

(850) 607-7336

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