Executive chef Chandler Rothbard has transformed Roots Bistro into a vegetarian- and vegan-friendly farm-to-table restaurant. The menu is centered around small vegetable and grain plates from roasted baby bok choy to arugula risotto, with many of the plates also offered on top of a thin crust pizza made inside Roots' wood-fired oven. There's no question that Rothbard knows how to make fresh veggies work, and the ambitious ways in which he integrates them throughout the menu succeed more often than they fail. With a focus on fresh market ingredients and daily changes on the menu, the plates at Roots can be a bit rough around the edges. But in the end I think any restaurant that can make eating my vegetables this exciting is worth it.
For breakfast or lunch check out the adjacent Roots Juice, which offers unexpected (and unbelievably tasty) mixes of juices and smoothies, plus diet-friendly pastries and light bites.
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