CITY EDITIONS   

ROOT Restaurant – Philadelphia Dining

October 17, 2008

I went to school in Philadelphia and immediately fell in love with the city’s food culture. Like any good food city, Philly is a cultural melting pot with all different communities contributing to the vibrant street fare and fine dining. From the iconic Italian Market to to Le Bec Fin (arguably one of the country’s best restaurants), Philadelphia challenges for honors among America’s top food meccas.

One of the newest restaurants to open is Root. Chef Christopher Hora (of Wolfgang Puck tutelage) is in the kitchen, with minimal design and hand-made finishes adorning the dining room. The message is straight forward and the MO is clear; simple presentation of the finest ingredients available.

root.jpg

All menu items are made in-house; from the bread to the maple bacon ice cream. Meats are organic and the produce comes from local farms. Root has a small 40-seat, BYOB dining room with menus that change seasonally. The current fall menu features “Ono Poached in Grapefruit and Jasmine Tea with watermelon and radish slaw, black kokuho rice, and cuisson; House Smoked Steak with purple potato and yucca root croquettes, nopalitos, and tomatillo glace; Lobster Two Ways with spring baby vegetables, e-fu noodle, and tom kha sauce; and Tenderloin of Pork with potato pancake a la Prague, Lancaster cave aged blue cheese, blistered grapes, and duck glace. Homemade desserts include French Toast Soufflé with bacon maple ice cream and buttered rum sauce and Double Chocolate Beignets with chocolate peanut brittle and a white Russian milk shake”

Sometimes I just wish I was still in school. To learn more about Root, click here.

-bryan

Root on Urbanspoon

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