* Click here for rating key
Roostica Restaurant Review: Roostica’s owners researched their product extensively, traveling far and wide --- from Chicago to Naples, Italy --- to sample pizza. They brought back the best of what they learned, including using only soft grain Italian flour, fresh yeast, water and sea salt for the dough, and Italian plum tomatoes, mozzarella di bufala, extra virgin olive oil, and fresh basil as the basic toppings. They cook all pizzas in a wood-burning oven, as dictated. But from there, the menu plays with variety, and caters to the local culture and ingredients. The Cubano pie features slow-roasted pork, ham, black beans and cilantro in an ode to Cuban cuisine. Another includes pesto and Key West pink shrimp from nearby docks. Others, like the Fig & Pig with sun-dried figs, bacon and prosciutto, are purely for fun. Starters such as fried saffron risotto balls or the chopped salad, staples like homemade meatballs, and specials of limoncello wood-fired chicken wings with grilled onions add up to a restaurant with just the right balance of tradition and whim.