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Root Restaurant Review: Situated in a reconditioned warehouse space that features exposed brick walls and functional wood beams under high ceilings, Root is the creation of Phillip Lopez, formerly the chef of Rambla. Lopez’s concept is all about combining unlikely ingredients to produce unique and appealing dishes. The menu is divided into “Socials,” “Beginnings,” “Middles,” “Principals” and “Endings,” with plates organized for solo eating or sharing. Lopez calls his food “New American” cuisine, and it plays out in the black lacquered duck tortellini with Indian orange mascarpone, and the cohiba smoked scallops that are finished with a puff of cigar smoke and sealed in a cigar box until served at the table. Even the desserts are complex, each including about five different elements. Consider the “Root beer” float with its black apple jack soda with caramel apple pecan ice cream, an apple strudel tart and apple jack ginger snaps. Everything at Root is well thought out, including the wine selections, primarily moderate in price, globally sourced and universally appealing. Root is just distinctive enough to make it attractive to foodies, but it also has earthy appeal for a meat-and-potatoes crowd.