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Root Restaurant Review: Root occupies a reconditioned warehouse space that features exposed brick walls, lime green chairs and functional wood beams under high ceilings. The creation of chef Phillip Lopez, the place is just distinctive enough to make it attractive to foodies, but it also has earthy appeal for a meat-and-potatoes crowd. The concept relies on combining unlikely ingredients to produce unique and appealing dishes. Divided into “Socials,” “Beginnings,” “Principals” and “Endings,” the menu offers plates organized for solo eating or sharing. Lopez calls his food “New American” cuisine, and it plays out in the black lacquered duck with snap beans and wild mushrooms, and the cohiba-smoked scallops 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 beet cake with chocolate pastry cream and cucumber gelée. If you’re not that adventurous, try the goat cheese cheesecake. Everything at Root is well thought out, including the wine selections, primarily moderately priced, globally sourced and universally engaging.