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Root Restaurant Review: After chef Phillip Lopez had worked in many different countries, followed by a long stint under local chef John Besh, he opened Root. The restaurant occupies a reconditioned warehouse space that features exposed brick walls, lime green chairs and functional wood beams under high ceilings. Root 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, (juniper-cured duck prosciutto anyone?), Beginnings, Principals (we like the very crispy pork belly with tender smoked eggplant) and Endings, the menu offers plates organized for solo eating or sharing. Lopez calls his food “New American” cuisine. Even the desserts are complex, each including about five different elements. Consider the curried white chocolate pound cake with rye whiskey sorbet. If you’re not that adventurous, pastry chef Blake Abene offers an ever-changing selection of pastries and ice creams. Everything is well thought out, including the wine selections, primarily moderately priced, globally sourced and universally engaging. Only a place as unique as this could feature a red wine called Vending Machine, Horror Show.