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The Root Restaurant & Bar Restaurant Review: The ambience is earthy with glossy woods, amber lighting and sleek finishes, and it has the feel of warmth and renewal. Roasted Michigan beet salad composed with arugula, goat cheese, pickled onion, oranges and Marcona almonds dressed with a Michigan honey and sherry vinaigrette is a menu favorite, as are the crispy Dragon’s Milk braised Michigan pork belly and smoked Michigan beef pierogi. Dinner items include smoked meatloaf served with Guernsey’s buttermilk whipped potatoes and farm-raised shrimp with house-made bacon and tomato ragoût, served on linguine with mustard greens and shaved Pecorino. Having trouble deciding? Opt for either the four-course vegan tasting menu or the house tasting menu with beer or wine pairing. For dessert, we suggest the warm dark chocolate pudding cake with its toasted marshmallow and graham cracker, but consider the gelato and sorbet as well. The wine list boasts regional, national and international choices and local brews.