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Roots Restaurant & Bar Restaurant Review: The location of this restaurant --- in the midst of Washington's suburban sprawl --- does little to hint at the accomplished cooking it offers. But if you make the trip, you'll discover inspired dining in an upscale atmosphere. Chef Brad Root draws from the local, seasonal bounty, which makes it difficult to choose among the many tempting small plates. The best plan is to try several and share. For example, the composed dish of crab and avocado attracts both the palate and eye. Other options include caramelized scallops tossed in a pumpkin, leek and cider reduction, and the crispy duck confit atop truffled toast. Sesame-seared ahi with a spicy wasabi sauce finds ideal balance between rich and light. Mains swing between wild Alaskan halibut with local mushrooms, a roasted chicken breast with fresh snap peas, braised short ribs with root vegetables, or simpler options such as a juicy burger. The changing cocktail list has lots of taste appeal; there’s also a notable list of Washington and Oregon wines. The pastry chef creates irresistible treats such as an apricot brown butter tart and chocolate mousse cake. Brunch proposes the usual egg Benedicts and omelets along with plenty of savories from the regular menu.