Bar menu after 10 p.m.
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Uproot Restaurant Restaurant Review: Uproot is a soaring, light-filled restaurant. Appetizers are meant to be shared and include selections like a steak tostada comprising chimichurri-marinated steak with tamarind, crispy corn cake, queso fresco, pico de gallo and lime; and falafel with pickled shallots, cucumbers, Greek yogurt with piquillo sauce and feta. An entrée of mushroom garganelli arrives at the table dusted with Parmesan and with a heavy load of mixed mushrooms, napped with white wine sauce. The priciest offering is the 16-ounce certified Angus rib-eye ($40), charred on the wood fire-grill and served with rosemary potatoes, roasted mushrooms and pearl onion ragù. For dessert, try the cinnamon and sugar donuts served with mocha pot de crème and salted caramel for dipping.