Resident Foodies say: Roots is a family owned restaurant in Milwaukee, opened by Chef John Raymond in 2004. Roots is in the local (farm to table) movement and has its own garden right down below its patio, which supplies much of the vegetables for the dishes.
Last December, Roots hired a new executive chef, Daniel Jacobs, who worked at a number of excellent Chicago restaurants, including Green Zebra, Spring, Tru, and North Pond. The current menu is fun and eclectic, with a fusion of various cuisines including Asian, Italian, and American.
Last night, one of the dishes we tried was the San Francisco Cioppino, a fish stew of Italian-American origin famous in SF. It was delightful! The dish consists of mussels, shrimp, fish, scallops, saffron arborio, and fennel~tomato broth . All were perfectly cooked, and the broth tasted like nectar from the gods. We especially loved the vivid red-orange color of the stew, especially in the cast iron skillet.
Resident Foodies say: March 17 is St. Patrick’s Day, the occasion when everyone is Irish for a day. In Chicago, the City dyes the river green and holds its annual parade at noon, probably the biggest in the country. This year the Chicago river will be dyed green at 10 a.m. and the parade will start at noon.
Although green beer is usually the beverage of choice, we are opting for a tall glass of milk and this decadent chocolate cupcake, with buttery frosting, topped with chocolate and green-dyed sprinkles and, of course, a shamrock. The cake is mouth-watering moist, with just the right amount of chocolate to savor. Partaking of this delectable creation is not for the faint of heart. It’s gooey, chocolatey, and so unbelievably good. Erin go bragh!
Resident Foodies say: Panera Bread is one of our favorite “fast food” places. Their bread is yummy, and their stock is on a tear these days. Today we picked up this glazed pecan roll, baked to perfection.
What we like most: The color of the bread matches perfectly the color of the pecans. This is an incredible feat–no doubt the result of much testing and perfecting in the oven. The combination of pecans and soft bread gives the roll an incredible texture, softness with a nice crunch. And who can forget the sugary glaze that coats the roll–and, afterwards, your hands–with guilt-laden gooeyness.