Resident Foodies: chicken at Roister

whole chicken and chamomile, fried and braised with gravy and spicy habanero sunchoke sauce

Roasted beets, endive, tangerine, blue cheese

hearth baked lasagna with burrata

hot and sour soup

milk and cookies

Resident Foodies say
: On Sunday night, we went to Roister, touted as “the Alinea Group’s convivial & casual restaurant.” Chef Andrew Brochu is the head chef at Roister, but we spotted Chef Grant Achatz (renowned chef of Alinea) in the kitchen (see below). The menu at Roister is pretty simple, with a limited number of offerings for a Michelin starred restaurant. But the food does not disappoint. The whole chicken is the main attraction, and it surpassed our expectations. It was cooked 2 ways: The fried chicken has the perfect crispiness, wrapped around tender pieces of chicken. The braised chicken was our favorite–succulent pieces of meaty chicken breast topped with a nice crisp skin. Delicious! There’s also a side of chicken salad, along with gravy and habanero sauce.

We also had the beet salad, hot and sour soup, lasagne, salmon (not pictured), and Yukon fries (not pictured). To top it all off, we couldn’t resist the milk and cookies.

Chef Grant Achatz