"In March 2020, Rood was just hitting its stride. The unique slider-and-pie shop was generating big buzz for its food, setting, and communal dining style. COVID put an end to the party. What came out on the other side was an entirely new menu, helmed by whiz Rachelle Murphy. Her seasonal menu shuns tedious standards in favor of big-flavored compositions like sweet corn crabcakes with pepper jam, roasted beet salad with smoked whipped mascarpone, and wagyu beef-stuffed tortellini. The shop’s famous pies made the jump to the new menu too, with fat slices of brown-buttery Salt and Honey served with a vial of crunchy bee pollen for topping." - Douglas Trattner
Rood
