Donna Buddy
Google
Roots is highly overrated. It's very small and noisy. We were seated at tables made from a natural slab of wood that was untreated with stains that had seeped into the wood, a bacteria haven. The food is mediocre at best. I ordered the French toast with ricotta cheese stuffing and strawberry rhubarb compote, which was a sickening mess! There wasn't any ricotta stuffing, just whipped cream in between, and it was smothered with the strawberry compote instead of just a dollop. My black coffee was delicious. My sister had the Spring hash with Hollandaise sauce, which wasn't hollandaise, but I guess their version of it, which was very spicy, to the point she couldn't eat it and when I flagged down the runner that brought our food and mentioned it, she just stated that's how we make our hollandaise sauce I guess. My sister just said she was going to take it home and doctor it so she could eat it later, it was not handled well. The dish was already spicy and the addition of a regular mild hollandaise sauce would have been an interesting contrast to the heat of the dish, complimenting the flavors. My niece had the Tiramisu French toast along with a side of potatoes, which she said was good. We waited a very long time for our food, and when I asked for a refill of my coffee, the guy picked up my cup by the rim of the cup instead of the handle which was cringe worthy. That brings me to the service. There were two guys, one just observed the tables and one took our order. You have this wooden disk that you scan so you can view the menu on your phone....very kitchy. The guy waiting our table seemed distracted and never came to our table to check on us, I had to get his attention for the additional coffee and water. Someone else brought our food, and the guy that hovers over the dining room, I guess, notified our server that it was time to drop the check, because that's when our server came back to the table. As we were leaving the table, they never wiped it down and proceeded to seat the next people. I think the owners need to give their staff additional training in serving as well as food safety and handling.