Roots Southern Table
Restaurant · Branch Crossing ·
Duck fat fried chicken, gumbo, and cast iron cornbread served.
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/22740898/southerntable__7_of_53_.jpg "Roots Southern Table by eater.com")
Duck fat fried chicken, gumbo, and cast iron cornbread served.
"Roots Southern Table, about 20 minutes outside the city centre in Farmers Branch, is both restorative and reinvigorating—classic comfort food in digs elegant enough to impress both your grandma and your out-of-town coworkers. With a menu separated into sections called Down Home Roots and Modern Roots, they make regional Southern cuisine through the lens of the chef’s family recipe and childhood memories. My Mother’s Gumbo is an immediate classic, peppery and loaded with shrimp and scallions. And every order should include the duck fat fried chicken dusted in a housemade all-purpose creole seasoning, with skin so crunchy that the sound could burst champagne flutes." - Team Infatuation
"Roots Southern Table, about 20 minutes outside the city centre in Farmers Branch, is both restorative and reinvigorating—classic comfort food in digs elegant enough to impress both your grandma and your out-of-town coworkers. With a menu separated into sections called Down Home Roots and Modern Roots, they make regional Southern cuisine through the lens of the chef’s family recipe and childhood memories. My Mother’s Gumbo is an immediate classic, peppery and loaded with shrimp and scallions. And every order should include the duck fat fried chicken dusted in a housemade all-purpose creole seasoning, with skin so crunchy that the sound could burst champagne flutes like the opera singer in Looney Tunes." - rosin saez, nick rallo, kevin gray, kevin gray, kevin gray, rosin saez, nick rallo, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, nick rallo
"Prepare to be tempted by Roots’ cast-iron cornbread and gumbo, staples in any Southern kitchen. Then, dive into some of its inventive main courses that take the spices and culinary approaches of Southern fare and elevate them using modern cooking methods. The duck fat-fried chicken is a longtime signature dish that now comes in a family-sized order for parties of two to four; the seasonal vegetarian dish, charred red cabbage steak with coconut garbanzo stew, is also a stunner. Diners can see right into the thrumming kitchen and watch the staff prepare everything with what seems to be choreographed precision. It’s a hallmark of chef Tiffany Derry’s restaurants. Know before you go: This small place is regularly packed out, and you’re not likely to land even a seat at the bar without a reservation. Don’t try to fly by the seat of your pants." - Courtney E. Smith
"Roots Southern Table, about 20 minutes outside the city centre in Farmers Branch, is both restorative and reinvigorating—classic comfort food in digs elegant enough to impress both your grandma and your out-of-town coworkers. With a menu separated into sections called Down Home Roots and Modern Roots, they make regional Southern cuisine through the lens of the chef’s family recipe and childhood memories. My Mother’s Gumbo is an immediate classic, peppery and loaded with shrimp and scallions. And every order should include the duck fat fried chicken dusted in a housemade all-purpose creole seasoning, with skin so crunchy that the sound could burst champagne flutes like the opera singer in Looney Tunes." - Nick Rallo
"After weeks of coverage of his random reviews around DFW, Keith Lee dropped a take on a Southern restaurant that 'really got our goat,' prompting a response from the outlet: 'this was our clap back, of sorts.' The episode was part of a larger run of stories cataloging Lee's visits and the drama that followed various owners' reactions." - Courtney E. Smith