The Root Restaurant is built on the ideology that local, seasonal food is not only a better way to cook but an obligation to nature. Sustainable sourcing and building relationships with our vendors are absolutely vital in our business model. Chef James and his team are constantly touring farms and working with butchers, brewers and artisan food producers to build his menus. Our intent is to showcase seasonality, locality and quality. We believe nature and the farmers do the hard work for us and we are summoned to showcase them through our commitment to our craft. Hand made, from scratch, seasonal, chef-driven cuisine.