During a quick trip to Dallas, I couldn’t resist the opportunity to dine at one of Chef Tiffany Derry‘s restaurants, Roots Southern Table. I’ve followed Chef Tiffany since her time on Top Chef, but still, I left Roots an even bigger fan than when I entered.
The adage “Everything Is Bigger In Texas” proved true at Roots Southern Table. From the moment I entered the restaurant, I was delightfully overcome by the aromas emanating from the kitchen, which was a very appropriate start to my dining experience.
Location/Ambiance:
Located at 13050 Bee Street, Farmers Branch, Texas, Roots was an easy Lyft ride from my hotel. Located at the corner of a strip mall, Roots boasts an indoor seating area and an indoor/outdoor space for additional seating.
I dined at the bar, and was grateful for the fantastic recommendations from the bartender.
Roots has an open kitchen model, which I love. The bar is positioned near the Garde Manger, so I was able to watch several of the appetizers and desserts being prepared.
I got lucky, as a keyboardist and trumpet player was entertaining the diners while I was there … and I had a front-row seat!
F&B:
Two-Step $16
From the Creative Roots: Our Signature Cocktails menu, I ordered the Two Step, as per the bartender’s recommendation.
Described as ‘Our Simple Dance with Tequila, Lime, Agave, Ilegal Mezcal, & Sumac-Salt Rim,’ the smoky and spicy cocktail paired well with my first appetizer …
Fried Shrimp & Grits $15.00 *Modified for a pescatarian diet!*
Chef Tiffany’s Down Home Roots menu features Fried Shrimp & Grits, which is a modern twist on a southern classic.
The dish features Jalapeno Cheddar Fritters – stuffed with shrimp and grits – over a Sausage Tomato Stew (*I opted out of the sausage tomato stew that is typically served under the fritters*)
The first flavor I tasted was the Jalapeño, which worked with the corn flavor of the grits. The texture of grits and diced shrimp worked well in a fried, fritter form.
I noshed on the Fried Shrimp & Grits throughout my meal, and they were still super tasty when they were room temperature. These would slay for breakfast – if there was a world in which they would last that long.
Uncle Nearest Old Fashioned $16
From the Southern Roots: Whiskey Cocktails menu, I opted for an Old Fashioned. It featured Uncle Nearest 1856 Whiskey, Orange Peel, & Black Walnut Bitters.
I enjoyed the Old Fashioned as I ate the Fried Shrimp & Grits and started my second appetizer. It paired well with both.
Fuyu Persimmon Carpaccio $16.00
From the Modern Roots menu, I ordered the persimmon carpaccio for my second appetizer. Unknowingly, it was a perfect palate cleanser between my fried appetizer and main course.
In addition to the shingled persimmon featured, the dish offered Candied Pecans, Chevre, Lime, Mint, Pear, and Texas Olive Oil. This was a light and fresh appetizer with a variety of textures.
While I didn’t initially taste the pear, I realized that it was used as a layer of texture for the persimmon. A perfect marriage! The mint on the finish was lovely.
Texas Red Fish $34.00
From Chef Tiffany’s Supper Menu, I ordered the Red Fish – again, thanks to the bartender’s recommendation.
The perfectly prepared red fish was served with harissa and a side of Rock Shrimp Fried Rice. The Rock Shrimp Fried Rice is also offered as a side for $12.
The Harissa was slathered on top of the red fish like a barbecue sauce, which was a pleasant surprise.
I opted for a local beer with my entree, Fire Ant Funeral Red Ale, $7. The canned beer was served in a chilled glass and was easy to drink. It boasted a rich, malty mouthfeel with caramel notes and mild bitterness.
Desserts
Passion Fruit Mousse $12.00 (Not pictured: almond cookie)
Thanks to Chef David for sending this amazing dessert out for me. I wasn’t expecting it, so I dove in before I got a photo of the dish in its complete form. (My bad!)
The Passion Fruit Mousse wasn’t something I would have ordered on my own, but I would order it again!
The dessert bowl had Jasmine Granita on one side, Toasted Meringue on the other, with an Almond Cookie. The cookie was great for texture, but also as a vessel to get the sweet treat from point A (the dish) to point B (my mouth).
Orange Juice Cake $12.00
While my sweet tooth was more than satisfied with the Passion Fruit Mousse, I had never heard of an orange juice cake, and was very curious about it.
As per the menu’s description, the O.J. cake is: a Warm Butter Cake, with Orange, and topped with Crème Fraiche.
My favorite component of this dessert was the fact that the cake was made in a cast iron skillet which gave the cake a fantastic flavor and texture around the edges.
Final thoughts:
I would absolutely recommend Roots Southern Table to Dallas locals and fellow tourists alike. Next time I’m in Dallas, you better believe you’ll find me in a chair at one of Chef Tiffany Derry’s restaurants.
FYI, in addition to Roots Southern Table, Chef Tiffany has another restaurant nearby called Radici Woodfired Grill. Chef Tiffany’s Roots Chicken Shak is found in the Dallas suburb, Plano, and another in Austin.
ICMI, Chef Tiffany Derry is currently hosting Worst Cooks in America, so you can get a free cooking demo from her every Sunday at 8 pm on Food Network.
