Take Root

In the middle of nowhere, one seating per night on a three-​day serving week, impossible reservation… nothing stopped me from coming here, my second to last Michelin star in the city.
Since there is no menu anywhere, I brought an open mind before dining in. Turned out that they would provide you the menu upon completion of meal. Dinner kicked off with the carrot ball — as I dipped my ball into the green garlic sauce, I literally started to feel my palate opening up. The course that absolutely amazed me the most would be the sour beef soup with squid — with the help of ginger oil, the soup presented a slight touch of umami flavor that caught right into my heart. The savory main course duck was impressive to the least — very tender breast, extremely flavorful sausage, and crispy skin with sweet potato. I could never imagine someone cooking duck with sweet potato until today… The «pie» type apple sorbet towards the end was refreshing and cleaned up the thickness of food.
I felt like each single course at Take Root was seamless and full of imagination. Flavor was one element of its success, but I guess the crucial factor that brought its fame was collaboration. I’m really looking forward to coming back and enjoying more seasonal adjusted dishes; the only concern was that probably I would not be fortunate enough to secure another reservation…

My husband took me here for my birthday and I was very pleased.
We first had the lambballs and crones. The lamb was flavorful and fluffy. We had crones for the first time and although they do not look appealing, they tasted very good-​it was a pickled vegetable.
I am not a fan of oysters, but the oyster with white soy tapioca was delicious.
We were also served a beetroot, marigold and begonia salad with hickory smoke. It was scrumptious. It was a perfect combination of salty and sweet with a hint of smoke.
I also felt like a scientist when we were served the cabbage «tea» which was like a soup. We were given a ginger oil bottle and an onion paste with a piece of persimmon. It was suggested that we add each as we pleased. I added the onion paste first and it tasted like a meat broth. Then I added the ginger oil and it tasted like a Chinese soup I have had before. I had bites of the persimmon after each sip and it added a sweetness that went perfectly with each sip.
Complimentary: We were then served the best slice of bread I have ever had in my whole entire life. This probably sounds crazy-​I am writing about a piece of bread, but it was as fluffy as a cloud and the crust was like a piece of a croissant. It was served warm and I added butter. It tasted good with and without butter. I can have this slice of bread every day of my life. If they sold this bread I would buy a loaf every week. I was actually upset because I saw other patrons NOT finishing the fabulous bread.
The tuna with the peanut sauce was cooked perfectly and was like eating a piece of steak.
We also had squash with sweetbread and lobster foam. I love squash and lobster bisque. It was a great combination– it tasted like squash and lobster soup in one.
I love duck and duck was served three ways by sausage, chicharon (crispy diced duck skin pieces) in a salad and sliced pieces of duck. It was so good and this was the first time I have had duck sausage.
We also loved the dessert. We had eucalyptus ice cream with an apple pie mix. I was hesitant about the ice cream, but it was mild and tasty, and surprising went well with the apple pie.
We also had a molasses, clementine, sesame desert. I loved the combination of the sesame with everything else which made each individual flavor jump on the taste buds.
Complimentary: We were also served a mini chocolate fudge that I ate in one bite. The chocolate was perfectly smooth and not too sweet. We were also given a sweet wine that wast a perfect ending to a great meal.
I would love to go back.

Almost cried before, during and after. Still shocked by basically the best dining experience I’ve ever had in NYC.
I already tried this concept back in Porto, Portugal and was very glad when I was invited to Take Root. Price fixe, 12 seats and the beginning of the meal starts at 8. Don’t worry, they will wait for you. And you will feel at home.
Exquisite ingredients for highly creative and original cuisine. The elegance of the plating, the music, decoration and general ambience is nearly sublime.
The owners, Anna and Chef Elise, a couple of under 30 years olds, makes me even appreciate more their work and passion for what they do.
Not so expensive for the experience, 7 courses plus two desserts.
Can’t wait to try it again since they change their menu very often.
Thanks for feeding us and showing us your talent in your own «home». I will see you again soon.

Dammit, why is there no 6 star option on Unilocal,as Take Root absolutely deserves it… Probably the best meal I have had in NYC in 5 years.
After booking a month in advance the wife and I went on their first night open in months after an extensive renovation (November 5^th). It was a complete gamble in our eyes, as despite the Michelin star there were only 12 Unilocal reviews at the time and you have absolutely no idea what they are going to serve you (and there are no substitutions or special requests). This is an ideal scenario for me as I hate making decisions and will eat pretty much anything. My wife is adventurous but is always wary of places where you don’t have any say or choice. At $ 120 a person and ¹⁄₃^rd the price of Brooklyn Fare, we decided to take the gamble and man oh man do we not regret it.
The first thing you need to know going in is that while you are in for a world class meal, this is not like The Modern or Daniel, where there are essentially 5 staff members for every diner (who are so attentive that they know you have to go to the bathroom before you do). Instead, here you just have 2 people (the chef and her partner) working their asses off to serve a 10 course meal to 14 people. Unlike other equally high caliber restaurants, where there is an army of sous chefs in the kitchen making your meal so the the chef has all the time in the world to come out and chat it up with you, the chef at Take Root is working far too hard to do this. Nonetheless, we were impressed she did take the time come out and individually, yet albeit briefly, introduce most of the courses to each table. That being said, give her a break and don’t try to start a conversation… just shut-​up and dig into the amazing food. If you really need to have a world class chef falsely stroke your ego while you bore them to death with your oh so impressive food scene knowledge, do us all a favor and go somewhere else.
The second thing you need to know is that this is a tiny space, so they are going to sit you where they need to sit you (they make this very clear on their website). I recommend making sure you are the first one there so the odds are more in your favor of getting one of the tables.
The third thing you need to know is that they will not be showing you the menu in advance, so enjoy the ride as you go into this meal blindly. The cool thing is that they do give you a hard copy of what you had at the end of the meal, but unfortunately, it is just a basic description, versus the detailed explanation they give you while presenting each dish. I wish I could have recorded their presentation!
I am not going to run down the list of insanely good courses we had, as I could never give it justice. Just trust me, and understand you will be blown away by both the food and the very inventive presentation. Also not giving the meal justice are my pictures (it is dark and romantic in there so hard to photograph), but nonetheless, am including in this review just to give you an idea of the incredible range.
While the $ 120 doesn’t include alcohol, we were pleasantly surprised that the wine and beer list was very reasonable. As per their recommendation, we went with a sparkling pinot noir ($ 40). Yes, sparkling sounded odd to us, but since we were already trusting them on the meal, figured we would go for it and it was fantastic. Was also impressed they had a Maine Beer Company beer, so had to go for that.
Trust me and just make your reservation at Take Root today before it is too late and there is a 2 year waiting list… you will thank me. I can’t wait to go back.

Etant à Brooklyn, voici une opportunité pour visiter l’une des tables les plus médiatisées depuis quelques mois, «Take Root «. Une réservation pour laquelle il faut d’avance communiquer ses détails de carte financière et qui nous informe qu’il faut «tous «être présents pour les 20 :00. Pas une minute de retard car les retardataires risqueront de se voir refusé l’accès ou après quinze minutes de retard auront manqué des assiettes… Douze couverts en tout et pour tout, ce qui explique le pourquoi du comment. Pas un restaurant conventionnel mais plutôt un lieu pour épicuriens qui se rencontreraient comme chez des particuliers. D’ailleurs il faut savoir que le concept démarra dans un appartement… Et pour information additionnelle, l’établissement n’est ouvert que les jeudi, vendredi et samedi.
Ouvert début 2013 non loin du Caroll Gardens, l’établissement proposait initialement des cours de yogas la journée et le soir de la restauration. La cheffe Elise Kornack fût au préalable une artiste, puis travailla dans un grand nombre d’établissements dont le réputé «Aquavit «où elle officiait comme sous-​chef. Avec sa partenaire Anna Hieronimus qui deviendra responsable de salle, elles décidèrent d’ouvrir cet établissement combinant une cuisine sophistiquée avec un côté artiste. C’est l’année passée que cet établissement obtenu sa première étoile Michelin ! Une cheffe donc qui fait la une des médias avec quelques nominations telles que «meilleur nouveau chef «dans le New York Magazine, sans compter l’impressionnant nombre de référence dans la blogosphère. Une cuisine inventive se focalisant sur des associations de saveurs limitées à quatre éléments afin de préserver des goûts et textures que l’on pourrait considérer comme «nettes «au contraire de ces associations souvent complexes et mêmes fatigantes…
C’est dans un quartier subissant de Brooklyn subissant probablement une certaine gentrification que se trouve «Take Root «. Dans une rue plutôt résidentielle, une devanture illuminée vous indiquera que vous êtes arrivés.
Les convives sont la plupart arrivés et nous serons placés «à la table du chef «qui en fait est en réalité un comptoir avec quatre convives qui peuvent aussi dîner face à la cuisine qui se trouve derrière un mur. Un lieu qui ressemblerait plus à un studio qu’un réel restaurant, avec ses quelques tables et murs blancs et sans réelle décoration. Pas vraiment un lieu zen mais plutôt minimaliste où le strict minimum a été imaginé. Pas de couverts, juste deux verres et une serviette en papier.
Etant sur le côté droit de ce comptoir nous avons pu entre-​apercevoir à travers une petite fenêtre la cheffe qui nous a vraiment bluffé car tenir seule une cuisine avec 12 convives n’est pas donné à tout le monde. Tout est soigneusement orchestré et à aucun moment nous aurons eu l’impression d’attendre. En plus de cuisiner, elle se déplace également souvent en salle pour présenter les assiettes.
Un repas donc qui durera environ deux heures et demi avec un menu imposé à 120 USD sans compter les boissons et taxes.
Une série de bouchées avec pour commencer des cœurs de poulet fumés sur un petit biscuit avec sur le dessus une fine tranche de betterave. A côté des crones qui ont étés transformés comme des «pickles «à savoir vinaigré. Une jolie association de textures qui éveille les papilles.
De surprenantes huitres «Beau Soleil «avec une gelée de tomates vertes et huile de poireau. Ces huitres proviennent du New Brunswick au nord du Maine. Fines et légères elles sont rehaussées par le goût de cette gelée légèrement acide et le côté presqu’un peu fumé de l’huile.
Nous continuons avec une mousse de pommes de terre très légère et onctueuse accompagnée de fenouil légèrement frit et d’hysope qui est une plante médicinale. Dans le fond du bol une délicieuse réduction pour amener une touché très gourmande au met.
Nettement moins convaincu par le plat suivant un peu trop ludique et sans réelle saveur. Une infusion de chou dans laquelle l’on peut ajouter à sa guise quelques gouttes d’huile au gingembre ainsi qu’une pâte d’oignon plutôt concentrée. On mélangera le tout que l’on accompagnera d’un morceau de kaki.
Arrive deux magnifiques brioches qui seront tranchées et servies à chaque table. Probablement la meilleure qu’il m’ait été permit de manger. Légère, un parfum vraiment exceptionnel, que l’on accompagnera d’un beurre fouetté légèrement salé.
Entrée suivante avec une salade composée de céleri, poire, navets, raifort sur une sauce montée au parmesan. Rafraichissant mais me laissera un peu indifférent.
L’assiette suivante m’aura fait une assez grande impression mais me laissera une impression d’inachevé. Une tranche de courge butternut sur laquelle se trouve une mousse de ris de veau et déposée dans un bouillon réalisé avec du homard. Les associations de saveurs sont ingénieuses mais l’épaisseur de la tranche de courge est trop grande.

The concept was great but execution hit the mark. For such an intimate setting, the chef provided little to no commentary on the food and just regurgitated what was already on the menu for the night. Comparing it to other Michelin restaurants, like Brooklyn Faire where the chef really took the time to talk to each guest, I didn’t get that vibe here. With the price, you are also paying for the experience and it just wasn’t there.
High price point given the food and experience.

I generally prefer small «mom & pop» restaurants, tasting menus, and wandering through new areas in BK.
I think, at cheaper price point, this would be a 4 star but i can’t justify cost with what we got. at $ 120 per person, it’s on par with Momofoku Ko in price ($ 175 pp) & just about any other city tasting menu. In ingredients, while yes, they were fresh & obscure, most skewed to be vegetables which didn’t justify the premium price point. Portion size (while still filling at the end of the meal) were diminutive — we had 4 jawbreaker sized potato croquettes.
Service was brisk & clinical but not personable — perhaps it was an off day as everyone else is glowing about it.
The ambiance is certainly intimate as it only seats 12 people. We sat at the counter, which usually means you’ll be able to talk to the chef etc. But that wasn’t the case here so ask for a table. You’ll also be more comfortable as i spent much of dinner perched at the edge of the seat but angled so my knees wouldn’t hit the counter backing. (i’m 5’8 with about normal proportions for torso: leg)
Presentation & food was excellent. everything tasted great & it definitely seemed as each dish involved much thought… and while yes, part of the experience… so is price for value.

Creative and tasty food that features intersting ingredients. I loved the blend of crunchy and soft textures and sweet paired with salty flavors. Service was excellent as the co-​owners serve every dish. It’s very hard to get a reservation at this 12-​seater with only one seating per night. Luckily I got off the wait list. To get an idea of the quality of the food, take a look through my pictures. The most exotic thing I tasted was the lamb tongue.

Eating at Take Root is a commitment. You have to make a reservation a month in advance and be prepared to fork over the cost of the meal ($ 105 per person) if you cancel less than 3 days in advance. You must arrive promptly at 8 and be willing to be surprised by the food since there is no menu online. But if you’re serious about food and want to experience a pretty unique dinner, the commitment is definitely worth it.
My boyfriend and I came here on a Thursday. We arrived about 20 minutes early and were seated at the counter (the restaurant only accommodates 12 people and you are told via e-​mail in advance where you’ll be sitting). Dinner service doesn’t begin until 8, but the owners will bring you beer or wine while you wait. Once dinner starts, you will be served in the order you arrived.
In this day and age, everyone is used to looking at menus online before going out to eat, so there’s virtually no element of surprise involved in eating anymore. This is why I loved the fact that we had no idea what to expect at Take Root. Needless to say, the surprises were all delicious. In order, here’s what we had:
–*Mussels with mustard seed and fennel frond
–*BBQ flavored beet with hickory and chicken egg yolk
–Butternut squash with coriander, chocolate mint, and butternut tea
–*Sweet potato crisps with yukon gold potato dip with trout roe
–Duck breast with pearl onions, walnuts, and black garlic
–Diver scallops with cabbage, pear, sorrel, and mustard greens
–*Sunchokes with eucalyptus, chestnut, and truffle
–Lamb with wheatberry, cauliflower, and olive berry
–Labneh with grapefruit ice
–*Chamomile ice cream with molasses and honey
Those of us sitting at the counter also got a lamb belly fritter. And everyone received a mini apple pie (sort of like an apple pie cookie) after the final course. Everything was great, but the dishes marked with asterisks above were my favorites. If you’re like me and want to remember everything you ate, don’t worry. They will give you a copy of the menu at the end of the meal.
Both of the owners are gracious and attentive. You can tell they put a lot of care into everything they do. Eating here was a special experience – one that is worth the wait and the cost. I certainly hope to return at some point in the future.

My boyfriend made a reservation 30 days in advance (Take Root policy) through Amex concierge service. Somehow our information was taken down incorrectly. Apparently, not only do you have to make a reservation 30 days prior and give your complete credit card information in case of no show, you also have to confirm your seat via phone AND email the week of the event. Because they had our phone number down wrong and couldn’t get a hold of us, we showed up to eat and were denied seats. The couple who run the restaurant offered no apology for the mishap and when we expressed our disappointment and told them it was my boyfriend’s birthday, they could only shrug their shoulders. We were the first guests to arrive 20 minutes early for the dinner. There are a million different ways the owners could have made a bad situation into a comical, happy one. Offer an apology, give a free glass of wine, guarantee a dinner another evening — they need a lesson in customer service. I don’t care how amazing the food is — the attitude and atmosphere carry more weight. They are in the business for the wrong reasons if they don’t care about the happiness of customers. My boyfriend has an uncommon name. One google search could have led the owners to the correct phone number or email address — we live in a modern world! We’ve never tried the food, but we already hate the place and will never return. We decided to go to French Louie instead! We told the host about our bad experience with Take Root and they gave us free champaign! Exemplary customer service. Go to French Louie! Good food AND good people.

Absolutely amazing, a splurge that was totally worth it! Came here on a rainy Saturday with the boyfriend. The ambiance is nice — the restaurant is lit well enough to see the food, the music is just the right volume where you can hear your date talk but not necessarily every other word being said at the other tables, and the décor is charming. This is not a party atmosphere, nor is it super overtly romantic, but the room has a definite warm glow-​y buzz as the clientele seemed to be all couples and everyone seemed really into the food.
The food is unbelievable — some dishes are mindblowing in their flavor combinations, others are for their high level of execution. I have never had better octopus or ice cream in my life, and the butternut squash tea soup with husk cherries blew my mind. The care in which both the chef and front of the house take in explaining the dish to each table shows how much pride they take in their craft. The service toes that perfect line between attentive and unobtrusive. The playlist rocks. The wine list is great as well, plenty of reasonable options. We will be back for another special occasion, if we can even score another reservation.
Tip: We got there exactly at 8, but felt like we were a little behind as other tables had drinks and snacks. In the future, I’d try to get there around 7:45. Also, the neighborhood is charming and good for a post-​meal walk!

I walked by here one night, just to look in at the pretty space and ask information about this new restaurant. So this is not to review the food but the customer service. I’ve never written a Unilocal review before but this compelled me to.
Basically the host cut me off to say their reservations were complete for that evening (I wasn’t even inquiring about that), practically closing the door on me saying, everything is on the website. I’ve worked in many restaurants balancing competing busy needs, so I am always sympathetic to the waitstaff. But as a host, isn’t the job also to be the face of a restaurant and nurture potential business, rather than just say, please leave? Particularly for a restaurant about connection?
I’m sure the food is as phenomenal as everyone says, and that they are small enough and exclusive enough to attract the customers that they want, but it left me with an unsavory feeling. I won’t be trying this.

Care.
It’s a simple word, but one that permeates every aspect of dining at Take Root.
From the food (exemplary) to the wine list (curated), the service (immaculate) and ambiance (intimate). Each step Take Root makes is full of care, full of precision, and each bite from Elise’s kitchen is oh. so. delicious.
One thing I particularly enjoyed about the Take Root is the reverence of my fellow diners for each aspect of Take Root. This restaurant invites the kind of folk who, simply, worship food. No pretense.
I was not in a large stuffy restaurant looking around nervously at the other tables to see if my clothes were fancy enough (aka: me @ Le Bernardin last month); I was not in a typical Brooklyn trend-​spot hoping the drink/​dish I ordered was cool enough to impress my waitress (Does everyone in Brooklyn have to wear that many accessories? Am I going to be deported from this borough for liking rose wine??) For the record, rose is a GREAT choice to go with this nuanced and eclectic menu.
Each time a new course came out, voices became hushed, we strained to peek at the lucky diners who received it first (Democratically, they serve patrons in the order that you arrive). When Elise or Anna shared what went into each dish, we listened, earnestly. It was a unique experience. Neither of them explained what was most obvious– each course came had a cloud of Care floating above the plate, dreamy enough already but further frothed with giddiness & love.
And all that is necessary because they recently raised the price from $ 85 to $ 105, which, for me, takes the meal from «Oh I can splurge on this if I skip wine & tighten my belt for a few weeks!» to «Do I deserve this Splurge? (Capital S there) Umm…» I don’t know the answer to that.
But if the question is, «Do i recommend Take Root?»
YES. Unequivocally.

One of the best, if not the best, and well-​considered meals I’ve ever experienced. Each course was unique, beautifully presented, delicious and presented in a laid-​back and warm atmosphere. Definitely worth the splurge.

Delicious. Great Service. Beautiful location!
The chef and host have made this a standout restaurant. Each course was sublime and the whole meal an extra

Take Root offers an affordable, quality tasting menu in a casual, yet intimate environment. This cozy storefront turns into a 14 seat gourmet experience three nights a week at the expert hands of Elise and Anna. Reservations are a must. The only «con» is the location which is a hike from the subways and has tricky street parking — but that means there should be more tables for me!
Perry L. and I opted to try Take Root for our staycation special meal. I love tasting menus — the variety, the beautiful plating, the clever flavor pairings you would have never imagined. Tasting menus are an invitation to open your palate’s horizons and you don’t have to lift a finger or make any decisions!
We entered Take Root in the middle of a downpour, wet and not a little grumpy. We were ten minutes late because the walk took longer than we thought. Ana greeted us warmly when we entered, the last party of the evening, and happily took our sopping wet umbrellas and got us a drink. (They do offer several wines, but opted for Boylan’s ginger ale.) The intimate homey environment allowed us to relax, chill out after our hectic walk, and enjoy the soundtrack to a pleasant evening. The dress code is lax for a meal so fine — many of us were in jeans, a few in blazers or dresses. A pair were having an anniversary meal. The largest group was a table for 6 — I would guess the largest party they could accommodate at one table is 8.
The courses are paced well and portions are small, but for eleven different dishes, there was plenty of food without feeling like a stuffed turkey at the end. Every dish was plated with care and Elise takes time to explain each dish’s ingredients. She also was cognizant of the allergies we wrote in our reservation (she can’t make too many substitutions, but she will leave things out if you may have problems).
The courses:
Malt vinaigrette potato croquette with caviar
Radishes with ramp yogurt and chicken skin salt
Fennel and black garlic encrusted sweetbreads
Fresh loaf of bread with whipped brown butter
Cured asparagus in macadamia olive oil soup with coriander blossoms
Morels with hickory smoked mussels
Spring green pea tortellini with chocolate mint leaves
Hudson valley duck with chickweed and sweet onion purée and lobster sauce
Gala apples with goat milk emulsion
Coffee mouse w/​toasted coconut, lucky sorrel, and chocolate ganache
Chamomile shortbread sandwich cookie with milk jam (caramel)
Each dish was incredible. I enjoyed every single one of them. And Elise and Anna pour a lot of love into their work together, which seals the deal for me!
They are in the New York Times here:
I would recommend Take Root wholeheartedly for a special meal. Maybe a proposal in Brooklyn Bridge Park, then a lovely meal here. Or celebrating a parent’s milestone birthday. Take Root’s $ 85 tasting menu isn’t cheap for an average meal, but for a tasting menu of this caliber and for the right occasion, I find it well worth it.

First of all, coming from a critical eater, 4 start is a big compliment. The place is intimate and charming. The owners are attentive and easy going. There were many good dishes, and the presentations are stella, with feminine touch. The memorable dishes were the sunchoke, onion soup, duck breast and the goat cheese with apples. The chef’s palette seem to lean in the delicate & refined spectrum, and succeeds in extracting clean flavors. Almost like applying kaiseki techniques to global ingredients. The results are delightful. The drawbacks to me were the first and the last course. Unfortunately, 1^st impression and last impression, although minute, sets the tone in major ways. The potato starter was heavy on the vinegar, left caviar undetected. The texture was unclear. The coffee coconut mousse was too cold in temperature which disrupted the flavor and the texture and came off too traditional since my expectation was built high by all the courses before then. More diversity in wine would be nice too. All in all, you won’t regret visiting this well ran establishment and taste some great food without dealing with much formality. I’m just expecting and hoping for more and would like to try again when the menu changes.

Take Root is a one of a kind experience in a city that is constantly looking for THAT kind of experience. It starts with the incredibly specific attention to detail that is obviously deliberate.
I’m not just talking about the food.
The details given attention to helped create the most unique dining experience. The vibe is intimate. The music playing makes you feel comfortable and is just the right tempo. The service is impeccable and done with a smile and the wine is carefully selected by the owners that added to the dishes.
The food…
Nine course menu with the freshest seasonal foods.
Presentation of food is very carefully crafted
Flavors that match perfectly
Colorful
Symmetrical
You wake up the next morning still deciding on what your favorite dish was. Was it the quail? The home made pasta? Onion barley-​miso?
To be honest, I made a reservation the following week and I wouldn’t be mad if I had the same courses. Make one for you immediately.

Absolutely phenomenal. One of the most delicious meals and most unique settings I’ve experienced in five years of NYC dining.
Each course is prepared thoughtfully — it feels like attending a dinner party at the home of an accomplished chef.
The founders went above and beyond to undo a series of mishaps involving reservations that they’d canceled inadvertently (first our anniversary, then Valentine’s Day). To overcome that deficit and still wow our palettes is truly saying something special about Take Root.
For a special occasion, you can do no finer.

Without a doubt one of the most intimate and special dining experiences I’ve ever had. Joe chose this as my birthday dinner and he couldn’t have picked a better place. With tables for only 12, and a soundrack set to «woo», Take Root is romance central.
With only a chef and one server (I believe they are a couple — another notch on the romance-​o-​meter!) everything is personal and special. The chef brings over every dish, lovingly explaining her inspiration. The tasting menu is seasonal so you probably won’t get what I had — but some highlights for me:
— the salt and pepper potato pop (my words), with caviar amuse bouche — its like condensing a traditional British fish and chips with salt and vinegar into a single, precious mouthful of BANG!
— I also absolutely adored the little sunchoke parcels bathing in a pool of fragrant mushroom and eucalyptus. I’d never have believed it possible, but this worked beautifully and was the very epitome of a wintery meal.
— also the finale of duck breast presented with two carrot jous (or is that jouses) — one from the carrots and one from the carrot tops. The juxtaposition of the bright green and orange look amazing and tasted just as good.
Honestly I could was lyrical about every course — but you get the idea. Its wonderful, worth a visit and with a reasonable by the glass wine list, you really can’t go wrong!

If words could truly give a window into the dining experience at Take Root, they would no longer be discussing Take Root.