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From Greenville's Roost to Yours: Dining with Integrity

By Kelly Church

Farm to table restaurants have boomed in popularity in recent years, but Greenville, NC restaurant Roost takes applies their own philosophy to it.

A spokesperson for the restaurant says the restaurant has a soil to city concept. Their concept incorporates locally produced foods prepared to honor the flavor of the ingredient, celebrating the foods the region has to offer and introducing an element of culture to it. It's in the center of the busy downtown area and serves as an escape with good, seasonal food that feels like home. They believe that having a team that loves producing quality, healthy dishes results in a better dining experience.

"Our menu features the highest quality organic and seasonal foods, built by a team of culinary professionals who have a passion for food and truly love what they do."

They say the most popular dishes at Roost are the duck confit street tacos with lime crema, asiago cheese, cilantro and pico de gallo on top; calamari pistou with charred lemon vinaigrette and olives; the rooster burger with jalapeno, smoked bacon, spiced mustard, tomato jam, pepper jack and a sunny side up egg; shrimp and grits; and the harvest table buffet.

The harvest table buffet is daily invitation to the community on behalf of Roost, to "indulge in our early morning standards built with care and attention to flavor." The buffet is a continental breakfast where everything is fresh, from the fruits to the granola's secret recipe. The hot breakfast includes biscuits and gravy made from scratch, local grits, eggs, bacon and oatmeal. Monday through Friday, the breakfast table also turns into a lunch buffet. On Sundays, the table becomes brunch, with fresh omelets made to order, or fried chicken paired with mashed potatoes.

"When you go out to eat, it is more than just filling your belly. A true soil to city concept utilizing ingredients from local sources, reaping from the bounty that this rich and vibrant region has to offer and they are prepared in a way that honors the ingredient as well as the local culture."

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