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Roots Restaurant and Cellar

Roots Restaurant and Cellar Review

From naturally raised meats, to sashimi-grade wild-caught fish, and produce from farmer-slash-chef-owner John Raymond's own Cedarburg farm, its wholesome elements like these that keep diners coming back to their Roots. Executive chef Daniel Jacobs, a Chicago area native, promises more of the same freshest-of-fresh approach. Roots had already earned a reputation as a dinner destination, and now attracts fans to its Sunday brunch. Traditional early-day favorites have unique blends like an eggs Benedict with seared rare tuna, poached eggs, tempura nori, shitake-daikon hash and wasabi hollandaise; and the waffle Monte Cristo, made with Canadian bacon, smoked turkey and Swiss cheese, served with maple whipped cream. A tree-root motif brings a literal interpretation to the food that connects people with the earth, and views of downtown Milwaukee top things off.

    Contact Information

  • Address: 1818 N. Hubbard St., Brewer's Hill, Milwaukee, 53212
  • Phone: 414/374-8480
  • Hours: Open Mon.–Thu. 5–9; Fri. and Sat. 5–10; Sun. brunch 10–2, dinner in the cellar 5–9; cocktails in the cellar daily 4–12
  • Website:
  • Location: Milwaukee

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