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.