Dining Review: Rooster and the Till

Decadence in a glass.

Decadence in a glass.

July is a busy month at my place of business, Nordstrom International Plaza. I work a crazy amount of hours and downtime is at a minimum. It was a great idea of my children to send their dad a Father’s Day gift card to one of our favorite restaurants.

The manager of the restaurant (who is also a friend) suggested that we sit at the bar so that we could watch the talented chefs work their magic. I felt like a judge on Top Chef, and we wanted to sample each dish after it was prepared. Ferrell Alvarez, a chef/owner (the other owner, Ty Rodriguez, cooked in front of us) stood between the cooking stations, observing, and checked each plate before it was carried by the servers to the patrons. Such attention to detail is evident in the creativity of the plating, and every garnish and fillip adds to the sublime balance. Many of the flavors are unexpected and this adds to the fun. The quality of the ingredients is beyond fresh, and this is largely what allows the imagination of the chefs to run wild. Rooster and the Till is for those who have a deep appreciation for a brilliant group of foodies who want to take you with them on a journey of taste, texture, and consumable art.

We were given an appetizer by chef Alvarez that was not on the menu; sliced sunchoke, fresh ricotta, roasted pistachios, and a bit of heat from I believe came from a chipotle drizzle. A little palate play never hurt anyone, right? Oh, and I forgot the grapefruit. He had created this dish for a private dinner recently held for a group of local and visiting chefs. We knew we wanted the gnocchi and short ribs… and we don’t share this. A red wine was discussed as we reviewed the excellent selections. After tasting two wines Miles brought us, we chose a Côte du Rhône, Mon Coeur. Miles suggested the chorizo crusted octopus/pickled raisins/carrot emulsion/squid black ink beans, and that arrived before the gnocchi — it was wonderfully unexpected and something we never would have tried. After the sublime gnocchi I had to have the foie gras/sous vide pear/cashew pear butter nutella/huckleberry gastrique, melt in your mouth luxury. The wine paired perfectly with these flavors, preventing a taste bud overload, but I wasn’t done yet.

I have eaten desserts in a glass, and many times they are a mess of layers and flavors that smush together in a disappointing muddle. This dessert was magnificent — mocha custard/”candied brioche”/honey roast pistachio/pistachio gelato/cherry geleé. I finished it all, sharing a couple of bites with my husband who watched me devour it with amusement.

Treat yourself and dine here sooner rather than later. Call for reservations early. And sit at the bar if you can get a seat. Let me know what you eat because the menu changes frequently. And thank you to everyone at Rooster and the Till for a truly memorable meal.

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Foie gras

 

 

 

 

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