Chef Philippe Corbet and Chef James Orlandi are shattering assumptions of what a restaurant “should be.”
|Olive Oil Poached Salmon with Fried Chick Peas|
The co-owners of Roots Bistro Gourmand in West Islip, Long Island have deep respect for the roots of cooking, but aim to transform the traditional bistro experience using techniques of New Age gastronomy.
|Seared Sea Scallops with Wild Mushroom Mousse|
Dining at Roots evokes the charm and flavors of French country cooking propelled into the future with gastronomic tools like foams, emulsions and vacuum sealing. In the words of Corbet and Orlandi, the Roots experience “juxtaposes high end cuisine with humor and accessibility.”
Read my profile of Corbet and Orlandi here in Edible Long Island’s Spring 2014 Innovation Issue.
©2014 T.W. Barritt All Rights Reserved