Sunday, April 06, 2014

Roots Bistro Gourmand: Rustic Fare Meets Cutting Edge Gastronomy

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


Sam Hoffer / My Carolina Kitchen said...

New age meets classics, what an interesting and innovative concept. I know so little as an example about foams that I would enjoy seeing what they are doing. Sounds like a great place to dine.

Anonymous said...

That seared scallops dish is calling my name & mouth,..that dish looks lovely & divine too!

It sounds like a cool & lovely restaurant! ;)

Karen (Back Road Journal) said...

How nice to have a good restaurant like that in your area. Wild mushroom mousse and sea scallops sounds like a terrific flavor combination.

Catherine said...

Well, T.W., I passed this place each day during in the months after Hurricane Sandy as I stayed at my brothers in Bayshore, though never had the opportunity to try it. Perhaps one day I will. It sounds a bit like east meets west in the cooking experience. Blessings, Catherine

~~louise~~ said...

Hi T.W.
As a native of West Islip, I'm planning a trip back to Long Island before Summer's end. I will have to check out this "new" restaurant when I visit. For the life of me, I can not remember what was in that building before. Now, I'm curious:)

Thanks for sharing, T.W...

T.W. Barritt at Culinary Types said...

Louise, I'm not sure if I included the most recent occupant of the building in the story, but Chef Orlandi told me that the original building - way back when - was called Dagmar's Tea House. I'll bet your formidable sleuthing skills could turn up more!

Gloria Baker said...

This look sooo good TW
Love scallops!