Roister Chicago Opening Jobs
Travel | Roister in Chicago: A High-End Spinoff Goes Casual and Fun Bites Credit... Allen Hemberger The chef Andrew Brochu was deep into the development of a new restaurant in Chicago when he came across a promotional video while doing some research on the internet. Mr. Brochu liked the trailer for "The Lee Bros. Charleston Kitchen" cookbook, and he especially enjoyed the music credited to Roister. Curious about the word, he looked up its meaning, and, to quote Leslie Nielsen quoting a thousand other gumshoes in "The Naked Gun, " bingo. "The definition was 'to revel in a boisterous manner or to be loud and drunken, '" Mr. Brochu said. "I said, that could be the name of a restaurant, Roister. " The name fit what Grant Achatz, the highly regarded chef at Alinea in Chicago, and his business partner Nick Kokonas had in mind when they enlisted Mr. Brochu to create a casual restaurant in the West Loop. The idea, Mr. Brochu said, was to showcase "global ingredients — we gather inspiration from everywhere and kind of smash it into this neighborhood environment that's loud and, I hope, fun. "
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That is, until a Lisa Frank-inspired Yeezy line begins parading down the aisle to dubstep, and you realize some looks really are just silly and not very good. A meal at Roister is like this, too: if you're confused by what's happening, it's not you. It's them. Food Rundown Clam Chowder Dip The dip comes with lavash crackers and has no discernable clam flavor - it tastes primarily like Old Bay seasoning. It's also aerated, giving it the thick and foamy texture of a Cool Whip dessert. The novelty doesn't add anything to the dish and comes across as unnecessary, like someone really wanted an excuse to use an air canister. Aged Cheddar Rillettes This is pretty tasty. The cheese dip is rich and salty in a good way, and the fry bread it comes with is well-baked. There's some roasted cauliflower sitting on the cheese that doesn't need to be there, but it's easy to eat around it. Cresta Di Gallo Pasta If you made pasta in a dorm hall kitchen, it would probably taste like this. The noodles are overcooked and the bland white sauce (made with mushrooms and snap peas) tastes like a recipe in the back of People magazine.
Best fried chicken sandwich in Chicago by chef Andrew Brochu. (Nick Kindelsperger/Chicago Tribune) This has already been the year of the fried chicken sandwich, but now there's even more news on that front: Mark your calendars for next summer when the chef who created the best in Chicago returns. Andrew Brochu, who left Roister nearly one year ago to the day, will open Brochu's, with fried chicken and fancy seafood, he said by phone. Inspired by his Southern roots, the casual neighborhood restaurant is expected in West Town by late spring to early summer in 2020. His eponymous Brochu's will serve the fried chicken sandwich we ranked as the city's best. Brochu made the sandwich, served with sunchoke hot sauce and chamomile mayonnaise, famous at Roister, the Alinea group's most casual concept. Alongside buttermilk biscuits with foie gras pate and strawberry jam, the chef been working on one dish for years now. "It's the idea of a traditional low country seafood boil, but I'm calling it a tidewater stew, " said Brochu.
Great spot with a chic, hipster vibe across from Google. Food was amazing and would definitely go back next time in Chicago. Date of visit: October 2019 Helpful? View more reviews
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Reviewed July 13, 2020 We went to Roister with my sister for brunch. Service was great; everyone social distancing and using hand sanitizer etc. We had aged cheddar rillettes, granola and yogurt, chicken and waffles and hot chicken sandwich. They were all delicious. So where the fries! We each... had a mimosa. They were good, but they were like a thimble full. I would skip drinks next time and just have a mimosa at home:) More Date of visit: June 2020 Helpful? 2 Reviewed February 4, 2020 Finally getting around to write this review because I still can't forget their chamomile insfused fried chicken & the attention of the staff! I have visited the restaurant last year twice in one week and this will mean first Saturday night we were a... party of 3 and haven't made reservations because until the end I wasn't sure (reading some reviews before and because my dinner reservation at Alinea didn't work out for the time I was in Chicago). As walk-ins we were friendly welcomed and seated by the bar followed by nice chats and recommendations about the food and wine selection with their fried chicken was a revelation & the cheddar rillettes are to die for!