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Words cannot describe how delicious the Roots version is. The round cake served warm and topped with vanilla ice cream, macerated blueberries, and whipped cream could feed at least four people. Known as the quintessential American cake, it is reminiscent of a buttery pound cake but extremely moist. I would endorse this dish as a winner for anyone who wants to sample a few items rather than one large plate.įinally, we tried the dessert specialty, butter cake. The sandwich was filled with lobster, delicately dressed and supremely fresh. My personal favorite, the lobster roll, arrived on the classic split-top buttered roll. The cup of lobster bisque was light with chunks of lobster meat and potatoes.

The slider, served inside a tiny brioche roll contained a generous portion of tender steak slathered with horseradish cream and crispy onions. The rectangular plate held the three portions in a neat row. The McCarter trio consists of a Filet Mignon slider with horseradish cream and crispy onions, half of a lobster roll and a cup of lobster bisque or clam chowder. I am always looking to sample a few items from the menu, so when I noticed the McCarter Trio, I had to ask my server about it. This enormous side-dish included the potato mixed with the addition of broccoli, bacon and melted cheddar cheese. My friend chose the wedge and a twice-baked potato that was double the normal size. petite Filet Mignon with spinach and garlic whipped potatoes. The menu was chock-full of steakhouse favorites like a classic wedge salad with blue cheese and an 8 oz. My server brought the pan to the table and served them piping hot alongside sweet butter sprinkled with flaked salt. This service is appreciated as any contamination could cause a serious reaction. One server brought out her meal while mine was handled by another. Her requests to alleviate any cross-contamination were taken seriously in the kitchen and in the delivery of our meals. My dining partner has a severe shellfish allergy. A warm greeting followed up with a lot of attention to detail like regular refills on drinks and napkins re-folded if you stepped away from the table. The dining room is gorgeous and elegant.įirst, it is important to note that the service is exceptional. The decor is clubby with wood-paneled walls and leather seating. Thoughts: Roots has four restaurants in New Jersey with the new addition of the Princeton location (previously a French brasserie) which opened in 2019. The entrees list steaks, salmon, and scallops but for vegetarians, there are delicious options like roasted cauliflower steak and veggie Shepherd’s pie. The sandwich list is mouth-watering with a slow-roasted prime rib with horseradish cream and hot au jus, crispy chicken, and an open-faced colossal crab cake. The raw bar includes seafood “cocktails” like lobster, jumbo shrimp or lump crab – de-shelled and perfectly chilled. Menu: Along with tantalizing appetizers like Applewood smoked slab bacon with a maple glaze, there is creamy clam chowder and lobster bisque with chunks of meat as well as a wonderful list of salads. Their other locations are in Morristown, Ridgewood, and Princeton, New Jersey. The name and the mink vault remained, the latter incorporated into the restaurant as part of the decor. There are four locations in New Jersey – the first opened in Summit in 2006 on the site of the iconic “Roots” clothing store. Location: Roost Steakhouse is located at 98 University Place, Princeton, New Jersey. Roots Ocean Prime is serious about steak, but it has incredible seafood as well. It is aged and cooked to perfection at 1800 degrees. At Roots, the beef is prime, center-cut, and sourced from quality ranches in the mid-west. The word prime refers to the grade given by the USDA to describe quality beef. The concept reflects the old-fashioned dining experience of a New York Style Steakhouse. There is a feeling of nostalgia when you walk into a Roots Ocean Prime Restaurant.