Chicago Restaurant Week 2022: Dinner at ROOH

This is part of a series of posts about Chicago Restaurant Week 2022, held March 25–April 10. To browse past Restaurant Week coverage between 2013 and 2021, click here.

Sweet potato chaat with kale tempura, tamarind, and mint chutney
Sweet potato chaat with kale tempura, tamarind, and mint chutney, in front of green pea & goat cheese kulcha

Best Bite: Restaurant Week seemed like a great opportunity to finally try ROOH’s progressive Indian cuisine. The most exciting bite of the meal was the sweet potato chaat, with the crunchiest kale-puffed rice pieces interspersed with the softer roasted sweet potato and an acidic hit from the yogurt. The entrees were also impressive. The savory layer between the two slices of paneer added depth, and the lamb shank’s mild curry also had great flavor.

Paneer pasanda with red pepper makhani and fenugreek and Bengali lamb shank (kosha mangsho) with pearl onions and cilantro
Paneer pasanda with red pepper makhani and fenugreek and Bengali lamb shank (kosha mangsho) with pearl onions and cilantro

Other notes: The textural surprises continued into the chocolate rum ball dessert with a cookie-dough-like halva crumble, tiny bursts of raspberry, and more crispy chocolate. A colorful marigold-garnished mango cocktail rounded out the meal.

Chocolate rum ball with toasted milk ice cream
Chocolate rum ball with toasted milk ice cream
Shimla Retreat cocktail with Misunderstood ginger whiskey, mango eau de vie, Dimmi apricot and peach flower liqueur, and lemon
Shimla Retreat cocktail with Misunderstood ginger whiskey, mango eau de vie, Dimmi apricot and peach flower liqueur, and lemon

The details: ROOH, 736 W. Randolph St., Chicago.

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