Dine on farm-to-table comfort fare with a twist at celebrity Chef Kevin Naderi‘s innovative Roost, a traditional bistro located in the heart of Montrose.
This dinner-only, cozy and super-casual neighborhood bistro draws a diverse crowd from Montrose and River Oaks, as it’s sandwiched neatly between the two.
You’ll find folks sitting at wooden picnic tables out front, or settled into the intimate dining room where a cut-out window peeks into the kitchen of what was once a family home.
Chef Kevin Naderi
Having worked alongside legendary Houston chef Randy Evans at Brennan’s and at Haven, Naderi also staged at Picholine in NYC and Madrona Manor in Napa before opening Roost five years ago, when he was not quite 24 years old.
Having absorbed the gospel of farm-to-table cuisine, his menu is updated every few weeks, allowing for a focus on fresh, local ingredients, and a flair for creativity that keeps diners coming back for more.
Beyond the Famous Cauliflower
Much has been written about what quickly became Roost’s signature dish – fried cauliflower tossed in a savory miso dressing, topped with pine nuts and scallions.
It’s a mainstay alongside creative vegetarian offerings, daily soups and an ever-evolving menu of shared plates and entrees like the currently available saffron and yogurt marinated chicken kabob served with grilled veggies, warm pita bread, and dill tzatziki – a nod to Naderi’s Persian roots.
He “Beat Bobby Flay”
Chef Kevin represented Houston well last summer when he Beat Bobby Flay on his Food Network show bearing the same name.
The young chef delivered a tasty knockout punch to Flay with a clever twist on the comfort food staple cabbage rolls.
Naderi prepared the ground lamb and pistachios (cooking sous vide for tenderness) then placed them on heirloom tomatoes and feta cheese before topping the dish with a herbaceous vinaigrette.
Happy Hour Bonus
Roost does not have a full bar but does have a compelling beer and wine list with nothing over $70 and mostly local brews for the beer options.
All beer and wine offerings are 50% off, Monday to Friday from 4pm until 6:30pm.
You could enjoy two beers, an order of cauliflower and the stellar bread service with three yummy spreads for less than $25.
No Valet, No Reservations
The good news is that there’s no valet. The bad news is that there are only but a few dedicated restaurant parking spaces and street parking can be somewhat challenging to find on the weekends but persevere. It’s worth it.
Reservations are only taken for parties of six of more but the wait is typically only on weekends and with the new wine bar waiting area upstairs, it’s less of an issue than when the restaurant first opened.