River Roast brunch on Sunday afternoon had great vibes! From the fully packed restaurant to the sun shining through the wall full of windows that look out on the river, the entire experience was fantastic. RR has live music every Saturday and Sunday from 12-3, as they feature their “Blues & Brews” event during brunch. The restaurant vibe is casual and the space is gorgeous – get ready to indulge in some great food and enjoy the view…
The Boatload of Veggies dish was by far my favorite at RR! It was an acorn squash filled with a variety of mixed vegetables such as roasted carrots, brussels sprouts, cauliflower, cherry tomatoes, butternut squash and parsnips, topped with arugula. It was served over a black lentil and cauliflower puree that added a unique spice flavor. All of the meals at River Roast (especially the boatload of veggies) had beautiful presentation… which is half the fun of eating out, isn’t it?
The Ash Roasted Celery Root was the one dish I tried off of the dinner menu. I definitely recommend a taste, as it had unique pops of flavor like pecans and honey. The Local Beets Salad had very fresh ingredients making it a must-have. I loved the lightness of the dish, which was accomplished with the touch of orange slices and balsamic. The RR Potatoes are definitely not your typical side dish – not surprising they are a River Roast signature item. They are cooked with salt, pepper and red wine vinegar for a little kick. GF Note: ask for the potatoes to be pan roasted, as they are typically flash fried for crispiness and not NOBREAD approved.
Although there are many meat heavy items, I would say it is also a very vegan friendly restaurant and the veggie-based meals were delicious. I had such a great brunch – from the fantastic food to the relaxed atmosphere. Since I was only able to sample one item off of the dinner menu, I would love to try dinner at River Roast. I’m dying to have a meal on the patio right on the lit-up river in the summertime. Next time you happen to be in River North, check this place out! Who’s ready for patio season?