Roots Pop-Up Bistro: A Chic New Era of Fine Dining Unveiled

Roots Eatery has taken a bold step in enhancing Maricopa’s culinary landscape with its inaugural pop-up dinner held on October 28, 2024. The restaurant, known for its upscale comfort food, broke away from its usual offerings by presenting a three-course harvest dinner paired with wines from Windmill Wineries in Florence.

Owner Chris Spear and Chef Dan Hanners aimed to create an elegant dining experience, distinct from the fast-casual model for which Roots is recognized. “We wanted to give this more of an elegant, fine dining experience,” said Spear.

The pop-up concept serves to invigorate Maricopa’s hesitant economy, a goal that has been part of Roots’ mission since its inception in 2017 as a home-based caterer. Hanners emphasized the restaurant’s commitment to local farmers and vendors, creating intimate meals that celebrate seasonal ingredients. “I love trying new things and bringing foods together in different ways that people here might appreciate,” he added.

Last night, the restaurant transformed its atmosphere, dimming lights and adorning tables with linens and centerpieces. This shift not only elevated the aesthetic of the dining experience but also enhanced the presentation of each dish, focusing on colors, textures, and thoughtful wine pairings.

The evening began with a summer harvest salad featuring fresh produce and seared scallops, which Hanners described as “a fresh, light dish with citrus notes from the cilantro-citrus dressing.” The main course, a seared salmon filet served over quinoa and accompanied by pickled daikon and garlic marinated green beans, continued the light theme. It was complemented by a refreshing cucumber consommé.

For dessert, guests enjoyed a unique take on bananas foster, with bananas flambéed in cognac caramel, showcasing the restaurant’s creative flair. Looking ahead, the next pop-up dinner is scheduled for November 18, featuring a menu centered around freshly harvested carrots and Mangalitsa pork, known for its rich flavor akin to wagyu beef. Hanners teased a standout dish of pork roulade wellington.