We learned about Rood Food from our sons and suggested it for an outing with some friends. We had amazing appetizers (grilled octopus, pork belly, squash blossoms) and mains (asparagus salad with shrimp, oxtail) but the pies were the main attraction. We were told not to miss the salt and honey (which sounds terrible to me) and it was a hit. I had the summer tequila lime, which was good, and another person had the smoky black raspberry, which she loved. We were very happy with our evening.
The menu has changed in a good way. So many options. The food was excellent! And there are a variety of unique & fresh cocktails. Katie was our server- so friendly, knowledgeable, helpful & customer- oriented. She had a lot of tables but it didn’t impact the amount of time she spent with us. We loved her!
@roodfoodpie Hello tastebuds! ⭐️⭐️⭐️⭐️ Sylvia 4-star = amazing A variety of dishes for everyone find a tasty meal. This is definitely a foodie restaurant. Plenty of drinks to try, plenty of appetizers to share, and don’t forget the pie. Seriously pie! So good. Cute atmosphere and definitely worth the try!
Fun little corner diner. Inside was charming and lots of seating. We ordered the Banana Pie which was amazing! The crust was delicious, the fruit was fresh, and the whipped cream tasted handmade. I would have loved the opportunity to get a couple more individual slices of the pies to go. But they don’t really give you that option when you walk in. Regardless the food was amazing and we want to try more of their menu.
If you’re seeking fresh, tasty and flavorful food then you’ll be quite happy at Rood. Everything that we ate was really fresh and cooked perfectly. The carb cakes were really, really good, the chicken and waffles were great and we loved both the banana and the amaretto pie offerings. I will certainly be back… too many places don’t combine the flavor, the ambiance and the service.. big thumbs up on all three at Rood! Cheers
RUN, don’t walk to Rood! Absolutely loved the menu selection, food, drinks and pie! Their chef hit it out of the park.
First time here last night. Absolutely incredible! We came for a drink and dessert after dinner. Waitress was so nice and accommodating. Suggested the salt & honey and she knew what she was doing! I even ordered a slice to take home. Can’t wait to visit again! And again and again. Huge fan!
Really amazing pie. For dinner, I order their chicken and waffles. I was already stuffed, but I had to try the buy. The best decision I made in a long time was to get their peanut butter pie. You’ll love it.
I am absolutely certain I didn’t wake up this morning saying I was going to eat “fish cheek” or any cheek for that matter. When I suggested a date-night for Jill and I, I thought of Rood Food & Pie. It had been in my shortlist and then Jill saw a segment on the Cooking Channel’s “Food Paradise Show. “. So for the first time since my bout of Covid and my subsequent diet I took the blinders and governor off and eat without restrictions. Here goes…. We started with whipped goat-cheese and blackberry bruschetta. Which is presented as goat-cheese, wildflower honey , heirloom tomatoes, organic Pom seeds, roasted pine nuts “, a balsmic reduction on a grilled French sourdough. Sounds busy right ? It wasn’t, it was a thoughtful combination that grabbed the creaminess of the goat cheese the crunchiness of the sourdough( awesome with the grill marks and toastiness), the freshness of the arugula & tomatoes, nuttiness of the pine nuts & pom seeds and the tartness or the balsamic drizzle. Wow. Great start. I also had the fried deviled-eggs with bacon-fat whipped deviled-egg, Oaxaca chili aioli, fennel pollen, fish roe and chive oil. This was the consistency of a scotch egg with a creamy, light deviled-egg concoction. Jill’s entree wise their special, Pistachio-crusted halibut cheeks in a thai curry sauce with crispy fennel, chili-marinate mushrooms & topped with a charred pepper relish. She stabbed my hand when I wanted to try it. It was lightly fried and a light white fish. The pistachio and curry popped and the star of the dish were the chili-marinated mushrooms with their heat. There simply wasn’t anything bad on this plate. My entree was, and I stress I don’t say this lightly, “the best” Shrimp & Grits I have ever had. The grits were fluffy and they were spiked with Andouille Sausage chunks & gulf shrimp in gravy with chili oil. I wanted to lick the plate. Jill got a Pineapple dark and stormy which contained, Gosling’s Rum, blackberry liqueur pineapple juice and ginger beer. Jill gave it a double thumbs up. Before I talk about the pie or multiple pie slices we tried, I wait to point out the exemplary service we received. Katie, our server, was funny and knowledgeable. And her recommendations were spot on. We would ask for her as our server again. When We ordered our pie slices…4 varieties for 2 people( knowing we were taking the most of it home) we covered our bases. Pie Slice 1 My favorite was the salt & honey pie. Any pie that starts with a small bowl of bee pollen and Katie saying “wait until your dream about this pie tonight “ is going to be food porn. Check out my video. Sweet , crunchy and a bang of saltiness at the end. The Salt and Honey pie is described as wildflower honey custard, euro butter, Maldon sea salt and vial bee pollen. Pie Slice 2 Jill’s favorite was the Amaretto ( you had her at Amaretto ) Custard pie. Which is describe as Amaretto custard, vanilla almond butter crisp, whipped cream and toasted almonds with smoked sea salt. Sweet and salty. Pie Slice 3 Their new Peanut Butter Pie. Peanut Butter Mousse topped with salted nuts and whipped cream, chocolate cookie crust with a layer of chocolate ganache. What was nice here was the strong peanuty taste. Great interpretation of a classic pie. Pie Slice 4 Brandy Banana - brandy spiked pudding , bananas, nilla wafers, whipped cream and a caramel drizzle. The brandy zing was a great add! Yes I will go back and let me tell you about the chef. Chef Rachelle Murphy is only 23 years old. She revamped the menu 2 years ago ( Restaurant opened 2018) and is already a Best of Cleveland Top Chef Winner for her innovative cuisine. Rah Rah
Ive heard numerous horror stories about this place from a rude staff living up to their name, to hairs being found in the food yet still i was eager and even excited to try them out, going in with an open mind.. They told me I could sit to the left at either two open two top tables and then after returning from the restroom to wash my hands they then told me I was not welcome to eat there tonight and they were all booked up. As I have worked in restaurants before I can certainly understand having reservations but half the restaurant was still empty and it was more than an hour before most of their reservations began as they told me. Also I literally was just going to be in and out to participate in #ClevelandPierogiWeek and they offered me a fraudulent stamp on my Pierogie passport which was nice and all but honestly I wanted to actually try their food. I likely would not have been upset, merely disappointed, if I wasn't already told I could be seated at one of their two open auxiliary tables only to then be denied when there was clearly plenty of room and I was only going to be in and out. Its extremely sad as it prevents me from being able to complete my mission to visit all 26 participating locations and also I likely would have been a repecustomer. Instead now I'm just off-put.