Chef Tiffany Derry today announced that her latest restaurant concept, Roots Southern Table, will open its doors on Friday, June 18 at Mustang Station in Farmers Branch. Roots Southern Table invites guests to gather around the table for great food, great service, great conversation, and great impact.
The new restaurant is inspired by Derry’s upbringing on her family’s Southern farm, coupled with diverse global influences from her travels. For Derry, her family’s cooking style was about eating with the seasons, canning and preserving fresh-picked fruits and vegetables, and never letting anything go to waste.
“My grandmother was cooking field-to-table before it was a trend, and always welcomed guests with food. The dinner table was the heart of our family where we’d gather for special occasions over fried chicken, fish-fries, and crawfish boils,” says Derry. “Inspired by my culinary roots, this concept is something I’ve been cooking up for years and I’m thrilled to introduce it to Dallas.”
The menu pays respect to the South’s culinary history with global flavors, scratch-made recipes, and ingredients sourced from the region’s best purveyors, many of which are independent and minority-owned.
Menu highlights include the “Down Home Roots” section featuring starters like Tiffany’s Mother’s Gumbo with chicken, Zummo sausage, Louisiana shrimp, TexJoy file, and herb rice; or a slice of Cast-Iron Cornbread topped with Steen’s syrup, smoked salted butter, and preserves. “Modern Roots” features fresh takes on classics like Black-Eyed-Pea Hummus with a crispy pea fritter, XO chili sauce, and pea shoots; and a Spring Pea Salad with burrata, preserved lemon, radishes, and candied bacon. For “Supper”, guests can choose from the Crawfish Boil Ravioli with crawfish tails, Zummo sausage, corn, and herbs; Halibut with lima bean, okra, corn, spring onion, and roasted tomato; or Pork Osso Bucco with Texas tamale, West African peanut sauce, and mustard green salad. The menu centerpiece is Tiffany’s famous Duck Fat Fried Chicken served family-style with drop biscuits, watermelon rind preserves, and house-made sauces.
Dishes are paired with Southern-inspired cocktails. Current seasonal creations include the Southern Collins with gin, Steen’s cane syrup, seasonal melon shrub, club soda, and lemon; the Kingfish, a spin on a classic Vieux Carre with house infused plum rye whiskey, cognac, sweet vermouth, and lemon bitters; or the refreshing Debutante with house Orangecello, Lillet Blanc, prosecco, and seasonal fresh herbs. And for a bit of nostalgia, there is the Kool-Aid Cocktail with vodka, hibiscus tea, strawberry, dry curacao, lemon, and pounded sugarcane. The bar will always be prepared to make classic Southern libations such as the house Old Fashioned or the New Orleans-born Sazerac, as well as a list of craft temperance beverages for those who don’t partake.
Roots Southern Table’s minimalist design is understated and welcoming. With its intimate setting and open kitchen, the food, cocktails, service, and conversation truly create the engaging atmosphere. For safety, an AirPHX filtration system has been installed in the dining room to clean the air. And later this summer, a spacious outdoor patio will be added for al fresco dining.
Roots Southern Table is owned and operated by T2D Concepts, Derry’s purpose-driven hospitality group she founded with business partner Tom Foley, Esq. in 2016 that is fuelled by a spirit of service and a deep-rooted hunger to drive social change.
“Tiffany and I are both fierce advocates for creating equity in the hospitality industry. Through our advocacy and efforts to design a scalable model empowering ownership, we aim to bridge the gender and racial wealth gap,” says Foley. “We believe great food brings people together and great conversation unites people—we want Roots to be that gathering place where everyone is welcome.”
Roots Southern Table is located at 13050 Bee Street, Suite 160, Farmers Branch, Texas, 75234. The restaurant will be open initially for dinner from 5 p.m. to 10 p.m., Tuesday through Sunday, with brunch and lunch service to follow.
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