Phisher Price’s - My First Resturant Review...

Roosters,
Sounds like a strip club don't it?

Well, it's not. Add the words Wood-Fired Kitchen after Rooster's and you have a fine dining joint in the Southpark area of Charlotte.
http://www.roosterskitchen.com/

I found, upon walking in, a comfortably lit restaurant with the kitchen in the middle of the dining room, a ginormous bar and wine rack, er wall, um collection… let's just say there was an ass load of wine. The opposite wall is covered with slightly creepy stuffed roosters.

I was greeted by the manager, Laura Lee Peyton, and shown to a bar stool overlooking the sauté station and executive chef. Once ensconced on a mildly uncomfortable stool, (my butt is not happy on stools) I was immediately pounced on by a cheerful and eager waitron, whose name I regretfully forgot. She knowledgiably recited the specials at a quick pace and I quickly settled on the Braised Veal Cheeks and an order of pommes frites (that's french fries to you culinary neophytes) with barely a glance at the menu.

(For those of you who are going to harp on me for eating baby cow, please… I am an omnivore and unashamed… If you disapprove then you may not want to read further… I actually wax dreamy about the consumption of animal flesh.)

Back to the review…
The veal, two 2 to 3 oz medallions of meat braised in some wonderous ambrosia, came with mushroom ravioli that was perfectly prepared, at least I think it was perfectly prepared. Growing up, there was only one chef that cooked ravioli for me, and his name rhymed with Royardee, which, after an exhaustive Google search, turns out to be a totally fictitious name. Now imagine my surprise when the ravioli at Roosters didn't disintegrate went it hit my tongue. It was also not covered in that red goo that passes for sauce from the Chef…

Al dente ravioli aside, the star of the plate was the veal. As I sat on my ass numbing stool watching Executive Chef Ramon Taimanglo at the sauté station, I was treated to an expert demonstration of cooking skill. Ramon has mad sauté skillz. Mac & Cheese is prepared to order with what appears to be fresh cream and elbow macaroni, I wish I had asked about the cheese used but I never had the chance. Pan fried corn seemed quite popular as was the butter wilted spinach. There were a lot of dishes I would have liked to try, but I jumped on the veal cheeks and remained committed to my choice.

Now I have been rather verbose about everything so far but when the Manager, Laura Lee, approached and asked me how the veal was, my only response was some kind a half mute mewling of pleasure. The veal was beefy and tender and light and unctuous all at the same time, at that time though none of those words came to mind… I just sat there with what I am sure was the glazed look of a 4:20 teenager at 4:31. I was finally able to blurt out the phrase "No words" three or four times and wave my fork around like an spastic capuchin monkey and that seemed to draw a smile of appreciation from Laura Lee.

It was the little things that sealed the deal, the bottomless water glass, the bread to sop up the braising ambrosia, the perfectly made cappuccino. All top of the line.

Websters - Dessert:1: a usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal2 British : a fresh fruit served after a sweet course.

I chose the pistachio gelato, which was on par with the gelato I have had in Miami and Little Italy, 3 outstanding servings. It was served with some crunchy little biscotti like cookie, one end dipped in white chocolate and pistachios.

I do have a couple of small gripes:
The bread while having a beautiful crumb and cool mouth feel was only good after the chill fell away, it is not served heated. The pommes frites were your average fresh cut fries, too limp and under-crisped to for my taste. Pommes frites to me implies Belgian style fries. C'est la vie…

Final thoughts:Nice ambiance, cool kitchen, unique menu, chatty wait staff, in a good way chatty.
A really nice place for dinner or lunch.

†††† four out of five

J.A.F.A.R.