Roots owner and chef Brad Root uses seasonal, natural ingredients to prepare tongue-tapping dishes in an upscale dining environment. Split into three courses, the dinner menu harnesses locally harvested farm products to create deceptively simple dishes. Dive into the first course with Dungeness crab and avocado ($11) topped with vermouth vinaigrette, and then spear a baby-spinach salad with egg, bacon, and cider vinaigrette ($6.95). Main courses inducing mouth-clapping include chicken breast ($16.95) with Yukon Gold potato gnocchi and artichokes, a top-sirloin burger ($11.95) with grilled onions and hand-cut fries, and halibut fish and chips ($14.95) with coleslaw. Roots' lunch menu offers tinier tastes of many of the dinner menu's selections, with crispy fried oysters ($10.95) and a local baby-shrimp salad ($11) summoning sustenance from the world-weary waters of the Pacific. At lunch or at dinner, guests can satisfy grape-teeth with a choice from Roots' impressive list of local and California wines, or sip cocktails from the full bar.
The recently renovated Hollywood Bowl, enchants guests with polished corridors and automated scorekeeping. On Thursday–Saturday nights starting at 9:30 p.m., both locations activate their black lights and ample supply of firefly essence for cosmic bowling, when rollers negotiate tricky splits in a kaleidoscopic environment. At Hollywood Bowl, guests can enjoy burgers and beers at Club Hollywood Sports Bar in the glow of 14 47-inch TVs. Both locations also boast their own arcade room, where players can compete in classic games such as Frogger, skee-ball, and seeing who can carve a marble bust of a Roman emperor the fastest.
Every year, chef Pat Jeung travels the world, bringing back exotic recipes and culinary alchemies from the farthest reaches. He also selects from the nearest reaches—he grows his own free-range vegetables, grass-fed fruits, and humanely picked herbs on a 30-acre farm in the Columbia Gorge.