Roux takes its culinary cues from the other side of the Gulf, fusing traditional creole recipes with New Orleans's prominent Asian and Cajun flavors to create what they call "creole nouvelle". And though New Orleanians tend to be pretty protective of their grub, the Tampa Bay Times said Roux's food "should silence any authenticity grumblers." The dinner menu features classics such as char-grilled oysters with compound butter and a seafood gumbo with Gulf Coast shrimp. More inventive creations include the bayou bolognese—wild-boar andouille, alligator sausage, and pappardelle in red gravy.
Despite the rich entrees, guests should definitely save space for cocktails. As with the food menu, there's an intriguing mix of New Orleans classics and originals, though fewer entries are served with tartar sauce. Beyond the French 75s and vieux carres there's the NOLA mimosa, a blend of pisco, balsamic vinegar, basil, lime, berries, and champagne.