ROOH Chicago, the Indian restaurant and cocktail bar rooted in San Francisco, will open its second location this Spring in the city’s West Loop neighborhood at 736 W Randolph. The culinary concept is conceived by Chef Sujan Sarkar in partnership with restaurateurs Anu and Vikram Bhambri.
Indian Designer Debashish Sarkar, as well as Chicago-based Box Studios’ Gwen Harley (Senior Lead Designer), Ferdinand Dimaling (Principal/Architect), and Carlos Rivera (Technical Director) have constructed the interior of the restaurant. Split into three floors, ROOH Chicago aims to pay homage to the restaurant’s Indian roots, the design of the space employs the use of aged color washed walls, rich fabrics, ornate tiles, as well as textural panels and curtains. From crystal chandeliers hanging from the ceiling to imported floral wall coverings from Indian fashion designer, Sabyasachi, and a mural of a woman gazing towards the first floor bar area, ROOH Chicago has incorporated details into every corner of the restaurant.
Chef Sarkar, a TimesChef of the Year in India, will combine the country’s rich traditional and regional flavors with the use and influence of local Chicago ingredients and modern techniques to create his dishes. To complement the food menu, ROOH offers a beverage program that allows guests to choose from 12 seasonal cocktails based on Ayurveda and its six tastes, or rasas – sweet, sour, salty, pungent, astringent and bitter.
“We have always been intrigued by Chicago and all the high caliber restaurants and chefs it has to offer,” says Chef Sarkar. “We are excited to introduce the ROOH concept to this amazing foodie city and incorporate the culinary influence of Chicagoans into our menu as time goes by. We look forward to welcoming everyone to the city’s newest dining destination of Progressive Indian fare.”
Executive Chef Sujan Sarkar comes to ROOH Chicago as the current Executive Chef of both New York’s BAAR BAAR and ROOH San Francisco. Chef Sarkar has previously served as the Executive Chef at two of India’s most successful restaurants, Ek Bar, a modern Indian gastro bar that was awarded the 2016 “Best New Cocktail Bar in the World” by Condé Nast Traveler UK and serves as India’s first artisanal cocktail concept, and Olive Bar and Kitchen. Additionally, he has worked at the Michelin-starred ‘Galvin at Windows’ at London Park Lane and also spearheaded Mayfair London hotspot, Automat and Almada.
ROOH Chicago, the Indian restaurant and cocktail bar rooted in San Francisco, will open its second location this Spring in the city’s West Loop neighborhood at 736 W Randolph. The culinary concept is conceived by Chef Sujan Sarkar in partnership with restaurateurs Anu and Vikram Bhambri.
Indian Designer Debashish Sarkar, as well as Chicago-based Box Studios’ Gwen Harley (Senior Lead Designer), Ferdinand Dimaling (Principal/Architect), and Carlos Rivera (Technical Director) have constructed the interior of the restaurant. Split into three floors, ROOH Chicago aims to pay homage to the restaurant’s Indian roots, the design of the space employs the use of aged color washed walls, rich fabrics, ornate tiles, as well as textural panels and curtains. From crystal chandeliers hanging from the ceiling to imported floral wall coverings from Indian fashion designer, Sabyasachi, and a mural of a woman gazing towards the first floor bar area, ROOH Chicago has incorporated details into every corner of the restaurant.
Chef Sarkar, a Times Chef of the Year in India, will combine the country’s rich traditional and regional flavors with the use and influence of local Chicago ingredients and modern techniques to create his dishes. To complement the food menu, ROOH offers a beverage program that allows guests to choose from 12 seasonal cocktails based on Ayurveda and its six tastes, or rasas – sweet, sour, salty, pungent, astringent and bitter.
“We have always been intrigued by Chicago and all the high caliber restaurants and chefs it has to offer,” says Chef Sarkar. “We are excited to introduce the ROOH concept to this amazing foodie city and incorporate the culinary influence of Chicagoans into our menu as time goes by. We look forward to welcoming everyone to the city’s newest dining destination of Progressive Indian fare.”
Executive Chef Sujan Sarkar comes to ROOH Chicago as the current Executive Chef of both New York’s BAAR BAAR and ROOH San Francisco. Chef Sarkar has previously served as the Executive Chef at two of India’s most successful restaurants, Ek Bar, a modern Indian gastro bar that was awarded the 2016 “Best New Cocktail Bar in the World” by Condé Nast Traveler UK and serves as India’s first artisanal cocktail concept, and Olive Bar and Kitchen. Additionally, he has worked at the Michelin-starred ‘Galvin at Windows’ at London Park Lane and also spearheaded Mayfair London hotspot, Automat and Almada.
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