For Immediate Release:
November 3, 2011
For More Information:
Liz Goliwas Bodet
504.583.5550; egoliwas@bellsouth.net
THE “ROOT” OF IT ALL
Local chef to open upscale, Modern American restaurant
ROOT n. the place where something begins, where it springs to life; v. 1. To come into existence;
originate, 2. To take root to put forth or establish a root and begin to grow.
New Orleans, Louisiana – Chef Phillip Lopez is proud to announce the establishment of ROOT restaurant, on
November 14, 2011, in the historic Warehouse District of New Orleans. ROOT will offer Modern American cuisine
rooted in traditional flavors and techniques.
Chef Phillip is a progressive force for new ideas in food preparation, techniques, textures, and service
and his passion for the art of the meal fuels his fascination with food creativity. “To me, cooking is a form of
communication, and I want to talk to my guests through each bite they take,” states Chef Phillip. “Meals were an
important part of my childhood; eating together as a family, talking about the past and the future, and food invokes
those memories and helps creates a new story. ROOT is my story.” Challenging his imagination, he approaches
his dishes with ingenuity and conviction sourcing interesting ingredients that provide sharp, clean, bright flavors.
“I am serious about food, but it is meant to be playful. I offer my guests that ‘WOW factor’ by putting my own spin
on classic favorites, while respecting the flavors of the food.”
ROOT’s menu is designed to offer “Plates” to enjoy solo or to share with others. Divided into “Socials,”
“Beginnings,” “Middles,” Principals” and “Endings” Chef Phillip offers an open book for guests to write their own
story through food. Housemade charcuterie and sausage, including pots of pâté and rillette, hog’s head-cheese,
morcilla, chorizo and merguez are featured as “Socials.” Chef Phillip’s signature dishes include Louisiana Pickled
Shrimp and Shrimp Stuffed Deviled Eggs; Ménage à Foie, a special daily preparation which includes Phillip’s
signature “Foielly Pops”; and the Cohiba Smoked Scallops, served with chorizo dust, caramelized cauliflower and
fennel choucroute.
Phillip was the son of an Army family and spent his childhood living in Germany, France, Spain, Austria,
Holland, and Puerto Rico, which gave him an early glimpse of the Old World cooking that is the root of his cooking
style today. Phillip followed a culinary path through Virginia Beach, Washington D.C. and New Orleans gaining
valuable experience and honing techniques under chefs Michel Ricard and John Besh. In 2010 Phillip became
Executive Chef of Restaurant Rambla, a modern-style restaurant with French and Spanish influences. Just prior
to opening ROOT, Phillip was named one of Louisiana Cookin’ Magazine’s Chefs to Watch.
ROOT’s 62-seat dining room offers a sleek, modern design awash in hues of green and white, with white
leather banquettes. Large, spanning windows pour natural light on the dining room by day, and turn it into a sexy,
contemporary experience at night. A white tiger granite bar accommodates 15 guests looking for the ultra,
modern experience, with wood inlays and decorative lighting. ROOT will serve lunch Monday through Saturday,
11am – 2pm, dinner Monday through Wednesday 4pm – 11pm, and will be open until 2am Thursday, Friday and
Saturday.
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