Scenery is great but the food
is even better
by Annette Dixon
River Roast on the River with an address of 315 North LaSalle is great prime property. What is ideal about this restaurant is the ambiance that exudes within the walls and filters onto the patio. They are boasting of their new window and open cocktail service and I assure you it makes a difference especially with someone special.
River Roast Al Fresco Happy Hour was entertained by executive chef Cedric Harden who explained that some of his favorites were not on our plates. For example we did not receive samples from the Bites & Boards nor Sides or Roasts. But we were there for the cocktails and Wine. After all James Beard favorites were on the menu.
Some of the Favorite delights of the Chef Cedric Wild MushRoom Toast. With Fresh Herbs, Aioli, Scallions, Sourdough does sound good.
Chef Cedric mentioned his liking for Roast Chicken, carved tableside. His Apple Wood Smoked sounds good but I mentioned the Whole Fish Platter.
The explanation was the fish is actually Sea Bass Roasted or Fried and it is called Branizo. He prides himself for using the Chicago Markets at least twice a week and picks out his favorite produce and herb and spices. Every ingredient in his preparation is tested by smell and then prepared tested and accepted by Chefs before putting it on the menu.
When I heard he was born and raised near Ann Arbor, I felt he acquired his skills from there, but Chef stated he didn’t become interest in cooking until he was in his mid to late 20’s. Even though he bused,
served and managed in restaurants, he learned through training from Bill Kim, one of the greatest Chefs in the States.