The Root Cellar
If the picture of the perfect, oozy, yolky poached egg wasn't enough to persuade you to visit The Root Cellar right off the bat..please do read on. Behind the brick storefront and curving arches that frame this cozy spot lies not only some of the best food in the city, but also an amazing story and a meaningful cause.
The Story
Prioritizing fresh, local and organic produce, The Root Cellar <http://rootcellarorganic.ca/#who-we-are> has a simple mission; to promote, purchase and use more produce from local farmers. Opening up in 2012, the restaurant has been sourcing their food from small-scale and sustainable farms in the London area from day one.
The owners, Jeff Pastorius (owner of on the move organics), Aaron Lawrence, Joel Pastorius and Ellie cook, all come from rather diverse backgrounds; but it was their common desire to utilize food from local farmers and share it with the community that ignited the idea for The Root Cellar. Working with Chef Paul Harding, they offer seasonal hearty meals year-round.
The Scene
Walking into The Root Cellar is like walking into a magical little hobbit nook. The colourful artwork and greenery hanging from every wall and ceiling make you feel like all your troubles have been left outside the door. It's the kind of space where you can sip a cup of coffee by day, and enjoy a pint of beer with friends by night.
The Grub
The menu at The Root Cellar is about as diverse as the owners. Whether you're in the mood for a wholesome chickpea quinoa bowl, or an indulgent poutine with pulled pork and duck jus, there is seriously something for everyone. They even have vegan and gluten free options for a number of their dishes, making it a safe bet to bring a large group.
With a focus on fresh local ingredients, you can expect the menu to change with each season. The summer months bring in the refreshing and crisp flavours of peaches, plums, fiddleheads, and corn, while the winter menu includes the robust tastes of beets, parsnips, rutabaga, and carrots. They also have an in-house bakery, and offer fresh bread and baked goods every day--all made with 100% organic & local flour from Arva Flour Mill.
Some current menu highlights include the Twin Pines Cider-Braised Cabbage Grilled Cheese, the Wild Caught Manitoulin Whitefish with potato cake, kimchi bacon and a poached egg, and the infamous Local Water Buffalo Burger. Pair any dish with a local vineyard wine or London Brewing Co-Op beer, and your set.
If I still haven't convinced you to eat here, I guess read on.
Dinner & Drink Combo:
Looking to pair something with your evening glass of wine? Might I recommend the mushroom appetizer and the house red from Southbrook Vineyards. The dish features local mushrooms from Whitecrest farms served on some of their house-made sourdough bread and a little drizzle of truffle oil and shaved water buffalo gouda on top.
My Meal Visiting on Saturday morning meant I was lucky enough to enjoy their brunch, hence the oozing goodness of the egg. The oh so tempting runny egg dish is called Dante's Eggs, and it include two soft-poached eggs over a bed of kale and black beans cooked in the house-made spicy tomato sauce. The thick home-made bread is perfect for soaking in all the sweet and savoury flavours of the dish. It reminds me of a sloppy joe - breakfast style. My guest ordered the colourful Breakfast Burrito, and it is actually as delicious as it looks. OH, and their home-fries – top notch.
One of the reasons I find the food so tasty here, and I hope you'll agree, is the freshness of the local ingredients. Using local produce allows the authentic and intense flavours of the food to really come through in each dish.
To The Root Cellar, local means knowing the farmers by name - and as someone who likes to eat local as much as possible, I love that I am supporting so many local producers when I eat here.
So while we work through the next bit of winter, you’ll probably find me here, enjoying a glass of Booch and munching on some truffle fries. Hope to see you there!
