We are Honored to Receive Two 2022 James Beard Award Final Nominations for Best New Restaurant and Best Chef, Texas along with the recognition on The New York Times, Esquire, Dallas Morning News, D Magazine, Texas Monthly and others!
Roots Southern Table pays homage to the way Chef Tiffany Derry grew up eating in the South. Tiffany’s grandmother always welcomed guests with food. Food is what held the family together. For her family, field-to-table eating was not a trend but simply a way of life – eating with the seasons, canning and preserving fresh-picked fruits and vegetables, never letting anything go to waste (a true Southerner knows that potlikker is the best part of a mess of greens). Friday evenings were reserved for family fish-frys, fried chicken was the centerpiece of any special occasion, and crawfish boils were a summer staple.
Roots is more than the celebration of food. It is the celebration of who we are. Our founders, Chef Tiffany and Tom Foley know that we are stronger together and that we must honor our roots. At Roots Southern Table, Tom and Tiffany want to evoke the feeling that you’re coming home to those you love.
We hope you will join Tom and Tiffany at our Table for great food, great service, great conversation, and great impact.
Some of Our Favorites Beyond our Famous Duck Fat-Fried Chicken!
Fish & Grits
Fried Striped Bass, Local Old School Butter Grits, Creole Sauce
My Mother's Gumbo
Chicken, Zummo’s Sausage, Shrimp, Blue Crab, File, Herb Rice
Cast Iron Cornbread
Steen's Syrup, Sweet Potato Butter, Cranberry Apple Preserves
Duck-Fat Fried Chicken (Serves 2-4)
Marinated, Shef Tiffany All Purpose Creole Seasoning, Fried In Duck-Fat