Roister

We remember when we were kids at a restaurant
seeing the kitchen doors swing open and closed, wondering what magic hid behind them. Whether in a diner or a fancy white-tablecloth restaurant, the kitchen and the chefs were the hidden heart of the restaurant.

And so at Roister we’ve built our kitchens to be the restaurant. And our chefs are an integral part of service.

Roister’s food is rooted in primal cooking techniques combined with modern technology when it produces better results. The results are a combination of understated platings and vibrant flavors.

Welcome to Roister. You’re welcome to Roister.

Executive Chef: Andrew Brochu