Chef Carlos Salazar makes this one fried squid dish with rice, peppers, mint and a bunch of other stuff. It’s a dish that I have cravings for in the middle of the night, in warm weather, in the dead of winter, every time I PMS and every time I want something spicy, crunchy, minty and vinegary. It’s one of those things that defines Rook’s food to me: a dish you can’t get anywhere else in town. It’s so good that I forget to take a picture of it every time I eat it because I’m too excited to eat it again, so this picture of a whole fried red snapper from the restaurant will have to do.
I caught up with the chef and co-owner to talk about his new space at the Slate building, and grab a few video cuts of the dining room and kitchen. As you can tell from the video, it’s going to be a gorgeous location with a lot more room to get deep into your bowl of ramen with elbows out. Their new space will have more room with 80 total seats, plus a lot of counter dining.
Last I heard, a snag with chairs had pushed the opening back to the end of January. Keep your eyes peeled to this blog to get an exact date. We’ll keep you so ramenformed.