1 block Grace Saenz Dickson Co-owner Amanda A. Tracy shows off the Atlantic salmon and venison chops entrees. Rooster, as of our last visit, has kept up its dedication to the cuisine despite a change of chefs and a decline in the food's novelty.
Dishes can be deceptively complex.
The resulting harmony sings sweet, indeed. Fried frog legs, with a crispy tempura batter and served with creamy tartar sauce, mesclun salad and a perfectly balanced yellow tomato vinaigrette, the frog legs dish amounts to a salad that's ample enough for a light midday entree. Crispy fried quail is lightly smoked before frying and served on a green herb salad with another intriguing dressing, this one a Creole mustard vinaigrette. The balance in this dish makes a tightrope walker look clumsy. The lone blemish was roasted Vidalia onion soup, a thick, pasty, salty, brown gravy-esque mess.