For such a small restaurant, Root 174 has a rather large reputation.  With enough tables to seat no more than twenty people or so, you walk into pedestrian decor, pizza parlor tables, and a very bland-appearing bar.  The bar is stocked with the classic cookbooks, such as Modernist Cuisine and Julia Childs.  I had a good laugh thinking of the chefs, flipping through the books preparing the dish.  It'd be akin to surgeons flipping through an anatomy book in the OR!\n\nThe menu is seasonal - so my selections may not  be relevant in the future, but the food was excellent.  If the crispy brussel sprouts remain on for apps, it's a must-get.  They are crunchy, savory with bacon, and sweet with some honey(?),  The plate was gone in sixty seconds.  My counterpart did not want to venture into the land of bone marrow creme brulee, and we got the wedge salad - which was really good.  I'm not a big fan of salads as appetizers, but c'est la vie.\n\nEntrees were a duck sausage with gnocchi and some ricotta.  The duck sausage was flat-out awesome.  The gnocchi was easily the best I've ever had.  I've heard the Top Chef critics describe perfect gnocchi as \"pillowy\" before, and now I know what they mean.  The gnocchi might as well have floated in my mouth.  The entire dish was a hit.\n\nThe pork belly was equally fantastic - although I would recommend that you get it as an appetizer for 4.  It's so flavorful and rich, four pieces may be too much for an entree.  Some of the sides, like a pickled relish, tend to get lost in the dish as well.  But, man, I am craving that pork belly right now.\n\nDesert was a Nutella bread pudding, and a bit of a letdown.  The bread pudding was definitely average, and tasted more like stale french toast.  The raisins, nuts, and nutella, did bring some joy to the dish, but it paled in comparison with the apps and entrees.\n\nRoot 174 is a very casual environment, and certainly a foodies' delight.  It's a great find and well worth the trip.