Come for the ‘70s vibes, stay for the pie. Neon lights, fun florals and eclectic comfort food — Lakewood’s Rood Food and Pie creates a funky environment that exudes joy from start to finish.
More than just the friendly decor, which even boasts a trailer camper bar, that joy is derived from executive chef Rachelle Murphy’s excitement for experimentation. The 24-year-old trained at the Culinary Institute of Michigan and was mentored by Amanda Miller of Netflix’s School of Chocolate.
Since joining Rood in 2021, Murphy has since transformed the menu with unique ingredients incorporated into an approachable dish. Pigeon? Throw it in a wellington! Wild boar? Best served over ragu pasta. Each offering contains some comfort food element. The sweet and salty Pumpkin Gnocchi ($23) is made fresh daily with maple syrup-infused ricotta, and combined walnut dukkha, sage, brown butter, white balsamic and candied bacon. The gnocchi are seared right out of the water, leaving a crunchy exterior and pillowy, melt-in-your-mouth interior.
Even the plating is intentional with dishes varying in styles, sizes, textures and colors — from silver-blue glazed ceramic to lightweight floral-etched dishes.
“People hate me in the kitchen because we have different plates for each different dish,” Murphy giggles. Yet, she insists that “everybody eats with their eyes first,” so visuals are important.
Murphy shares that people often become friends with folks at the tables sitting next to them — which was true during our recent visit, as well. We quizzed the guests next to us about their favorite pie flavor, who — mouths full — nearly shouted “amaretto custard!” Another crowd-pleasing option is the baklava pie ($7.50), served with rosemary whipped cream.
You’ll leave with a belly full of all the makings of feel-good evening. rfpie.com
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