ROOST – BEST BISTRO 2012; HOUSTON PRESS

“ … Naderi's multiethnic food shows off Houston's melting pot of cuisines with a subtle Southern touch, and the selection of local beers is terrific for washing it all down.”

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FIRST TASTE OF HOUSTON’S ROOST, DELICIOUS MISCHIEF

September 19, 2012

“You know the trend in crabcakes, right? More crab, less breading? Sometimes I think the dogma is way too harsh, since seasoned breading (sometimes dismissively called “filler”) actually tastes really good in intimate relationship with crab. Naderi replaces that taste around his lush lump crabmeat with what your Grandma would call “curried mayo.” I’m not sure what all is in it, but it’s welcome to show up at my table at Roost anytime, along with very non-Grandma things like jalapeno coulis, chayote squash and cabbage slaw.”

John DeMers, Delicious Mischief

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ROOST RESTAURANT IN MONTROSE IS DELICIOUS PLACE TO NEST, HOUSTON CHRONICLE

February 27, 2012

“Combined, these elements make for a place that is being loudly chirped about. On weekends, the dinner-only restaurant is enviably turning tables up to three times a night. “I’m not here to reinvent the wheel,” Naderi said. “It’s a neighborhood joint — a place to hang out and have something good to eat.”

Greg Morago, Houston Chronicle

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HOUSTON PRESS 100 FAVORITE DISHES 2012: NO. 20, ROASTED CAULIFLOWER AT ROOST

August 31, 2012

"It's difficult to choose a single dish at Roost that I've enjoyed more than any other. Over the course of several visits to chef Kevin Naderi's eccentric Montrose bistro, I've indulged in everything from country-fried quail in Steen's cane syrup and meaty gravy to Persian-inspired pickled vegetables served in a homey Ball jar. But it's Naderi's roasted cauliflower which quickly became the restaurant's signature dish -- a tribute to both his skill and to Houston's changing attitude towards embracing vegetables as a category of food to be appreciated for its own intrinsic merits."

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RESTAURANT REVIEW: ROOST FLIES HIGH ON FAIRVIEW, HOUSTON CHRONICLE

May 23, 2012

"There's a simple confidence to Naderi's food that's very appealing. It shows in the rosy roasted duck breast thrown into high relief by a panzanella salad reinvented with rye croutons, beets and a jumpy sweet-and-sour dressing. It's obvious, too, in a beautifully fried tempura softshell crab, popping with sea juice and running rampant over a tumble of sesame-spiked Asian slaw, a daily special that could compete with the finest softshells in town. A less sure-footed chef might have felt compelled to add a sauce; Naderi knew himself (and his crab) well enough to let the herbal and root-vegetable slaw speak for itself."

Allison Cook, Houston Chronicle

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PAT’S PICK - ROOST; TEXAS MONTHLY

August 1, 2012

“Open seven months, modest, inviting Roost is one of a growing category of restaurants

that I have started to think of as Beyond Eclectic. On the frequently changing menu of chef-owner Kevin Naderi, you can find dishes that call on Japanese, Middle Eastern, Indian, Italian, Mexican, and American Southern flavor profiles. It’s as if the 26-year-old proprietor, formerly of Haven, were building a culinary United Nations.”

Patricia Sharpe, Texas Monthly

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FIRST LOOK AT ROOST, HOUSTON PRESS

December 27, 2011

"...it hadn't occurred to me that Naderi's food would carry this Persian influence; I'd only known that he was working under the "farm-to-table" style, and assumed that he'd be making food similar to what he cooked as sous chef at Haven. How wrong I was."

Katharine Shilcutt, Houston Press

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