Roots café adds meat to menu, keeps food local

Take a stroll on North Walnut Street and one will find a modest, rustic building with a vertical sign out front labeled “Roots.”

When the restaurant first opened eight years ago, it was the only strict vegan and vegetarian restaurant in Bloomington. As other vegan eateries have sprung up around town, Roots on the Square has added something to new the menu to help set the restaurant apart: meat.

“We brought salmon and shrimp unto the menu six to eight months ago because it was advantageous for the business to offer meat options,” manager-in-training Samantha Oesch said.

As with the other ingredients used in the dishes at Roots, the meat is supplied through a local source, Fischer’s Farms. The meat is antibiotic-free and hormone-free and comes from animals that are grass-fed and cage-free.

Oesch said Roots tries to focus mainly on locally grown, organic and sustainable products.  

“We can only trust what our suppliers tell us,” Oesch said.

Not only is its food locally grown, but its owners are, too. The first owner was a Bloomington native, and the current owner, Andrew Stevens, also resides in Bloomington. Four years ago, Stevens purchased Roots.

Oesch, who is currently finishing management training, plans to talk to the Office of the Bursar to convince them to allow Campus Access  to pay for meals at Roots when she becomes a manager.

“We figure that 30-50 percent of sales are from students,” Oesch said.  

Although Roots occupies a small lot in the grand scheme of Bloomington, large events that involve several other local businesses occur weekly, Oesch said.

“Local musical guests perform, and we have wine tastings from Oliver Winery,” Oesch said.

These events not only draw in business for Roots, but also for the businesses that participate. Recently, Roots provided soup for the  tasting at the Farmer’s Market.

“Although the restaurant is known for being vegetarian, it brings all sorts of people here, especially musicians who are traveling,” said Natasha Vickers, waitress of four months.

Oesch said she recommends trying the best-selling pad Thai and experiencing the dressings that are made in-house. Since most of the menu includes Thai and curry dishes, Vickers said there is more than meets the eye when it comes to vegetarian foods.

“I believe the most popular dish is the Portobello sandwich,” Vickers said. “It’s so good.”

But only the customers can decide which dish suits their taste buds. Bloomington residents Dawn K. and Marty A. said they indulge at Roots at least once a month.

“What sets Roots apart from other restaurants is the quality and the freshness of the food,” Dawn K. said. “The panang curry dish is delicious.”