We finally had a chance to check out Rotisserie & Wine up in Napa over the weekend, and despite a solid showing in the meat department, we have to note the unexpected highlight of a sausage and squid gumbo with one of the richest, darkest roux we’ve ever tasted. Tasting Table notes today that both chef-owner Tyler Florence and chef-partner Jeremy Fox wanted to reach back to their Southern roots with the menu, and they point to the biscuits and gravy, whipped yams, and scrapple as example dishes. But the gumbo, seriously, from the perfectly spiced sausage to the hominy nuggets and that damn fine roux, is a standout. We pretty much licked the bowl clean. As for what’s in it? “It’s a secret,” says Fox.
South By Northwest [Tasting Table]
Earlier: What to Eat at Rotisserie & Wine, Opening Tomorrow [Grub Street]