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Alison Cook has listed Roost in her Top 100 for a few years now, placing it at 29 in this edition. From reading about the restaurant, Chef Naderi introduces a new menu monthly, highlighting local and seasonal ingredients with little regard for staying in one particular "lane" of cuisine. Cristina and I had a quiet and pleasant dinner the other night. Top-line assessment: Pleasant enough to be a neighborhood fave, but in a sprawling food town like Houston, it would be tough to recommend traveling for a special visit. We started with 2 appetizers: the much lauded fried cauliflower with bonito and miso dressing, and the "bread service" of a Slow Dough giant (GIANT!) pretzel, with 3 spreads (marinara, pimento cheese, and furikake butter). The cauliflower was indeed tasty, reminiscent of takoyaki. The only thing I would say is that after a few bites, they became a little dull (as in, not sharp), and could've used some sort of acidic element to brighten things up (capers maybe? a squeeze of lemon? I don't know). The pretzel itself was massive, warm, buttery, and delicious. The spreads...eh. The marinara was totally off-putting in a way neither of us could put a finger on, but it went completely untouched. The pimento cheese was a totally straightforward take, without any noticeable spice. The furikake butter won out, mainly because it was butter. This dish seemed like an afterthought. I moved on to the "Country Captain" chicken - pan seared, along with deep fried wings, and topped with a vaguely curry-ish sauce with raisins. All in all a nicely cooked, but standard take on a Lowcountry classic. Cristina had fried quail served over black eyed peas and greens. I much preferred this dish, mainly for the delicious peas. Earthy and with just enough bite to them. We drank a South African Cab blend (2013 John X Merriman Stellenbosch) that played well with everything we ordered - medium bodied, with a good amount of earthiness that I enjoy. Roost has a small but nicely curated wine list and a number of local beers on tap. Given that the menu changes monthly, I think it's probably worth another look down the line, but for now I have it in my good-not-great category.