Roux is casual medium sized place with white clothes and napkins.  There is a bar at one end of the room with a pass through window to the kitchen but no seating at the bar.  The small tables are fairly closely set and windows to the street are on two sides of the room.  The other walls are painted and decorated with art and mirrors;  the floor is a natural wood.  At lunch is was a light and airy feeling room.  American music plays in the background but sound tiles in the ceiling keep the noise level good.  The day we were there they offered a special Anniversary tasting menu but normally the menu is all a la carte.  Chef Martin Rebaudino was in the house and came out to visit with his guests.   All the staff were attentive and friendly although some had limited ability to speak English.  The portions were generous and the pacing good.  I did see an amuse bouche being served to other tables but it missed us.

 

Bread service was a basket of different varieties of warm breads and a nice slab of butter.  The breads were not crispy but tasty.

 

We started by splitting an order of Fresh Figs from Jujuy Province with Burrata, Parma ham and onion rings.   A mayo like substance was also in it as were some pomegranate seeds.  The stringy burrata went well with the sweet figs and salty ham.  They brought extra olive oil and salt in case we needed additional seasonings.  It was a tasty combo of good ingredients.

 

We also split Truffled Wild Mushroom Risotto that was decorated with balsamic vinegar around the edge.  It had a wonderfully strong mushroom flavor and the rice was perfectly cooked.  The truffled sauce was the topper that made this one a real winner.

 

 

Pork Flank Steak with mashed fennel, grilled onion rings and its roasted juice also had tomatoes.  The onion had been caramelized and some dots of sauce were there for additional flavoring.  The pork was amazingly juicy and tender with wonderful flavor and blended well with the other ingredients.  It was a terrific plate of food.

 

For dessert we had the Homemade “Dulce de Leche” creamy with honey tuile.  It was smooth custard accented with strawberries and a buttery crisp of honey.  It was an excellent sweet fix and a good variety of textures.  A great ending for a fine meal.

 

We also tried the Kumquats in pink pepper syrup (La Cumbre, Buenos Aires, Prov.) and redcurrant sorbet.  It was not as sweet a dessert but a fun combination of ingredients.