Roister was envisioned as the informal, boisterous sibling to Chef Grant Achatz’s other restaurant offerings – the 3 Michelin starred Alinea and the ground-breaking Next. The somewhat industrial aesthetic is also a nod to the neighborhood’s role as the central meatpacking district in Chicago. The chefs at Roister strive to engage the patrons’ senses and heighten the connection between the diner and the cuisine. The goal is to the integrate the dining experience with the cooking.
Roister's layout allows for patrons to interact with the chefs and to fully experience the food preparation happening right in front of them. Menu concepts revolve around the wood-fired oven which visually reinforces the central hearth design in the middle of the main space.
Rough sawn floors and grey stained common brick complete a neutral but striking palate.
The black Venetian plaster walls are stained with metallic copper wash and then waxed with copper toned wax.
Kitchen products, liquor, wine and even wood logs are stored on open racks in plain sight. The displays serve as a convenience to the chefs and further reinforce the visual connection between diners and the kitchen. In addition, they provide a backdrop for the innovative offerings, the custom food serviceware and the unique cuisine.
Roister also features a prep kitchen in the basement. This dynamic space serves as a line kitchen for additional prep during the day and transforms to accommodates additional seating during service hours.