Rooks Tavern, the University District’s new upscale barbecue joint, officially opened on Tuesday after months of setbacks and a soft opening last weekend.
Opening week has come with some surprises for co-owners John Havens and Aaron Mercier. Their vegetarian dishes are already among the best-selling, and guests have been favoring their cocktails over the 10 local brews on tap. People are also more apt to pass up a table for a seat at the bar, which Havens said is the most inviting part of the small restaurant.
The Rooks patio, opening just in time for the colder weather, will seat 35 while the inside of the restaurant seats roughly 50.
Their menu, elevating southern fare to a new level, covers dinner and brunch and soon some late night snacks. Traditional starters, like soups and salads start off the menu, and some familiar dishes, like black bean and corn grits and smoked spare ribs can be found as well. Havens named the Cowboy Cassoulet — a “Texased-up” version of the French stew — and the Copenhagen BBQ as two of his favorite menu items, but seems particularly excited about the brunch menu.
From 10 a.m. until 3 p.m. on Sundays, Rooks will offer brunch. Havens said the best part of the meal will be the buttermilk pancakes and banana-pecan french toast, served off the griddle, or on the open-flame grill.
“Pancakes and french toast cooked over wood fire — makes for a presentation,” Havens said. “It’s a little more lively. It’s about everyone being active and involved and seeing their food being cooked and seeing how it’s being cooked.”
Rooks’ regular hours will be 4 p.m. to 11 p.m. Tuesday through Saturday, and the kitchen will close at 10 p.m. Havens said meetings are happening soon to discuss the inclusion of a happy hour.
For more information, visit www.rookstavern.com.