An elegant and yet relaxed atmosphere, Root to Tail's Southern cuisine starts with a menu, based on highlighting the best of Alabama's local farms and purveyors. We strive to capture the region’s natural flavors and culinary traditions in our dishes, inviting local residents and travelers alike to gather and celebrate the rewards of each seasons bounty. Executive chef and owner, Ben Vaughn blends our time honored cooking traditions with modern techniques to create flavors that are both sharply focused and bold. We offer staff educated in all aspects of food and wine, and will go to great lengths to welcome you and provide great services and comfort. We invite you to come and enjoy! At Root to Tail we take time to emphasize the values that we consider essential to a great dining experience, excellent food, superior service, and genuine value. We are proud of the hard work that we believe is evident in every dish we produce.
We work with local farmers and purveyors to source our products and our menu changes daily with these seasonal offerings.
Wine and Beverages
EXECUTIVE CHEF and OWNER
Ben Vaughn is an award-winning chef, best-selling author, restaurateur and featured television personality. In addition, Ben is a husband, a father of four, and passionate about food. Ben’s love for accessible and delicious “people” food is what inspired him to write his latest book, “Southern Routes,” a Wall Street Journal and Amazon.com Bestseller. Southern Routes chronicles his journey to the best family-owned restaurants from North Carolina to Texas, and shares their recipes, culture, life, and love for food.
For Ben, life is about sharing stories and amazing, approachable food with the hungry masses. Ben is a featured food columnist for The Daily Meal, the Las Vegas Sun, and regular contributor to IHA’s Inspired Home. In addition to being a writer and author, Ben is a television host and personality featured on Food Network and A+E Networks programming with an upcoming show in 2018 under wraps. Ben is also the host and producer of the digital series “The Breakfast Show” featured on The Small Screen Network.
His culinary career that started in South Florida and flourished as he became the chef/owner of numerous trendsetting and critically acclaimed restaurants such as River Oaks, Grace, Au Fond Farm-table, White Oak Kitchen, each of which winning Best New Restaurant. Ben’s true passion lies in great food and the stories that can be told through food. He sits on the culinary advisory board to National Food Day and serves as CEO and Culinary Director for his
you can see more information about Chef Vaughn on his site: http://www.bvate.com/
Looking to plan a special event? Let Root To Tail handle it! We understand every client is different and has different needs, we specialize in custom menus with an extraordinary staff to exceed expectations. Our focus is providing the best food in the industry, our number one priority is customer service.
Contact Alexis@roottotail.com for inquiries
Stolpman Winery, Ballard Canyon
1. Seared Scallops, shaved prosciutto, charred honey-soaked pear, lemon whipped brie, savory basil shortbread
Sauvignon Blanc 2017
2. Olive Oil Poached Halibut, peeled heirloom tomatoes, candied peaches, watermelon vinegar, toasted rice, avocado oil
Estate Roussanne Chardonnay 2017
3. Sorghum Roasted Duck Breast, black cherry panzanella, charred pepper puree, cured farm egg yolk
La Cuadrilla Red Wine Bordeaux Blend 2016
4. Roasted Rack of Lamb, chorizo, corn succotash, sautéed pink lady peas, walnut butter
5. Peach Zeppole, Lemon Zabaglione, Candied ginger