Farm-to-table concept Root Food + Wine is slated to open in Augusta in April

Root Food + Wine, a farm-to-table restaurant, will open in the heart of Augusta this spring. Chef-owner Philip Day will focus on locally sourced ingredients and seasonally oriented dishes. The rustic, upscale concept is set to open on April 2 in a renovated historic home at 5525 Walnut St., which previously housed Kate’s Coffee. 

The concept was born out of Day’s pop-up, Sunday Suppers at Lucky Dog Farm in Wentzville, where he served guests in an open field. As the weather got cold, he started offering private dinners using the kitchen at Kate’s Coffee. The dinners went well and Day eventually approached Kate’s Coffee owner Randal Oaks about taking over the space and leasing it for his restaurant. The 1,300-square-foot restaurant will seat 30 diners inside and 40 on the patio. 

With more than 20 years of culinary experience, he is excited to cultivate a menu that is uniquely his. Fans of his work as chef at The Rack House Kitchen Wine Whiskey and Tompkins by the Rack House will enjoy a similar style of cooking, yet the menu will change frequently with the seasons and collaboration with many local vendors. He plans to feature produce from Lucky Dog Farm and trout from Rockbridge Rainbow Trout & Game Ranch.

The first course will be vegetable-driven while the main entrees will likely feature unique takes on classic dishes. Offering a glimpse of the opening menu, Day detailed his rendition of an Oscar preparation with hollandaise, hot smoked Rockbridge rainbow trout served with asparagus, sorrel, Lucky Dog Farm egg and trout roe. In addition, he said, “There will always be a good soup on the menu, whether it’s hot or cold.” 

Choices will include a pre-fixe three- five- or seven-course menu with a la carte options and shareable plates, which he will call “snacks.” Diners can expect the pre-fixe menu to range between $30 and $70, while the snacks, entrée and wine pairing pricing will vary.

Root Food + Wine will be an approachable destination for trail bikers looking for a beer and hummus as well as a quaint venue for an anniversary dinner. The restaurant pairs nicely with surrounding bed and breakfast inns for people seeking a leisurely dinner without the 30-minute drive back to St. Louis. “If people want to stop by after visiting the wineries and have a cheese plate on the patio, they are as welcome as those seeking a special-occasion dinner,” Day said. 

Root Food + Wine will offer a little something for everyone for dinner on Thursdays and Fridays and lunch and dinner on Saturdays. The restaurant will initially open for reservation-only dining, but walk-ins will be welcome after about a week of service. Reservations can be made by calling 636.544.1009, as well as online as soon as the website (rootfoodwine.com) is live. For now, look for updates on Facebook and Instagram.