Roofers Union introduced new dishes and cocktails in celebration of fall from Executive Chef Jenn Flynn and Lead Bartender Erin Goodman. Flynn and Goodman wove deep fall flavors into the new dining room and cocktail menus at Roofers Union as well as street-level sister wine bar Jug & Table, adapting favorite dishes for the new season and adding creative options perfect for chasing away the fall chill.
New sharable plates at both concepts include options like crispy Brussels sprouts with pomegranate vinaigrette, pecorino and smoked sour cream, and a silky updated take on the restaurant’s popular burrata with arugula, roasted baby golden beets, orange, and hazelnuts topped with honey balsamic. Diners seeking hearty entrees can tuck into options upstairs at Roofers Union like housemade lasagna with beef Bolognese, ricotta, mozzarella, and simple greens, or a crispy skin pan roasted rainbow trout with wild rice, broccolini, brown butter and lemon topped with fresh parsley.
New cocktails at Roofers Union include The Orange Toddler with Barr Hill gin, carrot juice, velvet falernum, ginger and lemon; Apricotta Respect Thy Neighbor with St. George’s Terroir gin, Lillet Blanc, apricot syrup, mandarin, and lemon; Pumpkin Head with vodka, ginger syrup, lime, pumpkin, and Jerry Thomas bitters; and I Yam What I Yam with Smith & Cross Jamaican rum, velvet falernum, housemade yam syrup, lime, and nutmeg. Goodman’s seasonally rotating Negroni gets an update with a new recipe utilizing Baltimore Shot Tower gin, gran classico, Cynar, Laird’s apple brandy, and clove bitters topped with an orange peel. Wine lovers can also sip on Winter White Sangria with Avua Amburana cachaça, Cointreau, pinot grigio, lemon, pear, green apple and clove in addition to bottled and by-the-glass selections available at both restaurants.
