Once I land on a favorite dish at a restaurant, I order it repeatedly on subsequent visits. Rooster’s is no exception—I usually go with the spit-fire roasted natural quarter chicken with a side of yukon puree. It is browned and crispy on the outside, juicy on the inside – I’ve been tempted to eat the bones on more than one occasion. But this night, the server piqued my interest with one of the specials: pan seared atlantic cobia with sungold tomatoes, spinach, roasted kohlrabi, and young carrots. Apparently, fishermen do not head out to sea in search of cobia (sometimes known as black salmon) – they happen upon the marine fish by accident. When they do, it is a welcomed boon. So I ordered the cobia and couldn’t be happier that I was diverted from my original course. It was a solid piece of meat, abundant with its flavor but not exceedingly aquatic. I washed it down with a glass of French chardonnay.
When I moved to Uptown Charlotte eight years ago, I was hoping for more options in the food scene category. It seemed most every eating establishment closed with the banks on weeknights and weekends. The main intersection of Trade & Tryon saw few bipedal inhabitants. But within the last two or three years, the area has started seeing new life. Several independently-owned restaurants have opened inside the I-277 loop.
More photos are on my blog at http://stevecookmedia.com/roosters/.