Roost at a Glance
- Ideal for:
- An elegant date night, a special dinner, tapas and cocktails.
- Accessibility:
- It is on a first floor and has no parking.
- Prices:
- Tapas and sharing plates range from $6 to $62. Cocktails range from $16 to $21. They also have wines.
- Atmosphere:
- Elegant, intimate and welcoming, with Art Deco touches and low lighting. You can sit in the dining room or at the bar, near the window or on the balcony.
- Hours:
- Thursday through Monday, 5:00 p.m. to 10:00 p.m. (Saturdays and Sundays) and 9:30 p.m. the rest of the days.
- Address:
- 310 Avenida José de Diego, San Juan, 00909
Inspired by a painting of a rooster and brought directly from New York, Roost arrives in Santurce: a restaurant that blends Mediterranean and American cooking with tropical influences, occupying the space left by Bistro de París.
Roost's opening on November 8 marks the return of María Santini to her island after more than 40 years in the United States. Together with her partner, American chef Kevin Reilly, Roost's executive chef and the creator of the entire menu, they bring this new space to life. It preserves the essence that made the restaurant a success in Sparkill, New York, where it operated for the past 13 years.
"Over the last six years, I've felt a longing to come back to Puerto Rico and maybe offer something we created there that has been so well received. We've created a very special atmosphere," Santini told Platea.
The restaurant keeps some details from the previous space, such as the traditional tile floor at the entrance and the bar with grape details brought from France. But it also incorporates elements that stood out at Roost in New York, including the modern chandelier and the rooster painting by Reilly's sister, Rossie, which gives the whole concept its name.
Investment. The couple invested around $200,000 to open the restaurant and will initially create 12 jobs.
Directamente desde Nueva York, llega Roost a Santurce. (Cindy Burgos | PlateaPR)
María Santini y el chef Kevin Reilly, codueños de Roost, junto al cuadro del gallo que inspiró el concepto. (Cindy Burgos | PlateaPR)
Roost estuvo 13 años en Sparkill, Nueva York, y en Puerto Rico conserva esa esencia. (Cindy Burgos | PlateaPR)
Roost conserva elementos del antiguo restaurante, como la barra francesa. Pero incorpora toques del local de Nueva York, como la lámpara de araña. (Cindy Burgos | PlateaPR)
Dale un vistazo al menú de Roost, que fusiona la cocina mediterránea y estadounidense, con toques tropicales. (Cindy Burgos | PlateaPR)
El restaurante cuenta con distintos espacios ideales para una velada romántica. (Cindy Burgos | PlateaPR)
The story behind Roost
Chef Reilly's sister, Rosie, is an artist and has a yard with chickens at her home in New York. Inspired by the birds, she painted about a dozen pictures, among them the rooster that gave life to Roost, a word that in Spanish means chicken coop.
"I told her, Rosie, if you give me this painting, I'll build a restaurant around it and call it Roost. And she said: 'OK, take it.' So that's where the name comes from," Reilly told Platea.
"We did Roost three times," Reilly said. In 2013, they opened for seven months before a fire in the apartment above the restaurant forced them to close. After a year of renovations, they reopened. It was a small, cozy space in an area that, at the time, didn't have many restaurants.
Seven years later, they moved to another location "three times bigger," the chef said. Santini noted that in this two-story space they held live music and private events, as well as art presentations.
"For my family, music is very important, and for Kevin, it's art. So we combined the two concepts, adding the culinary arts," Santini said.
Return to Puerto Rico. After years of traveling to Puerto Rico several times, they decided it was time to move. "When I saw this space, I immediately knew it was for us," Santini said of the new location in Santurce.
The design. Inspired by the Art Deco era, Santini designed Roost in Santurce trying to recreate her restaurant in the United States. "I adapted my design concept to what was there, modified some things, but tried to keep some things that were original. A lot of things I brought from New York," said Santini, who began studying architecture but graduated as a project manager.
The atmosphere. With dim lighting and different possible spaces to enjoy dinner, Roost has "a warm atmosphere that welcomes you," Santini said. It is a cozy space that makes you feel at home.
The Roost menu: what to try
The menu is inspired by Mediterranean and American cooking, but in Puerto Rico it also incorporates touches of Puerto Rican cuisine, as well as local products, such as baguettes from Levain.
"When we would visit family, I worked with her mother (Santini's mother), Isabel, who is 94 now, making pasteles, mofongo, tostones, rice and beans. So I learned a lot from her mother. And I started incorporating some of those things into the style I do, which is Mediterranean American," the chef explained.
The menu is designed for sharing, like tapas. It is divided into snacks, small, share and sides. Platea took part in a tasting of part of the menu, and here is what we tried:
Warm Baguette with Everything Butter, con pan de Levain. (Cindy Burgos | PlateaPR)
House Garlic Pickles, Marinated Olives and Cheese (Cindy Burgos | PlateaPR)
Crispy Panko Deviled Egg with American Sturgeon Caviar and Dijonnaise; no creerás que es un huevo. (Cindy Burgos | PlateaPR)
Snacks:
Warm Baguette with Everything Butter: Levain bread served with a house-made butter prepared with garlic, poppy seeds and other ingredients.
House Garlic Pickles, Marinated Olives and Cheese: The pickles have a slightly sweet note that contrasts with the bitterness of the olives. They are paired with fresh cheese lightly torched. A good way to start.
Crispy Panko Deviled Egg with American Sturgeon Caviar and Dijonnaise: It looks like a croquette, but it is a boiled egg coated in crispy panko that combines creamy and acidic flavors with the saltiness of the caviar. You won't believe it's an egg.
El más vendido de Nueva York: Spicy Maryland Style Crab Soup (Cindy Burgos | PlateaPR)
Endive Salad with Roasted Strawberries, Pine Nuts, 22 Month Parmesan and Toasted Orange Dressing (Cindy Burgos | PlateaPR)
Una versión de camarones al ajillo con un twist: Pan Seared Shrimp and Tostones with Preserved Lemon, Sweet and Hot Peppers (Cindy Burgos | PlateaPR)
Una de las combinaciones de sabores más interesantes: Sea Scallop a la Plancha on Short Rib Hash with Horseradish Sauce (Cindy Burgos | PlateaPR)
Steak Tartar with BBQ Chips, Worcestershire Aioli and Quail Egg (Cindy Burgos | PlateaPR)
Small:
Spicy Maryland Style Crab Soup: This crab soup was one of the best-selling dishes in New York. Smooth, creamy and with a spicy kick.
Endive Salad with Roasted Strawberries, Pine Nuts, 22 Month Parmesan and Toasted Orange Dressing: A crunchy salad with a slightly bitter note, softened by the strawberries.
Pan Seared Shrimp and Tostones with Preserved Lemon, Sweet and Hot Peppers: A twist on shrimp al ajillo, served with crispy breadfruit tostones. The oven-roasted peppers add an unexpected crunch.
Sea Scallop a la Plancha on Short Rib Hash with Horseradish Sauce: One of the most interesting and flavorful combinations on the menu. The gelatinous texture of the scallops contrasts with the short ribs, well seasoned and tender, topped with scallions.
Steak Tartar with BBQ Chips, Worcestershire Aioli and Quail Egg: Salty and savory, with crispy chips that will have you wanting more.
Share:
[Platea favorite] ✨ Charcoal Grilled Beef Selection, Roasted Red Onion, Patatas Bravas and Prune Armagnac Sauce: That day picaña was served, but the cut may vary. Juicy and cooked to the right temperature, paired with the sweetness of purple onion and scallions.
Patatas Bravas with Smoked Pineapple Ketchup (Cindy Burgos | PlateaPR)
Sicilian Style Cauliflower with Pistachio (Cindy Burgos | PlateaPR)
El brócoli como no lo habías visto: Sauteed Greens with Preserved Lemon and Crispy Garlic (Cindy Burgos | PlateaPR)
Sides:
Patatas Bravas with Smoked Pineapple Ketchup: Crispy on the outside and tender on the inside, served with a spicy sauce that has a slightly sweet note.
Sicilian Style Cauliflower with Pistachio: Well-seasoned grilled cauliflower with the crunch of pistachios.
Sauteed Greens with Preserved Lemon and Crispy Garlic: Broccoli like you haven't had it before, with heat and garlic.
For dessert? A flourless, gluten-free chocolate cake with cream and strawberries, light and soft.
The chef's favorite: Fish Fillet a la Plancha with Choice of Side and Sauce.
"Right now it's branzino, but it could be pargo or chillo, or whatever is in season. What we do is separate it from the bone while keeping it whole. We add lemon, rosemary and thyme, and run it over our charcoal grill. We use a bincho-style grill and then finish it in the oven," Reilly explained.
Cocktails. The bar is run by mixologist José Rivera, who was living in New York and working near Roost. The chef told him about the move and brought him onto the team, since Rivera is also Puerto Rican and wanted to return to the Island after living in the United States since he was 12.
What to try:
The chef's favorite: Smoked Rooster. This is Roost's version of the Limoncello Tequila cocktail, also known as the Italian Margarita. It contains tequila, lemon juice and limoncello.
Platea's favorite: Lavander Martini. A vodka martini with house-made lavender syrup, lemon and St-Germain liqueur.
The restaurant will also have a wine selection.
This content was translated with the assistance of Artificial Intelligence (AI).
