Roost Modern Italian in Dayton reopens with new menu

The Oregon District's Roost Modern Italian opened back up for dining inside the restaurant on Thursday.

Dana Downs, executive chef and owner of Roost Modern Italian, estimates that her occupancy is about 78 percent of what it once was. She has expanded the restaurant seating into the Dough Room — the restaurant’s private dining room in the back of the bar — to help, but is still losing more than 20 percent of her seating capacity.

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In addition to making major changes to the restaurant’s layout to address the changes the state of Ohio is requiring to help stop the spread of COVID-19, Downs has taken the time to develop a new menu, a new look and logo as well as a refresh of the restaurant spaces.

"Probably 85 percent of the menu is new. We are going on our 10-year anniversary, so this is Roost just maturing," Downs said.

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The updates have been cosmetic, Downs said, with a refresh to the bar top, new flooring and paint, and an update to the restrooms with hands-free toilets and sinks.

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NEW MENU ITEMS

Some of the new menu items include:

• Scallops alla Plancha with sweet pea mousse, applewood lardons and radish ($17)

• Beef Carpaccio with Corner Hill Farm greens, Parmigiano-reggiano and lemon caper vinaigrette ($18)

• Halibut Piccata, crimini, artichoke, Dough Room

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cecemariti pasta ($43)

RESERVATIONS AND CARRYOUT

Reservations at roostdayton.com are strongly encouraged. The restaurant will now be closed on both Mondays and Tuesdays. Remaining days and hours will remain the same as they were before the restaurant closed.

The restaurant will continue to offer carry-out. Visit roostdayton.com for menu and details.

Downs says it felt great to be open again.

"Everyone was very happy, very complimentary about the interior and the menu," said Downs. "It was nice to see their faces — both some of our regulars and some new faces."

Contact this contributing writer at alexis.e.larsen@hotmail.com.