Friday, March 24, 2017

Roosting At The Roost

Northern style chicken and homemade comfort food seemed to beckon us like the Sirens' call to the Argonauts. Rather than plugging our ears with wax, we accepted the call and drove our trusty Chevy from the levy to The Roost at 7141 Gulf Boulevard, St. Pete Beach.

The Roost is right at the corner of Gulf Boulevard and 72nd Avenue. There is parking on 72nd and behind the building. My bride and I tied Gussie the Chevy to the hitching post on 72nd and walked past the outdoor seating area to the front door.

Leonard greeted us and invited us to sit where we pleased in a near empty dinning room. The hour was early so we had Leonard pretty much to ourselves. He took our drink orders, a couple bottles of Stella. There are menus on the tables and menu boards scattered throughout.

The veggie menu changes from day to day. Sadly for me we arrived on a no collards day so I had to make do with coleslaw, cauliflower bake, and ginger carrots. The Belle of Gulf Boulevard chose a macaroni salad and cheesy potatoes.

I was extremely impressed that I could order all dark meat chicken since I am not a fan of breast meat. The Belle prefers white, so we were both pleased with our choices and the fact that there was no up-charge. She got two delightfully crispy breasts and I got three divine thighs.

The chicken, both breasts and thighs, was crunchy on the outside and moist and delicious on the inside. The Roost employs a fast, pressure-fried method of cooking chicken that uses very little oil. 

The veggies were good and the biscuits were hot, light and fluffy; the beer was cold and the service was efficient. We certainly can't complain about the prices. Our total bill including four beers came to a mere $49.47.

In addition to an adequate selection of beer and wine, the Roost has a full liquor bar, and a decent sized outdoor seating area.

The Roost Menu, Reviews, Photos, Location and Info - Zomato 

1 comment:

  1. Yeah, you went to my favorite fried chicken spot. You'll have to go another time to get some collards. They are tender, smokey with a kick of heat on the back.