Trick question - What is it called when you whisk butter and flour and blend in a subtle broth or a crisp white wine or perhaps some fresh cream?.......
So then, what is it called when you combine old school New Orleans recipes and trending new tastes in the French Quarter- redefining creole expectations while still paying homage to tradition?.......Roux opened amidst many parties and eager patrons waiting to explore this new wave of Creole cuisine by the team that brought us Datz and Datz Dough Bakery!
Suzanne and Roger Perry and their experienced team took traditional Italian, Spanish, French, German, African, American Indian and many roots of Creole and added their own touch of southern soul. They call it Creola Nouvelle with a touch of Asian influence in conjunction with the vast knowledge they learned shaping up their other menus at their Datz empire. They bring in many products directly from New Orleans and continually visit there to taste and experience what might be next on their own menu in South Tampa.
Missing 'Nawlins? Try the Roux skilllet cornbread, albita battered crab beignets, and better yet how about some bayou frog legs or Duck and Andouille gumbo!
You have not LIVED until you have tried the most special and melt in your mouth treat that you probably has never slipped past your lips before..... my new Favorite dish - "Old Sober Yakamein". Angel hair, beef broth, shaved beef, green onions, hard boiled eggs, and crystal hot sauce- it is making me lick my lips as I type this!!!
They have plenty of Po Boys to choose from as well as their own sauces ready to take home! Gumbo, fried chicken, jumbalaya and much more!
Definitely do not miss one of their many baked desserts- I loved their Baked Alaska... melt in your mouth !!
You can find Roux at 4205 South MacDill Avenue in Tampa as they are open for lunch and dinner.
As they say in New Orleans.... Laissez les bon temps roulez!!! Just be sure to do it at Roux!