by Sarah Baird
Last week, we reported that the rules for making reservations at Square Root had been outlined in detail on the restaurant’s website. Starting today, you can put that reservation system to good use. While Square Root — and its upstairs, reservation-free counterpart, Root Squared — won’t open the doors officially until April 23, eager diners can begin reserving their place for one of 16 spots on the dining room floor now. (Yes, go, hurry!)
For $150 per person, guests can plan to dine on 12-15 different, seasonal small plates from chef Phillip Lopez, like petrified wild greens, pickled cilantro stems, roasted sunflower and hazelnut granola, strawberry umeboshi, and egg yolk caramel ice cream.
Upstairs, Root Squared offers a more relaxed space focusing on a holy trinity of cheese, cured meats and cocktails. Max Messier, a New York transplant best known for his work at No. 7 Restaurant in Fort Greene, will head up the cocktail program, and a 3,000-bottle wine cellar rounds out a seriously diverse list of imbibing options.
For more details and to be an early Square Root adopter, visit the restaurant's website.