Roux  /ˈroo/  noun
• a cooked mixture of wheat flour and fat, traditionally clarified butter, used in equal parts • the thickening agent of three of the mother sauces of classical French cooking •  the base of American "Creole" cuisine, a blend of French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, and African influences, as well as general Southern cuisine, dating back to early 1800s Louisiana.

This "Back to Basics" approach to cooking is what Roux dedicates itself to each day. We celebrate the regional flavors of the South and bounty of beautiful produce, seafood, meat, and dairy grown and made locally by generations of farmers and artisans. Our food is simple, flavorful, and distinctive - new classics created to leave our guests coming back for more every week. Combining Southern flavors with historical and modern Creole favorites, the Roux menu features classical European styles adapted to local produce, meat, and foodstuffs. Roux is a return to old-style recipes updated with all-natural products and hand-crafted attention to celebrate this authentically American cuisine. We welcome everyone to join in this "Back to Basics" approach and savor the local, regional, and comfortable cuisine with friends old and new at Roux.