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and chives — available Gluten-free ). It was as good as mac and cheese gets . She dared to share with me , and I think I ate half the bowl . Annette chose the Spring Veggie Bowl ( baby kale and baby spinach sauteed with roasted fingerling potatoes , asparagus , snap peas , heirloom carrots , onion , farro , dressed in lemon herb crema ). She nixed the farro , making the dish gluten-free and enjoyed it immensely . She offered to share but I could tell by her tone she didn ’ t mean it . I steered clear . The others braved in and agreed it was great . Mark had the Chipotle Mushroom Sandwich ( Tempura trumpet mushrooms , dill pickle , cilantro-lime slaw , chipotle aioli on a gluten-free bun ). For his side he chose the sweet potato fries and we helped him devour those bad boys in record time . Mark was delighted with his sandwich and left nothing behind . I am a pizza guy 24 / 7 . Pizza is my gig . It ’ s the one area in life where I am predictable and consistent . Yet , after studying the expansive and creative menu I was having a difficult time deciding . Everything sounded delicious . After much consideration I decided to go with … pizza .
Craft Roots ’ wood-fired oven in the main dining area provides ambiance and turns out scores of pizzas all day long . The pizza menu offers creative twists on old classics , and includes a Pepperoni , a Sausage Mushroom , a Garden , and the irresistible , heavenly queen of pizza — and my new kryptonite — the Margherita . All pizzas are meat and dairy free . The mozzarella is cashew based , and the meats are non-meat substitutes . ( Varies by pizza ). Back to my dream pizza … the Margherita is made with cashew mozzarella and locally sourced , from-scratch tomato sauce , fresh local basil with local heirloom cherry tomatoes . I had it delivered on a gluten-free cauliflower crust and wow … I intentionally did not look up in the event anyone at my table was interested in a slice . Truth be told , I did offer some of my pizza to the others . Unfortunately , they took some . For all who tasted it , we agreed that this pizza was divine . It immediately secured its spot as my new number one . The crust was done to perfection — light and slightly crispy around the rim . The tomato sauce was ever so sweet and substantial — not your insignificant variety sauce . One taste and I knew this sauce came to party . The cashew cheese was , well , cheesy . It was creamy ,
CLOCKWISE FROM TOP LEFT : Craft Roots Owner Justin Gaich loves what he does . It shows . Here he strikes a pose with our Buffalo Cauliflower Bites ... nailed it . NEXT : She glows anyway , but she is especially radiant while enjoying a bowl of “ Cheesy ” Mac and Broccoli . NEXT : Annette ’ s Spring Veggie Bowl . NEXT : The wood-fired pizza oven called my name , whispering “ Pizza man , get the pizza .” I couldn ’ t resist . NEXT : Gluten-free Chocolate Cupcake and scoop of house-made , gluten-free Vanilla Bean Ice Cream . NEXT : Almond Butter Chocolate Chip Cookie . NEXT : Over 30 local and regional beers on tap , in cans and bottles . NEXT : Lettuce-wrapped BBQ Western Burger , sweet tater fries chaser , with “ Cheesy ” Mac and Spring Veggie Bowl . NEXT : We . Were . Here . NEXT : Ah , my kryptonite ! The wood-fired pizza Margherita ... my pizza .
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