• At Uproot, leave expectations at the door • Published: Friday, August 06, 2010, 7:19 AM Cody Kendall/For The Star-Ledger The decor and the food both soar at Uproot, where the restaurant’s quirky name serves notice that fine dining preconceptions should be left at the door. “We are uprooting a lot of people from their [...]

Every year New Jersey Monthly poll’s it’s readership and asks ‘Who’s the best?’ in each and every category. This year the prestigious title of Best New Restaurant for Central NJ was given to Uproot! Uproot is also highlighted on the “Top 25″ list. Warren Relatively limited” is the understated way Anthony Bucco, executive chef of [...]

DAYS after visiting Uproot, I am thinking of fine things: the Riedel water glasses — impossibly thin, delicate cylinders that reflect ambient light and make the liquid inside appear all the more desirable; the soaring wall of colored glass that feels churchlike and inspires attention to the meals; and finally, the food on the plates. Read more…

There were questions. The nice thing is that at Uproot, there are always answers. what is “butter-poached lobster?” What is a “mergeuz”-stuffed quail? What is “trevizo?” And, what does Dolcetto Di dogliani, “Papa Celso,” Marziano Abbona, Piedmont 2007, taste like? Those were just a few of the terms from the menu that confounded me or my companion… Read more…

Uproot Tills New Culinary Ground
By Teresa Politano | Photos by Cathy Miller

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“I like to shake up diners’ expectations of typical dishes or techniques, while keeping something familiar and relatable on the plate,” said Bucco of his methods. True to his word, from cocktails to desserts, diners will find surprising contrasts and culinary witticisms on practically every plate. Read more…

Just past the entry of new restaurant Uproot in Warren, New Jersey, visitors are greeted by an abstract sculpture of an uprooted tree suspended overhead. The playful design alludes to the eatery’s heavily wooded surroundings, while expressing an overall aesthetic of “twisted sophistication.” Read more…

Proprietors Andrew and Catherine Farro worked closely with the Riscala Agnese Design Group to create a restaurant interior that would be bold, modern, and, yes, downright sexy. They obviously aimed high… and they hit the mark. Uproot’s color scheme encompasses different wood tones and vibrant reds, while the walls and ceiling highlight dramatic wood trimming, including an extraordinary tree sculpture. Read more…

There’s much to love about this passionate and perfectionistic restaurant, whose mission, says executive chef Anthony Bucco, is “to sustain local agriculture while feeding the community well.” At Uproot, which took root in Warren in November, culinary zeal and customer service come together in exemplary fashion.
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Uproot has every intention of putting down permanent roots in The Corner Village at Warren, which is situated at the crossroads of the township business district. Currently the sole occupant of the village’s 9,899-square-foot west building, uproot Executive Chef Anthony Bucco sees the restaurant becoming a destination for the community’s affluent residential and corporate neighbors nearby. Read more…