"we (2 couples,) who dive into a lot of dayton upmarket restaurants were at least 5 times in the last year in the Roost....it was so good. this time we were disappointed. her best dish was formerly the mustels di finocchio, which is an appetizer. it wasn't so good....they knew the recipe changed, maybe the cook cut back to the cream sauce, but it was sub par. the other dishes, mushroom scallops, market fish (salmon) tosconna were fabulous; the filet was boiled (ordered med; came from very medium-sized rare) with too salty boursin maischekartoffeln, and the linguine pesto was not impressive. we all surpassed average dessert selection and let us ask ourselves if we will go back. the one highlight was the service. evelyn was amazing, others supported with needed, and the host exceeded expectations with a decisive accommodation. this was the place we expected and received high quality food and why we returned. the chef must return to his A-game....until, then the roost will be a hard choice to return."
