Nick Rodgers believes the closer your kitchen to the area where your food is grown and raised, the better your meal. This dedication highlighting the quality of hyper-local ingredients is evident in his cuisine.
After briefly pursuing a degree in education, he found that his adrenalin pumps in busy restaurant kitchen life and his knack for creating elevated dishes thrills customers. Rodgers opened the popular The Root Restaurant & Bar in White Lake, MI in 2011 with childhood friend, executive chef and restaurant partner James Rigato. There he served as sous chef, and then executive chef when Rigato left to open his second restaurant.
Before The Root, Rodgers perfected techniques for different cuisines at restaurants throughout Michigan, including Japanese at Cherry Blossom in Novi and American at Morels and Shiraz in Southfield. Thanks to his small-town roots, the only love greater than food for Rodgers is his community of co-workers, farmers and restaurant guests. At The Root, he mentored young staff by sharing his knowledge of cooking, food cultivation and nutrition. You can often find him training others, meeting and getting to know new food producers and giving back to the community.
Outside the kitchen, Rodgers enjoys spending time with his wife, 3 children, exercising, and riding and collecting BMX bikes.
The menu is ever changing, just like our seasons. Much of it is rooted but not bound to regional Italian cuisine with nods to other cultures. Our naturally leavened breads and Neapolitan style pizzas will always be an Otus staple just like old times when commercial yeast wasn't available and bakers were discovering different things to do with their sourdoughs and woodfired ovens as a means not to waste.
Our dedication to sourcing great ingredients leads us to working with as many local farms and on the ground type people as we can. At Otus Supply you will also find a focused mixture of creative shareable plates, handmade fresh pastas and a few choice beastly type entrees. Simply put, our passion is to serve great tasting flavorful food made by people who care.
With an emphasis on culture, environment, and progression there really are no boundaries in our style of cooking at Otus. We use the seasons to our advantage and work with people around us to improve our skills everyday. Creativity, local ingredients, sustainable practices, and well sourced product are paramount for sure. In an age where visibility somehow means credability, our approach tends to be more blue collar and visceral.