An Early Look at Rogue 24

An Early Look at Rogue 24
An Early Look at Rogue 24

It’s not easy to find Rogue 24, tucked into a back alley. Photograph by Kyle Gustafson

An Early Look at Rogue 24
An Early Look at Rogue 24

The front of the restaurant features a lounge-like waiting area. Photograph by Kyle Gustafson

An Early Look at Rogue 24
An Early Look at Rogue 24

R.J. Cooper, center, with his team: (from left) pastry chef Chris Ford, sous chef Mikey Maksimowicz, and sous chef Ryan Moore. Photograph by Kyle Gustafson

An Early Look at Rogue 24
An Early Look at Rogue 24

The open kitchen stretches down the middle of the dining room. Photograph by Kyle Gustafson

An Early Look at Rogue 24
An Early Look at Rogue 24

Chef R.J. Cooper in his open kitchen. Photograph by Kyle Gustafson

An Early Look at Rogue 24
An Early Look at Rogue 24

This dish is described as green tiger tomato/olive oil/ricotta/apple/basil blossoms. Photograph by Kyle Gustafson

An Early Look at Rogue 24
An Early Look at Rogue 24

This is shrimp/Buben’s gfits/bent & twisted. Photograph by Kyle Gustafson

An Early Look at Rogue 24
An Early Look at Rogue 24

A dish listed as rabbit/carrot/horseradish/sorrel. Photograph by Kyle Gustafson

An Early Look at Rogue 24
An Early Look at Rogue 24

Pastry chef Chris Ford, most recently of Trummer’s on Main, works on some sweets. Photograph by Kyle Gustafson

An Early Look at Rogue 24
An Early Look at Rogue 24

A dessert described as Chocolate Tennessee/cremeux/sorbet/soil. Photograph by Kyle Gustafson

An Early Look at Rogue 24
An Early Look at Rogue 24

A view of the dining room, framed by exposed brick. Photograph by Kyle Gustafson

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