LAKEWOOD, Ohio — Rood Food and Pie has gone through quite the evolution since it first opened on Madison Avenue.

What started as a pre-pandemic restaurant for inventive sliders and pie slices has tweaked its concept to feature seasonal small plates and entrees, alongside a craft cocktail menu.

However, since being taken over by Cory Hajde at Vessel Hospitality and adding chef Josh Henrickson and pastry chef Annabelle Andricks to the team, it has cemented itself as one of the go-to dining destinations on the West Side.

Rood, 17001 Madison Avenue, is a vibrant restaurant focusing on globally inspired seasonal flavors (with delicious pies and desserts, of course) with an emphasis on zero waste.

Sustainability is key to Henrickson’s menu creation, but that doesn’t mean his food is lackin

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