About The Hairy Lobster

The Hairy Lobster combines classic cuisine with modern cooking influences into a shared plate concept. This concept does not rely on the traditional format of appetizers, salads then entrees; but gives you the ability to build your own menu from sections that are seafood, vegetable or meat focused.
The Hairy Lobster’s name derives from an ode to an old English pub and keeping with the ambiance, the restaurant promises comfort inspired food meant to be shared. The Hairy Lobster is the first restaurant for husband and wife team, David and Mellisa Root and the food, décor and ambiance is inspired by cookbooks from the 1800s that line their home bookshelves. Dishes on the menu are meant to tap into classic American cooking recipes carried down through the centuries. Most importantly, the menu is focused on heritage raised or grown dishes and ingredients.The Roots care deeply about the farmers, ranchers and fisherman behind each dish on the menu. Just like an old public house with an unforgettable name, The Hairy Lobster

David Root

Chef, Owner
Chef David Root has over 45 years of experience in the food industry under his belt and has become known in the industry as a ‘restaurant fixer’. Many restaurants have hired Root to turn the restaurant around when it was failing including turning two restaurant groups into successful farm to table operations. Root has worked at world renowned luxury resorts, nationally famed restaurants, large restaurant corporations and has been nominated for two James Beard Awards. David headed up kitchens around the country including Todd English’s bluezoo in Orlando, Florida and most recently he served as Executive Chef at Palo Alto Hills Golf and Country Club. In addition to helping restaurants reinvigorate diners, David also owned and operated his own establishment prior to The Hairy Lobster. Behind the stoves at Root’s first restaurant, Desert Sage in his home town of Idaho, Root was showered with national acclaim and earned the title of Hot New Chef in America.

Mellisa Root

Executive Pastry Chef, Owner
Chef Mellisa Root has headed up the pastry programs in some of the highest regarded restaurants, luxury resorts and country clubs across the country. Chef Root also represented the United States on several occasions, in the World Culinary Olympics (where she won three gold medals), the International Culinary Classic competition (where she earned three gold and two silver medals) and most recently in the Gelato World Cup. Mellisa is also a talented chocolatier and while in Las Vegas, she created edible works of arts at M Resort Las Vegas and worked beside Francois Payard at Caesars Palace. Prior to creating the dessert bar and program at The Hairy Lobster, Chef Root was Chef de Partie at Thomas Kellar’s Per Se the year it won the 10th best restaurant in the world and most recently Root was the Pastry Chef of Madera, the Michelin starred restaurant at Rosewood Sand Hill in Menlo Park.


All of the food at The Hairy Lobster is meant to be shared and each dish celebrates those who forage, fish, grow, milk or herd. The menu (which changes seasonally) is divided into water, garden, barn and platters with a large focus on local and regional ingredients. Each dish share a common trait – heritage inspired, like Corn Oyster Oyster Corn with smoked salmon, ginger squash and spicy b&b pickels from the Water section or a nod to the restaurant’s namesake, a Maine Lobster Cubano with BBQ pork, Sunchoke pickle and chile spiked aiole. Other standouts include Pork “N” Apple Dutch Pie with garnet yams, Fuji apple, leek and savoy cabbage from the paddock or a Caramelized Lamb with hash browns and tomatillo spicy whipped sweet potatoes from the fields. While all plates are meant to be shared, the platters are larger or whole cuts of meat, snout-to-tail style, such as a Tender Pork Shank with barley, grilled cornbread and red hot pork rinds or a Mustard and Apple Spiked Whole Trout with BBQ shrimp and fire roasted Poblano cole slaw.


Mellisa’s award winning pastry skills shine through on the dessert menu that focuses on childhood sweets she loved. Opening menu favorites include a Tangerine Creamsicle with almond shortbread, clementine and yam custard. Every “truly American” establishment needs a pie on the menu and Mellisa has added a new world twist to her Lemon Chiffon Pie - lemon curd, cassis ginger sorbet and cilantro meringue. The restaurant is designed to allow patrons to relax and enjoy dessert and an espresso or cocktail directly inside the front entrance or at their tables.