Seven years after opening in the West Loop, ROOP is completely changing how you dine there.
The Indian restaurant has launched the Endless Table Experience, an unlimited, all-you-can-eat menu for $55 per person that opens the entire menu to your table.
There is no set course order and no fixed tasting sequence.
You can wander from dips and breads to street-food-style plates, kulchas, tandoori grills, curries, and biryani in whatever order you like. Dishes arrive in portions meant for sharing and are cooked fresh after each order.
Reorder your favorites as often as you want, and the meal ends when you say it does. If you’d rather leave the choosing to someone else, your server can build a personalized spread for the table.
And don’t worry, ordering à la carte is still an option—but why would you?
A kitchen rebuilt around fire
The renovated kitchen puts the grill and tandoor at the center, with smoke, char, marinades, and spice driving the cooking. Vegetables, paneer, seafood, and meat all get time over the flame.
Dishes on the grill side include: Tandoori Beef Tenderloin, Malai Paneer (the cheese is made in-house daily), Charred Corn inspired by Bombay street stalls with Madras curry aioli and crispy leeks, Lion’s Mane Mushroom, Malai Chicken Tikka, Lamb Boti, Achari Paneer, Fish Tikka and Haryali Chicken. The selection will change with the seasons, new marinades, and regional influences.
Breads also play a bigger role: the Ladi Pav, the Paneer Kulcha, and the signature Chili Cheese Kulcha, made with cheddar, Thai chili, and shishito peppers. New kulcha varieties will rotate in through the year.
Regulars will find the old favorites, including the Signature Butter Chicken and ROOP Dal. New curries join them: Kerala Shrimp with tandoor shrimp and coconut curry, Lamb Shank Nihari with saffron nihari, Whole Sea Bass with Malabar curry, and Kharda Saag Paneer with spinach, cashews, confit garlic and fried leeks. Chicken and Jackfruit Biryanis complete the lineup.
The people behind the change
Owner Manish Mallick says the tandoor, fire, marinades and spices are fundamental to Indian cooking, and that the new format builds on them. “It will feel very different for guests who know and love ROOP, but it is still very much ROOP,” he said.
Chef Rohit Thaledi, originally from Uttarakhand, India, continues to lead the kitchen. His background includes Indian Accent and Punjab Grill. He describes the tandoor as a return to something foundational, with “endless room within that tradition to create.”
ROOP opened in 2019 and was among the first Indian restaurants in Chicago recognized by the Michelin Guide.
ROOP hours and reservations
Hours are Monday to Thursday from 5 to 10 p.m., Friday from 5 to 11 p.m., Saturday from 12 to 11 p.m., and Sunday from 12 to 10 p.m. See the full menu or book a table on the official website.
ROOP is located at 736 W Randolph St.
