The Square Root

07/16/2026

Pan-seared halibut over elote crema, with a roasted corn and potato cake and sorghum-glazed vegetables. A little smoky, a little sweet, and built for summer.
Available now at The Square Root.

07/15/2026

Tonight’s feature: house made scallop dumplings with blistered shish*tos and a bright ponzu sauce. Delicate, savory, and packed with clean coastal flavor—simple ingredients, done right.
Come grab them while they last.

07/15/2026

Grilled coriander-rubbed ribeye, corn and potato cake, smoky elote crema, crumbled cotija, and sourgum glazed tricolor carrots. Bold, charred, creamy, and built for summer.

07/14/2026

🔥 Pan-Seared California Tuna Burger 🔥
Baby arugula tossed in a mustard-soy vinaigrette, fresh avocado, black and white sesame seeds, and a generous drizzle of wasabi aioli—all stacked on a toasted brioche bun.
Fresh, bold, and built to bring the heat. 🍔🐟🥑

07/12/2026

https://youtube.com/shorts/DLiFnRbySFU?is=CK1_Gz9rRWsFcjCH
Kobe beef crowned with sea urchin in the middle of Tsukiji Market—the fat cracking on the grill, the uni melting over the top, and that first bite bringing fire, salt, richness, and the ocean all at once. Pure Japanese excess, and absolutely worth it.

Tsukiji Market is famous for fish,but tucked between the stalls, Ch...

07/10/2026

07/06/2026

https://youtube.com/shorts/T7VKCctXrJU?is=m8j8EqssczuSBCn4First

YouTube video is up — Chef Adam eating raw street oysters in Bangkok.
Thailand’s markets are not polished, quiet, or predictable. They’re loud, hot, chaotic, beautiful, and completely untamed. Smoke in the air, seafood being cracked open, chili, lime, fish sauce, cold beer, and vendors who move with the confidence of people who’ve been feeding the city forever.
Every bite hits that Thai balance — sweet, salty, sour, spicy, funky — all working at once.
No white tablecloth. No perfect plate. Just real food, real people, and that kind of street-market madness that reminds you why you fell in love with this business in the first place.
Bangkok, you did not disappoint. Please share!

Chef Adam takes on a massive street-side oyster in Bangkok, Thailan...

06/28/2026

Some dishes whisper. This one grabs you by the collar.
Roasted bone marrow. Crispy duck confit. Fig bordelaise. Summer pesto. Crispy garlic dukka. Finished with a pipette of sherry for one last hit of brightness.
Deep, messy, savory, a little sweet, and absolutely built for the table.
This is the kind of dish you don’t just eat — you lean into it.
— The Square Root Team

06/24/2026

Watching Jay Fai work in Bangkok was something I’ll never forget. No big sign, no fancy name lit up out front, nothing polished or overdone — just a simple spot with a line out the door and people waiting for a taste of greatness.
An outdoor open-flame kitchen, sparks flying everywhere, the heat coming off the wok, and this 81-year-old legend still standing there grinding like it’s just another day.
No shortcuts. No show. Just fire, instinct, repetition, and decades of craft.
As a chef, you can’t help but respect that kind of dedication. To see someone at her age still cooking with that much focus and intensity was inspiring as hell. This is the kind of food experience that sticks with you long after the meal is over.