Hmm to be honest I did not think the prices were that outrageous, but maybe they have upped the prices since I have been there last. It’s been a while, for me. Anybody have a current online menu with prices for Roux? (9 replies, last updated by KreweOfUtopia September 27, 2009)

I didn’t see a post when I searched for it, so I thought I would put one. I tried Roux, where Jazz used to be. It seems like they are trying too hard. They are trying to go with some sort of fusion cajun food, but I... (1 reply, last updated by jwynne2000 November 27, 2007)

Mama Roux: the return of Michael and Yoli Amr; and the return of good – no, GREAT – Louisiana-style cooking to the Austin area. They’ve been open about a month. The GF and I went over the weekend for dinner. But first some... (13 replies, last updated by Chefdavis October 13, 2009)

I make roux all the time at work with oil. In fact it is much more common to make a roux with oil in the restaurant industry. from wiki: "Roux (IPA: /ˈruː/) is a mixture of wheat flour and fat, traditionally clarified butter (13 replies, last updated by alkapal January 26, 2009)

What’s the scoop on this restaurant? Is it really New Orleans food or an attempt to be – so many people do what they think is N.O. food. Is it nice in terms of atmosphere? Good for a ladies luncheon? (0 replies, last updated by luncheon April 10, 2008)

I made too much roux for my gumbo. Can I save the extra in the fridge? For how long? Thanks! (4 replies, last updated by MakingSense August 25, 2007)

Greetings, Today I was in charge of making the huge pot of gumbo- the Christmas Eve traditional gumbo at the in-laws- no pressure here.... As I was stirring at my first attempt at a roux, it became apparent after about 45 minutes... (2 replies, last updated by dutchdot December 25, 2007)

Greetings, Today I was in charge of making the huge pot of gumbo- the Christmas Eve traditional gumbo at the in-laws- no pressure here.... As I was stirring at my first attempt at a roux, it became apparent after about 45 minutes... (13 replies, last updated by WCchopper January 8, 2008)

Has anyone been to Roux yet? There was a major article about it in the Oregonian about 2 weeks ago. (2 replies, last updated by PDX FoodDude November 8, 2005)

Anyone been there? What did you think? Photo from their website — whee, posting pictures is fun! Link: http://www.roux3.com/ Image: http://www.roux3.com/images/int_gallery/1.jpg (4 replies, last updated by E. Sargent September 7, 2005)

A friend mentioned a new restaurant called Rue or Roux in the western suburbs off of Route 3 in the Edgemont area. Does anyone have any information about this place? (2 replies, last updated by Fred Strathmann August 29, 2002)

It’s strange the difference of opinion when someone who knows nothing about food tells you a restaurant is great, and a true foody is disappointed. When I first found roux it was too perfect. It was close, the ambiance was... (3 replies, last updated by Brian R. March 10, 2004)

Made a second visit a couple nights after my first. At least with respect to the Shrimp Creole ($16) I had on the second visit, my CH comments on 10/5 regarding the absence of adequate seasoning do not apply. This dish had some... (0 replies, last updated by mczlaw October 8, 2005)

Finally got to Roux tonight. It’s in a refurbished laundry only a couple blocks down from Di Prima Dolci with a large monochrome sign up top and broad and tall windows pouring light onto the street along the entire block.... (2 replies, last updated by JBart1016 (Jeff) January 12, 2006)

Cream! A roux is mostly a thickener (esp. if you aren’t toasting it to brown), and I doubt you’d need to thicken a potato soup. Cream will give you a silky mouthfeel and texture and richness...which is what I assume... (2 replies, last updated by samsammys November 9, 2009)