“WE USE BEHIND THE OAKS FARM FOR OUR EGGS, OUR SAUSAGE IS FROM PURE PASTURES, AND BOTH OF THOSE ARE LOCAL.” LIS MATHIS, OWNER
DINING FEATURE
Egg Beni’s ($11) with country hamand hollandaise are a popular breakfast staple. (Photos by Jarrett Whitener/Community Impact Newspaper)
The Rooted Fork Serving breakfast and lunch with an edge C assandra Kearns and Lis Mathis met in 2017 and shared a passion for Cibolo history and development. Between the two of them, they have remodeled The Mill Boutique, 1908 House of Wine & Ale, and Kindling Texas Kitchen. Now, they are running The Rooted BY JARRETT WHITENER
MEALSWITHAN EDGE
Breakfast
The Forky Bowl ($10): Bacon, scrambled eggs and cheese served over tots. Make it “trashy” with sausage, tomatoes and jalapenos. Steak omelet ($12) : Shaved ribeye, roasted red pepper, charred onion and cheese is smothered in salsa verde and served with potatoes. Egg Beni’s ($11): English mu ns, country ham and poached eggs are topped with hollandaise and served with potatoes.
the people that t with our vibe and understand the culture that we are trying to create,” Mathis said. “The culture we are looking for is your hometown feel, but a little edgier than some of the other places around here.” To achieve this goal and provide this environment, Chef Tracy Byrd brings his experience to the table and provides the breakfast and lunch specials customers love. “We have food that you expect for normal breakfast and lunches, but we also have food that you don’t see anywhere else,” Kearns said. “The Forky Bowl is probably one of the top items ordered, and it is loaded tater tots with scrambled eggs, cheese, bacon and all kinds of stu .” To keep the local theme, Kearns and Mathis take pride in using locally sourced ingredients and products. “We use Behind the Oaks Farm for our eggs, our sausage is [from] Pure Pastures, and both of those are local,” Mathis said. With a successful rst year for The Rooted Fork, Mathis and Kearns hope to grow the restaurant and bring more character to downtown Cibolo. “I love what is happening here, and I only want to see it go further,” Mathis said. “But in the future, we were talking about what events we could do and bringing things like that to this place, but it is just baby steps for now.”
A steak omelet ($12) is a spicy alternative.
Fork, which they purchased and began remodeling in 2017. They opened the restaurant in May 2021 after some delay. During the construction process, Kearns and Mathis put a box outside the house and asked locals to donate forks to be used to decorate the walls. “We had a lot of forks donated,” Kearns said. “And people dropped little stories with them, and we are still col- lecting forks today to add to our wall. Every one of these forks are di erent, and they all have a di erent story. ” The “Rooted” portion of the restau- rant name was in uenced by Kearns and Mathis having their families and lives rooted in Cibolo, with Kearns being raised in the city and Mathis living there for more than 20 years. According to Mathis, the goal of the restaurant is to create a culture through employees that helps set The Rooted Fork apart from other restaurants while serving good food. “We try to employ the right people,
Lunch
Texas cheesesteak ($15): Shaved ribeye, caramelized onions, bell peppers and provolone are served with chips and queso. The Notorious B. I. Cheesy ($8): This triple cheese grilled cheese has smoked bacon, tomatoes and red wine shallots. BBQ sausage quesadilla ($10): Smoked barbecue sausage comes with fontina cheese, Fireball BBQ sauce and pickled jalapenos. NOTE: MENU ITEMS SUBJECT TO CHANGE
The Italian ($13) is a popular sandwich.
Cassandra Kearns (left) and Lis Mathis opened The Rooted Fork in May 2021.
The Rooted Fork 201 N. Main St., Cibolo 210-455-8570 www.therootedforkcibolo.com Hours: Wed.-Sun. 7 a.m.-2:30 p.m., Mon.-Tue. closed
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COMMUNITY IMPACT NEWSPAPER • COMMUNITYIMPACT.COM
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