From quinoa-stuffed poblano peppers with red beets and chocolate mole to jerk duck breast with mung bean slaw, the culinary mash-ups at the fun-loving little eatery called Roost go on and on. Chef-proprietor Kevin Naderi serves much of the fare on shareable plates. The menu changes constantly, but you can rely on the well-informed and helpful waitstaff to guide your choices. The setting is cozy, with seats for about 50.