On April 30, the deli-style lunchtime eatery served customers for the last time at its location in the eclectic and cozy Courtyard Shops mall, which is tucked away from the hustle and bustle of Mill Avenue.
The decision to move – or, as owner Leslie Robin prefers to call it, “re-root” – came suddenly on April 2, when Robin was informed her rent would be “significantly” increased. She knew the new rate would not be feasible and decided to close.
Robin has since found a new spot at a shopping center anchored by a Sprouts Farmers Market on the northwest corner of Southern Avenue and McClintock Drive. She will operate out of Rainbow Bliss Botanicals, a holistic wellness shop and cafe owned by her friend Chloe Bee.
The space features a full-size commercial kitchen from which Robin and her Desert Roots team will churn out signature plant-based dishes — greens, grains and pasta, tossed with sauces or dressings — that emerge from the creative whims of everyone in the kitchen.
It will be open for lunch and accommodate takeout and dine-in orders. Robin will also offer food that customers can purchase from Rainbow Bliss when Desert Roots isn’t open.
The projected opening date is early summer, Robin says.
In the meantime, Robin has started a GoFundMe page to help with moving, new permits, supplies and other key expenses needed to resume.
She anticipates customers from both businesses discovering the other entity. While waiting for Desert Roots’ food, they can browse the shop and get information on evening and weekend events like belly dancing classes, botanical trivia nights and seminars. Rainbow Bliss patrons will be introduced to Desert Roots’ dishes.
“We are happy and proud to be connecting and supporting each other,” Robin says. “It’s so symbiotic.”
After 13 years in the Courtyard Shops on Mill Avenue, Desert Roots Kitchen will relocate a few miles east with plans to reopen this summer.
Georgann Yara
Regulars 'so emotional' to see Desert Roots leave Mill
On Desert Roots' final day on Mill Avenue, regular Lisa Robbins visited the shaded patio. She has been a customer since day one and grabs lunch there a few times a month. Over the years, it’s been an easy stroll from her offices at Arizona State University’s downtown Tempe buildings. Robbins is not vegan, but she doesn’t miss what she’s not getting.
“I come because she makes delicious food and it’s healthy, it feels good, it tastes good and I love supporting local community small businesses,” says Robbins, citing among her favorites the various kale concoctions and versions of cheesy pastas made with a “cheese” blend of sunflower seed and nutritional yeast. “You can’t go wrong, honestly.”
Although it’ll be a longer trek, Robbins says she will support Desert Roots after the relocation.
“They’ve always been so welcoming to regulars and new people,” Robbins says. “They’ve been a really great part of the Mill Avenue community for a long time and it’s sad to see them leave this spot.”
Jerome Roth has also been coming to Desert Roots since it opened. Roth, who is vegan, discovered the plant-based restaurant that previously occupied the space and continued dining there when Robin opened Desert Roots.
“I don’t remember anything about the previous place because the quality and creativity under Leslie just exploded, in my mind,” says Roth, who bikes to the restaurant from his Tempe home at least once a week. “There’s nothing like this.”
Robin’s use of local produce and healthy ingredients is among the reasons Roth, who has been vegan for 40 years, will continue to frequent the new location.
Roth is much more than a longtime regular. He's also responsible for a popular menu addition.
Roth’s indecision was the inspiration for the menu’s Smorgasboard option that features a little bit of everything that’s in the deli case that day. There’s no need for him to place an order because when he walks in, he’s automatically served the Smorgasboard.
“I wanted it all and (Robin) said, ‘I’ll give you a little bit of everything.’ Eventually, she put it on the menu,” Roth says while waiting for his last meal at the Mill location. “We’re all so emotional… I’m sure we’re going to miss this place.”
Desert Roots Kitchen's signature plant-based dishes span greens, grains and pasta dishes tossed with sauces or dressings that emerge from the creative whims of everyone in the kitchen.
Georgann Yara
Deep roots in Tempe
While Roth may not remember much about the previous occupant, that business was crucial to Robin. Before opening her own eatery in the space, she worked at the longtime vegan restaurant, In Season Deli, for nine years.“I’m very familiar with this space,” Robin says. “My Courtyard history is deep.”
When that restaurant closed, the property manager asked Robin if she wanted to open her own place.
“I always wanted to have my own restaurant but I didn’t realize I talked about it so much,” Robin says with a chuckle.
She, her then-boyfriend and their friends learned to do construction from YouTube videos. Two months later, Desert Roots made its debut.
Robin bet her business on a 100% vegan menu that didn’t offer the same dishes every day. This provided freedom and reiterated the carefree, chill vibe Desert Roots is known for.
“Don’t feel like making hummus? Well, we won’t make it. Let’s make something using the ingredients we have,” Robin says. “We don’t use recipes or measuring cups either.”
Robin’s long-term goal is to open her own brick-and-mortar location. But for now, she refers to the new setup as not temporary but “meanwhile…”
“It’s been a really challenging last few years and I’ve been making do, but barely keeping my head above water,” she says. “And I want more.”
Desert Roots Kitchen
Opening in early summer1628 E. Southern Ave., Tempe
