We had dinner last night at Roots, a relatively new restaurant on Brewer's Hill here in Milwaukee. Here's a clip from their website: Roots restaurant will reflect, from scratch, American regional cookery with contemporary world-fusion cuisine celebrating the seasons. Emphasis will be on organics and seafood. I had an appetizer of Morale Mushroom and Duck Confit ravioli - topped with cheese and baked, served on a bed of vinagrette drizzled greens. Very tasty. My dinner was a soy grilled Tilapia, also quite good. I don't quite remember the exact wine we had, but it was an organic Syrah from Sonoma, which had an aftertaste very much like a barely-ripe plum. Judy had a Shrimp and Scallop pasta dish, and ...