Roost Kitchen + Coffee Opens in Fairfield With Delicious Healthy Fast Casual Menu

What do Bluebird Taqueria and Roost Kitchen + Coffee have in common? Besides healthy, incredible food, a dream staff, and an aesthetic interior? A cool boss.

I had the pleasure of sitting down with owner Mike Pietrafeso to get the inside scoop on what he’s built over the past 10 years. As an avid Roost fan, I needed no excuse to head over.

Beyond an impressive chef résume, from culinary school to helping open some of Fairfield’s go-to spots and even personal chefing for Melissa & Doug, Mike has grown Roost into multiple locations and launched sister spot Bluebird Taqueria. He’s not slowing down.

It all started with Ada’s, his first project, which quickly became a local staple in Riverside, his hometown in Greenwich, CT. Formerly a candy shop, Ada’s Kitchen and Coffee turned into a true community hub, not just for locals but for Mike’s wife and three kids too. While Ada’s eventually closed, the concept never left. They moved right down the road and opened Roost, but as Mike says, Ada’s was always Roost. The core of it stayed the same, and the menu is so loved they rarely change it because people have their go-to orders and stick to them.

The Roost homemade English muffin is one of the originals and still a favorite, along with the quinoa salad. That said, the menu continues to evolve, both seasonally and through the kitchen’s influence. Behind it all is a tight-knit team, with staff who stay for years and actually have creative input. If you’re in Fairfield, say hi to Felix for me and grab one of his coffees. It’s also worth noting that the same three brothers have been in the kitchen for over a decade. Originally from Puebla, Mexico, they’ve brought their own flavor into the mix. Roost leans American farm-to-table, but you’ll catch subtle Mexican influences throughout, like the huevos divorciados or the horchata coffee, which is so good.

Enter Bluebird Taqueria. According to Mike, one of his riskier moves was leaning into a taco concept shaped heavily by his longtime staff and chefs. He stepped back, trusted his team, and it paid off. Tortillas are made fresh every morning, with some Roost favorites worked in. It’s clearly working and high on my list to try.

While Mike isn’t in the Roost kitchens as much these days, he’s still cooking at home. Think chicken cutlets on repeat, along with family favorites like fish curry and different soups. When he’s not cooking, you’ll find him playing guitar with his daughter, in the garden, or likely planning the next Roost location.

You can visit Roost in Fairfield, Darien, and Cos Cob, and good luck not becoming obsessed. The story makes it even better, but the food stands on its own. My go-tos? The spicy pesto sandwich, layered with bold, herby flavor, and the chocolate espresso banana bread, which somehow feels both indulgent and not too sweet. And, per my dad’s strong recommendation, the buttermilk pancakes. The whipped egg whites give them a light, airy texture that’s hard to find anywhere else in Fairfield County.

It’s all clean, feel-good food that’s quick, easy, and actually filling, from smoothies and salads to standout seasonal dishes like the strawberry quinoa salad. Newer additions like the crispy chicken katsu and Roost smashburger keep things interesting but still feel very Roost.

If you haven’t been yet, it’s one of those places that’s worth becoming a regular.