Square Root (1800 Magazine St., 504-309-7800; www.squarerootnola.com), the offshoot of Root (200 Julia St., 504-252-9480; www.rootnola.com), opens Wednesday and is already accepting reservations, available online only. Square Root features 16 seats in the dining room and an upstairs, reservation-free counterpart, Root Squared. For $150 per person, guests can expect to dine on 12-15 seasonal small plates from chef Phillip Lopez, like petrified wild greens, pickled cilantro stems, roasted sunflower and hazelnut granola, strawberry umeboshi and egg yolk caramel ice cream.
Upstairs, Root Squared offers a more relaxed space focusing on a holy trinity of cheese, cured meats and cocktails. Max Messier, a New York transplant best known for his work at No. 7 Restaurant in Fort Greene, will head up the cocktail program, and a 3,000-bottle wine cellar complements a diverse list of imbibing options.