From the same supply as
the world's finest restaurants
Most people have never had a truffle in the quantity it deserves. Shaved tableside, in measured grams, the experience is a rumor of the real thing. The full version is something else entirely.
Restaurants ration them. We don't. Rooted Reserve sources fresh truffles for serious home cooks — from the same supply as the world's finest restaurants, shipped to your kitchen at peak.
We buy
where they buy.
The best truffles never reach a retail shelf. Importers route them to a small list of restaurants on allocation — three-Michelin-star kitchens, the rooms with year-long waitlists. We buy from the same houses, in the same week. What we ship is what they would serve.
Périgord. Alba.
Blackwood Valley.
Périgord Black from France in winter. Alba White from Piedmont in fall. Australian Black from the Blackwood Valley in July — planted from French spores in the 1990s, the off-season equivalent of Périgord. We buy alongside the rooms we admire, at peak, in small lots.
Then we ship.
One text. Fifty boxes.
Twelve hours.
Truffles arrive
Thursday.
Drops open Thursday at 5pm Pacific. You have until Friday at 5pm to claim a box. We ship the following Wednesday and your truffles arrive Thursday — in time for the weekend.
If anything is less than perfect, we replace it. No questions.
The first time I understood what a truffle could do, I was a young cook in a Michelin-starred kitchen in San Francisco. No pay, no title. I worked for the food and the education.
One December night, we cooked a private dinner for a group of rare book collectors. We made risotto. My chef julienned nearly half a pound of truffles into the pot. The scent climbed the stairs and reached the dining room before the plates did.
When service ended he sat me at his desk upstairs with a bowl of that risotto. He shaved an ounce of truffle over the top. You could not see the rice.
I have not forgotten it.
What I took from that kitchen was a philosophy, not a technique. The point is generosity. Enough truffle to overwhelm a plate. Enough aroma to fill a room. Cook for the people who would notice.
That bowl is the standard. We have not lowered it. Now we share the supply that makes it possible.
Rooted Reserve · San Francisco
The list is how we sell.
Add my numberOr text TRUFFLE to (415) 742-7870