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This New York eatery has gotten a lot of attention since its opening last summer, and it’s easy to see why. Headed by Chef Jeffrey McInnis and partner Chef Janine Booth (both of whom have appeared on the hit TV series “Top Chef”), the farm-to-table establishment serves up classic Southern comfort food with all the finesse you’d expect from a pair of highly trained and passionate culinary creatives. The restaurant could not be better suited to its East Village location in Alphabet City; rustic wooden floors, granite table tops, and chairs with worn metal joinery fit right in with the neighborhood’s natural vibe and evoke a sense of the southern simplicity and timeless traditions that lie at the heart of Booth and McInnis’ philosophy. Mis-matched floral plates extend the atmosphere of hospitality and warmth that root & bone cannot contain. Classic dishes like their fried chicken (or “Bucket of Bird”) – brined in sweet tea and generously dusted with lemon – remind us of Southern staples, but with a unique twist that practically elevates them to fine dining. Thanks to McInnis’ agricultural roots – the chef grew up fishing and farming in his hometown of Nicevill, Florida — everything comes from conscientiously sourced, farm-fresh ingredients in yet another tribute to the traditions of Southern living. Despite the fact that neither chef is native to the big apple, one of the most competitive culinary cities in the world, they are certainly making their mark; root & bone proves the beauty of simplicity, paying justice to an American classic.
