Overflowing with Southern Flair This Celebrated NYC Restaurant From Celeb Chefs Jeff McInnis and Janine Booth Offers Something For Everyone
In partnership with Grove Bay Hospitality Group (GBHG), celebrity chef partners/restaurateurs Jeff McInnis and Janine Booth are preparing to unveil the new South Miami location of their acclaimed New York City concept, Root & Bone. Set to open just in time for the 2018 holiday season, the Miami restaurant will bring the Southern hospitality, charm, big flavors, and welcoming service that has made the Empire State location a nightly standing-room-only success.
The restaurant will initially offer dinner nightly and weekend brunch, with live music during Sundays brunch, and weekday lunch launching in early January 2019. With farm-fresh ingredients derived from the earth (root) and bone (meat), transformed into technique-driven interpretations of timeless classics, patrons can expect a wide variety of selections. Bar Bites highlights include Smashed Sunchoke Tostones – buttermilk crème Fraiche, caviar, and chives; Sticky Pork Belly Bacon Bites – spice bourbon maple, benne seeds, and sea salt; and Root & Bone Chicken Biscuits – crispy chicken atop buttermilk biscuits with Tabasco pepper jelly and homemade pickles. Small Plates consist of Shrimp and Avocado Ceviche with watermelon, lime, Fresno chili, radish, and crispy hominy; Grandma Daisy’s Angel Biscuits with honey chicken jus, sea salt, and benne seeds; and a Root “Tartare” – heirloom carrots and beets, capers, horseradish, black garlic, and chives served with crispy root chips.
Salads straight from the garden include Hammock Farms Salad – local greens, corn, radish, pickled onion, sourdough croutons, and buttermilk ranch; Strawberry & Warm Goat Cheese Salad – Florida strawberries, arugula, pickled rhubarb dressing, goat cheese croquette, and toasted hazelnuts; and Watermelon & Farmers Cheese Salad with baby greens, cucumber, lime, cayenne, Marcona almonds, mint, and olive oil. Hearty Mains are sure to satisfy with dishes ranging from Braised Short Rib “Meatloaf” accompanied by whipped potatoes, grilled green beans, and heirloom tomato jam; Shrimp & Grits – Carolina shrimp, creamy grits, melted tomatoes, pickled onions, sweet com, and bacon beer jus; Lobster Pappardelle – butter-poached Maine lobster, oyster mushrooms, English peas, melted tomatoes, and pancito; and Cast Iron Seared Yellow Tail Snapper with roasted sunchoke root, heirloom carrot puree, grilled green beans, olive oil, and red verjus vinaigrette.
Root & Bone Miami will offer a full bar, craft cocktails, and beers, as well as a Bloody Mary cart during brunch and a Whiskey/Bourbon cart at dinner.
Root & Bone is located at 5958 South Dixie Hwy in South Miami. The restaurant will serve dinner Sunday through Thursday from 5 PM-10 PM; and Friday and Saturday from 5 PM-11 PM. Happy Hour is daily from 4 PM-7 PM and Weekend Brunch from 10 AM-4 PM. Weekday Lunch will begin in early January 2019. www.rootnbone.com/miami
