Take a look inside Root & Bone, opening Monday

A Top Chef twosome gives Southern classics a modern twist in Alphabet City

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  • Photograph: Filip Wolak

    Root & Bone

  • Photograph: Filip Wolak

    Root & Bone

  • Photograph: Filip Wolak

    Root & Bone

  • Photograph: Filip Wolak

    Root & Bone

  • Photograph: Filip Wolak

    Root & Bone

  • Photograph: Filip Wolak

    Root & Bone

  • Photograph: Filip Wolak

    Root & Bone

  • Photograph: Filip Wolak

    Root & Bone

  • Photograph: Filip Wolak

    Root & Bone

Photograph: Filip Wolak

Root & Bone


Fresh from a season of Top Chef, Australia native Janine Booth joins Jeff McInnis (Miami's Yardbird), who also had a stint on the TV food competition, to retool Deep South standbys at Root & Bone, opening June 23. McInnis follows his grandmother's recipe for fried chicken but adds a dusting of dehydrated lemon, and sandwiches it between two cheddar waffles, while grilled peaches, pickled green tomatoes and molasses vinegar top fried pimiento cheese in a Dixieland take on caprese. Reclaimed wood, repurposed scaffolding and recycled whiskey bottles become chandeliers and lamps in the 45-seat dining room, and animal-bone beer taps take center stage at the bar, where cocktail creator Cecilia Romero whips egg into the Bumble ’n’ Bone ($12), a black-pepper-laced maple-and-gin quaff. 200 E 3rd St at Ave B (646-682-7080, rootnbone.com)


DINNER MENU:

SMALL PLATES


Blue-crab Waldorf salad with pecans, grapes, celery root, green apple and buttermilk, $11

Deviled eggs with pickled roots and sunflower sprouts, $6

Grilled sweet corn on the cob with cornbread butter, hominy and popped corn, $7

Chicken Caesar salad with collard and mustard greens, kale, bacon, cornbread croutons, soft egg and cheddar dressing, $14

 

ENTRÉES

Ricotta dumplings with grilled sweet corn, celery root whip, watermelon radish and snow peas, $18

Braised short-rib meat loaf with tomato ketchup jam and charred spring onions, $21

Australian rack of lamb with carrot barbecue sauce and horseradish-crusted sweet-potato-and-leek gratin, $27

Sautéed shrimp and grits with Brooklyn Lager jus and caramelized red onions, $21

 

SIDES

Roasted rainbow roots with carrot-top pesto and puffed rice, $11

Cheddar-cheese waffle with whiskey maple syrup, $8

Macaroni and cheese with thyme and cheese toast, $7

Waffle-cut french fries with dill pickle salt and remoulade, $5

Chilled watermelon with celery-and-lemonade vinaigrette, $5

 

COCKTAILS, $12

The Twisted Mustache: bourbon, Swedish punsch, citrus, ginger

Lady J Ivory: vodka, tangy strawberry shrub, lemon, celery

Bumble ’n’ Bone: gin, lemon, maple, black pepper, egg white

Filthy Manhattan: whiskey, port, bitters, Amarena cherries, rosemary

Blackberry Saddle: gin, yellow Chartreuse, blackberries, horseradish, lime, thyme

Grand Old Fashioned: rum, black cherry, orange, bitters

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