On Monday, the Top Chef alums will open their long-in-the-works restaurant in the East Village. Like Yardbird in Miami, where Jeff McInnis and Janine Booth previously cooked, Root & Bone will specialize in traditional Southern food: fried pimento cheese, shrimp and grits, deviled eggs, and fried chicken that’s topped with whiskey syrup and stuffed into a cheddar-cheese waffle. (Whoa.) Plus: Pastry chef Crystal Cullison will make desserts like Mississippi mud pie and coconut layer cake. Inside the restaurant is the Little Root Market, which will offer takeaway options from lunch through late-night. Lunch and to-go service begin next week, but dinner won’t launch until July 7. Take a look at a few of the dishes, the space, and the menu, straight ahead.
Blue Crab Waldorf salad.Photo: Melissa Hom
Another shot of that BLT.Photo: Melissa Hom
Carrot and parsnip cake.Photo: Melissa Hom
Booth designed the space with Johnny and Natalia McInnis of SAI Designs.Photo: Melissa Hom
Hey, hey.Photo: Melissa Hom
Root & Bone, 200 East 3rd St. at Ave. B, 646-682-7076